What it does
The granules are large and swell enormously, and the phosphate groups naturally present on the chains repel each other, which opens the structure further. The result is a very high peak viscosity reached quickly, with a clean, neutral flavour and a clear paste.
Where it works
Where high viscosity is wanted from a low addition, and where flavour must stay clean. Also in bakery, for moisture retention, and in meat for water binding.
Where it does not
The same swelling that gives the viscosity makes the granule fragile. Hold it too long or shear it too hard and the viscosity falls away sharply. It is also sensitive to calcium, which can suppress the swelling entirely and produce a batch that simply will not thicken.
What it interacts with
Calcium, negatively and sometimes dramatically. Shear, negatively. Hard water is a common and easily missed cause of inconsistency.
