Canned foods and soups
Prolonged heat inside a sealed pack
Scope of this application
The current range suits canning with a moderate thermal process. For full retort (above 120 °C for an extended hold) the industry standard is a phosphate cross-linked grade, which is not in Bavan’s first-phase range. If your process is full retort, say so at the outset so that neither side wastes time.
Why native starch is not enough
Through a long thermal process the native granule swells past its limit and ruptures; a product that had body at filling turns thin in the can. A cross-linked grade restrains that swelling and holds the texture to the end of the process.
Stresses the starch must survive
Extended heating after sealing
Heat combined with acid in tomato products
Agitation before filling
Long ambient storage
Grades commonly used here
The final choice depends on your formulation and process. Register your consumption profile for a closer look.