Can different modified starches share a single additive designation?
Peak viscosity describes only one stage. The finished product undergoes heating, cooling and storage.
Retain samples along the actual thermal history
Use one base formulation and reproduce heating, shear and cooling. Retain hot and chilled samples. If the food will be frozen, assess water release after the real freeze-thaw sequence before approval.
Can two starches with similar hot viscosity differ after cooking?
Track viscosity and syneresis through cooling, storage and reheating. Heated sauces: In the same salt, sugar and acid system, compare cooked viscosity, texture after shear and stability on cooling. Frozen prepared foods: Use the product’s actual freeze-thaw cycle. Compare syneresis, texture and performance on reheating.
Checking Viscosity and Source and modification type
Viscosity (mPa·s or pasting profile): Specify solids, shear conditions, temperature and instrument. Source and modification type (Specification statement): Check botanical source, the specific modification and the market of use. Freeze-thaw syneresis (% by mass): Use the same formulation, number of cycles and weighing method.
What to record
- Starch type
- Heating profile
- Cooling conditions
- Viscosity after refrigeration
- Released water
Technical references
Products and processes
Share your application, target properties and test conditions to discuss the next step.
Send a technical or purchasing enquiry ↗
