Economic Benefits

Tighter starch product specification has economic benefits for both starch manufacturers and buyers. For manufacturers, tightly controlled product specification confers competitive advantage. For buyers, it ensures ingredient viscosifying properties are fit for purpose, contributing precisely to texture, viscosity, gel formation, emulsion stabilization, adhesion, binding, moisture retention, film formation, product homogeneity and fat replacement.

It also ensures ingredient functional properties such as the ability to withstand the heat, shear and acids associated with various foods and food-processing conditions. Up-front testing of ingredients saves time, frustration and money in the product development and manufacturing process.