Industries
Each food industry puts a different stress on starch: heat, shear, acid, freezing. Choosing a grade starts here, not in a catalogue.
Confectionery and jelliesHigh solids, fast depositing, a firm setE1401E1404E1451Batters and coatingsAdhesion, a continuous film, and survival after freezingE1404E1451Sauces and condimentsVinegar acid, homogeniser shear, long shelf lifeE1422Ready and frozen mealsFreeze–thaw cycling and reheatingE1422E1420Canned foods and soupsProlonged heat inside a sealed packE1422