| abstract |
Compositions, particularly foodstuffs, were thickened by the inclusion of anneffective amount of a stabilized waxy potato starch, particularly a stabilized,ncrosslinked waxy potato starch, more particularly a hydroxypropylated waxy potatondistarch phosphate. Compositions which include the starch may be thickened usingnless starch than if other starches were used. Foodstuffs prepared using the starchnwere improved in that they have better flavor, texture, and appearance. |