All industries
Sauces and condiments
Vinegar acid, homogeniser shear, long shelf life
Why native starch is not enough
A sauce is acidic and goes through a homogeniser at the same time. Both break the native granule, and the result is viscosity loss and phase separation on the shelf. Cross-linking cages the granule; acetylation keeps the texture smooth in storage.
Stresses the starch must survive
Low pH from vinegar and citric acid
Severe shear in homogenisers and pumps
Pasteurisation and hot filling
Months of ambient storage
Grades commonly used here
The final choice depends on your formulation and process. Register your consumption profile for a closer look.