abstract |
Procedure to reinforce the pulpy or granular texture of liquid to pasty, pulpy or granular foods, characterized in that potato starch with amylopectin is added to the food, that is, potato starch with at least 95%, preferably at least 98% of amylopectin content, in an amount that produces the desired organoleptic modification of the treated food, if necessary, mixed with other usual starch products. |