Thanks to this higher amylose content, Nastar® has outstanding gelling properties. While the viscosity of Nastar® remains stable during heating, it increases and reaches higher values when cooling. The high viscosity during cooling results in a firm sliceable gel, while other native starches result in significantly softer gels.
Nastar® also exists in pregelatinized grade: Nastar® Instant which provides viscosity without the need for cooking or high temperatures.
- Develops higher texture at different heat treatment compared with other pregelatinized starches.
- Nastar® Instant withstands to high shearing.
- Syneresis to retrogradation is strongly reduced compared to other native starches.