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Starches are highly versatile food additives prized in the food industry for their thickening, binding, and texturizing capabilities. Derived from sources such as corn, tapioca, wheat, and potatoes, starches are essential for enhancing consistency, stability, and mouthfeel in various food products. As effective thickeners, they impart the desired viscosity to sauces, soups, and gravies, elevating their texture and flavor. Additionally, starches serve as vital binders in processed meats and bakery items, ensuring structural integrity and moisture retention.
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