Cargill

Last updated January 31, 2026

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Acidified thermal dextrinization control: CargillRecent Research Landscape

Uncontrolled solubility and molecular encapsulation rates lead to inconsistent active ingredient delivery. Precise manipulation of the dextrin backbone stabilizes guest-host complexes to ensure predictable release profiles.

What technical problems is Cargill addressing in Acidified thermal dextrinization control?

Low dietary fiber yield

(10)evidences

Standard thermal dextrinization produces insufficient quantities of indigestible linkages. Increasing the conversion efficiency of starch into resistant fractions maximizes nutritional functionality.

Inadequate starch cold water solubility

(1)evidences

Standard rice flour exhibits poor dispersion and high viscosity in cold liquids. Improving solubility without extensive chemical modification allows for clean-label instant beverage applications.