These starches are designed to provide stable viscosity in the presence of extended heat, acid, and shear conditions. In dairy applications, the PURE-GEL starches are utilized to suspend solids, enhance mouthfeel, and provide a stable viscosity in refrigerated conditions. For thermally-processed fruit fillings, the low hot viscosity results in reduced back pressure and better fruit integrity. They form clear, flexible films that are fast drying and flavor-free. They function as strong binders for seasonings on snacks and cereals and as smooth, glossy coating agents for confections and baked goods.
Finished coatings are water soluble, clear, and have good sheen.
PURE-SET food starches are modified to provide low viscosity during cooking. This low hot paste viscosity allows high-solids confectionery products to be easily deposited. PURE-SET products can be cooked with sweeteners and water to a low moisture content without becoming too viscous. A choice of gel strength and texture also allows for use in other food applications such as cheese products which require strength for grating without loss of integrity. PURE-BIND modified food starches provide good adhesion and binding properties, produce soft gels, and form cohesive matrices with other carbohydrates and proteins.