Due to its special properties, this starch can be used in frozen desserts. The characteristics of this starch include high tolerance against the freeze-thaw cycle and maintaining the quality of the strands when they come out of freezing before consumption, the uniformity of the produced strands, and turning the dough into strands as soon as it enters the syrup solution, preserving the texture of the strands during storage. and lack of softening over time, less consumption compared to raw starches, no unpleasant smell during cooking, no lactic sourness, no need for additives such as baking soda and salt in the cooking process, high transparency and whiteness of the produced strands, high crispness and Improve mouth feel during consumption.