date:Apr 23, 2014
rmulate to remove gluten for health conscious consumers. Starches can also provide binding properties that allow manufactures to add vitamin-C to beverages without having it clump at the bottom of the bottle. Manufacturers of microwavable meals use starches to ensure stability of their products, as they are cooked, frozen, and then cooked again.
He said food companies use Ingredion starches for fat and dairy replacement.
The starches mimic the mouthfeel and texture of fatty ingredients without