We use cross-linking to adjust texture, provide heat, acidity and tolerance. Therefore, we have been more proactive and flexible in terms of processing recipes and product shelf life. Cross-linking can be considered as local welding of small particles anywhere, further strengthening the hydrogen connection and preventing small particles from swelling.
The cross-linking treatment will add strength to relatively soft starches, so that when the paste is cooked, it will become more viscous, firm and will not break when the cooking time is long, or long. acid, or strong shaking.
This type of starch also has suitable applications in low pH, high temperature processing and mechanical shearing.