Stabilized or stabilized, crosslinked waxy potato starch

The present invention relates to the use of a stabilized, particularly a stabilized, crosslinked waxy potato starch to increase the viscosity of a composition, particularly a food product. Starch is the primary form of carbon reserve in plants, constituting 50% or more of the dry weight in many storage organs, i.e., tubers, seeds of cereals. It consists of two major components: amylose, an essentially linear polymer of (1→4) ∝-D-glucopyranose units; and amylopectin, a branched polymer of shorter chains of (1→4) ∝-D-glucopyranose units with (1→6) ∝ branches. Compositions, particularly foodstuffs, were thickened by the inclusion of an effective amount of a stabilized waxy potato starch, particularly a stabilized, crosslinked waxy potato starch, more particularly a hydroxypropylated waxy potato distarch phosphate. Compositions which include the starch may be thickened using less starch than if other starches were used. Foodstuffs prepared using the starch were improved in that they have better flavor, texture, and appearance.