As a result, we have better control and improved flexibility in dealing with formulation, processing and product shelf-life. Cross-linking can be thought of as a mean to "spot weld" the granule at random locations, reinforcing hydrogen bonding and inhibiting granule swell.
The cross-linked treatment strengthens the relatively tender starches so that their cooked paste are more viscous and heavy-bodied and are less likely to break down with extended cooking times, increased acid or
severe agitation.

Applications are found suitably in low pH, high heat and increased mechanical shear processing