The Use of Starch in Baby Foods

Starch is added to baby food to thicken it and provide a shorter texture. To meet the requirements of high temperature stability and resistance to low pH, crosslinked acetylated waxy maize and tapioca starches are used. Tapioca starch is preferred for its flavor and perceived health benefits for babies. Freeze-thaw stability is also desired, but it is of secondary importance.

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