Thin boiling modified starch for soft candy

Acid-treated starch usually simply called "modified starch",[citation needed] is prepared by treating starch or starch granules with inorganic acids, e.g. hydrochloric acid breaking down the starch molecule and thus reducing the viscosity

it can be used in soft candy making and other foodstuff preparation.

In certain applications a high content of starch is desirable in order for the starch to be able to form a gel as in e.g. wine gums and liquorice. If you use native starch or the previously mentioned modified starches as the gelling agent the paste would become too viscous during heating as a very high starch concentration is required to form a gel. In such applications you can with advantage use the thin boiling starches.
Thin boiling starches have a low viscosity compared to native starch and this enables you to use these starches in high concentrations without the viscosity getting too high.
In other applications, for example in instant soups, thin boiling starches are often used as a filler without any specific technical function. The thin boiling starches have been degraded. The most common methods of degrading the starches are oxidation, acid hydrolysing, and enzymatic degrading.