Starch-thickened acidic foodstuffs are provided in which the starch used as a thickener comprises sugary-2 starch obtaining from sugary-2 genotype maize seeds. Sugary-2 starch can be effectively used as a thickener in foodstuffs having a pH of 2.0 to 5.5.
Iowa State University Research Foundation, Inc., The United States of American as represented by the Secretary of Agriculture
White, Pamela J.; Pollak, Linda M.; and Johnson, Lawrence A., "Starch-Thickened Acidic Foodstuffs and Method of Preparation" (1994). Iowa State University Patents. 282.