Crosslinked starch:

Crosslinked starch:
Crosslinked to control the structure of starch and starch provide shear endurance, acid and heat resistant. Since then we have better control and flexibility in dealing with formulation, processing and determination of the product shelf. Crosslinking is envisioned as "spot weld" between the starch granules in random locations, reinforcing hydrogen bonding and inhibiting the swelling of the starch granules

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Crosslinked starch as the natural relatively perishable become sustainable, cooked starch makes more viscous and firmly structured, little damaged when prolonged cooking time, in the environment a acid or severe agitation
Is this appropriate starch applications in the processing environment with low pH, high thermal and mechanical shear effects