Starch is commonly used to thicken and impart body texture in various kinds of soups & sauces. These products are available in wide range of acidity (pH), water activity (Aw), solid content depending on product characteristics. Besides, they can be processed without heat or cooked before using. The major problems commonly found are phase separation and viscosity reduction during a long shelf life due to the loss of water holding property of damage starch granule.
This leads to the solutions by chemical or physical modification of starch that effectively performs as thickening agent; excellent resistance to extreme process while delaying retrogradation phenomena during long product shelf life. SMS provides thickening solutions for consumer selections.