Tapioca starch acetylation

Starch is used in retorted baby foods to thicken and provide short texture. In addition to high temperature stability, fruit-based, dessert-type products require resistance to low pH and stability in the jar, including (though it is secondary) freeze-thaw stability. Accordingly, crosslinked acetylated waxy maize and tapioca starches are favored. Tapioca starch products are favored for flavor and because they are thought to be more wholesome for babies. 

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