| http://www.w3.org/ns/prov#value | - Among the food products which may be improved by the use of the thermally-inhibited starches or thermally-inhibited and pregelatinized starches are high acid foods (pH < 3.7) such as fruit-based pie fillings and baby foods, and the like; acid foods (pH 3.7-4.5) such as tomato-based products; low acid foods (pH > 4.5) such as gravies, sauces, and soups; stove top-cooked foods such as sauces, gravie
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