Method for reinforcing the pulpy or gritty texture of food.

摘要

Procedure for refuerzar the pulpy or gritty texture of liquid food pasty, pulpy or gritty, characterized in that is added to food potato starch amylopectin, ie potato starch with at least 95%, preferably at least 98% amylopectin content, in an amount that produces the desired organoleptic change of the treated food, optionally mixed with other conventional starch products.