Among the limitations of raw starch, the following can be mentioned:
– Retrogradation of the starch paste and as a result the phenomenon of syneresis and gelatinization of the resulting paste
– Lack of stability of starch paste against strong shearing forces (homogenizer)
– Lack of stability against freezing and unfreezing
– Lack of stability in acidic pH

The warm starch produced in the gold grain refinery does not have these negative characteristics, and with the modifications made to the starch structure, this starch has the following characteristics:

– High stability against shear forces (homogenizer)
– High stability in acidic pH
– High stability against the phenomenon of retrogradation and as a result the stability of the resulting dough against syneresis and gelling.
– High viscosity of the resulting dough
– High stability against freezing and defrosting
– Higher transparency of the resulting dough compared to raw starch

According to the advantages mentioned above, gram gold starch can be used in many food applications and improve the physical, chemical, and organoleptic properties of various products. Among the uses of warm gold starch, the following can be mentioned:
hot sauces (ketchup)

soups

dairy products

Fillings