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Ice cream product quality can be justified with the size of the ice crystal, and the mouthfeel of the product. Both of these attributes can be adjusted by using the modified starch. Modified starch can be used to inhibit the ice crystal growth and contribute the creamy and thick mouthfeel to the product which will be considered as a good quality product. While the quality of the product is improved, the starch itself is usually cheaper than the fat ingredient and leads the product to be economically competitive.

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