Properties of Amaranth Starch

• Freeze-Thaw Stability: Amaranth starch can withstand four freeze-thaw cycles, making it ideal for frozen foods.
• Rapid Digestion: In vitro studies show that amaranth starch is digested 2-3 times faster than other regular starches.
• Low Pasting Temperature: With a pasting temperature of 63°C, compared to 76°C for corn starch, amaranth starch is suitable for instant soups and vegetable soups, ensuring complete dispersion during filling.
• Versatility: Its small granule size allows use as a talc replacement, aerosol carrier for cosmetics, and biodegradable filler in polymeric packaging.
• High Water Binding Capacity: This property makes it effective in various applications.
• Low Tendency to Retrograde: Amaranth starch maintains its stability over time.
• Superior Adhesion: Provides better quality adhesion for various uses.
• Emulsion Stability: Ideal for emulsion foods like salad dressings.
• Protective Colloid: Prevents or reduces protein denaturation in canned foods.
• Enzymatic Degradation: Shows good susceptibility to degradation by pancreatin and glucoamylase.
• Viscosity Retention: Retains viscosity effectively in different formulations.