Solubility in hot and room-temperature water refers to the ability of a substance, in this case a starch, to dissolve in water at different temperatures. Solubility in hot water generally means that the starch can dissolve in hot water, forming a clear solution, while solubility in room-temperature water means that the starch can dissolve in water at or near room temperature, forming a clear solution. In the food industry, the solubility of starches in hot and room-temperature water is an important factor that affects the stability and texture of food products.
The solubility of modified starch in hot and room-temperature water can vary depending on the type of modification and processing conditions. Some modified starches are more soluble than native starch, while others are less soluble. The solubility of modified starch can impact its functional properties, such as thickening, gelling, and stability, in food applications.
Examples of modified starches with improved solubility in hot and room-temperature water include pre-gelatinized starches, cross-linked starches, and starches modified by enzyme or chemical treatment. These modifications can alter the starch granule structure and make it more dispersible and soluble in water, resulting in improved solubility and a more homogeneous solution. This property is useful in applications such as soups, sauces, gravies, and instant food products, where a smooth and homogeneous texture is desired.