"sago-based gel-starches". sago-based gelling starches and their use. Such modified starches exhibit exceptionally fast gelling properties, high gel strengths and exceptional elasticity. These properties allow significantly reduced processing times, including reduced maintenance times. further enhanced gel strength allows reduced starch levels without loss of gel strength integrity or texture of the final product. instant gelling starches are particularly useful in rest-gelling type food systems such as pie and cream fillings, puddings, pastes and jellies.
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