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Frequently Asked Question
Questions asked by users might not always be phrased in the clearest way.
What will happen when cassava starch modified with STMP then the mixture gelatinizied?
Accepted Answer
When cassava starch is modified with STMP (sodium tripolymetaphosphate), it enhances its ability to withstand high temperatures and shear forces during gelatinization. Gelatinization is a process where starch granules absorb water, swell, and lose their crystalline structure to form a viscous gel. Modifying cassava starch with STMP allows it to form a more stable and uniform gel with improved texture and clarity.
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