starch, suspensions were heated at boiling temperature for 60 min with continuous stirring.
The researchers prepared film solutions by mixing a polyol and potato starch into water which they heated to gelatinize
The solutions were heated to gelatinize
In the hopper zone; PS, starch and the compatibilizer were added; water was added in the first heating zone in order to gelatinize
Nichirei uses a pressurized heating process from Japan that gelatinizes
bones; making them so soft they can be eaten.
What complicates matters is that horchata has a high starch content, so thermally processing at temperatures greater than 70 C gelatinizes
the product and diminishes its quality.