﻿ Stabilized Starch - Cargill is a supplier of stabilized starch
Cargill Corporate   |  North America  Change Region   Stabilized
starches - esters, esthers and emulsifiers  Stabilized starch
Starch esters  Cross-linking can have a substantial effect on
the viscosity profile of starch. Starch, which is normally
susceptible to viscosity breakdown either from prolonged
heating, high shear or acidic conditions, shows a stable
viscosity profile over time once it is cross-linked.  Starch
ethers  Etherified starch brings a new dimension to texture
stability because of their improved functional properties
compared with esterified starches. Pastes of starch ethers have
better clarity, higher viscosity, reduced syneresis and superior
freeze-thaw stability. If the starch is also cross-linked,
freeze-thaw stability during prolonged storage periods can be
further enhanced.  Emulsifying starch  Lipophilic starch is
obtained by esterification with n-octenyl succinic anhydride,
resulting in a starch structure comprising bo