Thin Boiling Starch

Thin boiling starch has low and uniform viscosity, which does not change much with temperature unlike native starches which show wide variation in viscosity. Thin boiling starches are manufactured by acid addition to native starch slurry. Low viscosity enables its use in high concentrations without the viscosity getting too high. In some applications, for example in instant soups, thin without any specific technical function. Thin boiling starch non congealing characteristic, transparency of past and lower viscosity ensure easy working compared to other modified starches.