Thin boiling starch is a type of starch that has undergone hydrolysis, reducing its viscosity. Hydrolysis is the process of breaking down starch molecules into smaller fragments, which is typically accomplished through enzymatic or chemical means. Thin boiling starch is used in a variety of industries, including food and beverages, where its lower viscosity improves its functionality as a thickening or gelling agent. This modified starch has several advantages, including improved solubility and ease of incorporation into various formulations.

Thin boiling starch is a type of starch that has undergone hydrolysis, reducing its viscosity. Hydrolysis is the process of breaking down starch molecules into smaller fragments, which is typically accomplished through enzymatic or chemical means. Thin boiling starch is used in a variety of industries, including food and beverages, where its lower viscosity improves its functionality as a thickening or gelling agent.