The present invention relates to a pregelatinized starch having a Brabender hot paste viscosity (HPV) of at least 200 BU when measured at a pH of at most 4.5. The starch is used to provide a viscosity and pulpy texture to a food product and is resistant to processing under extreme conditions of heat, acidity and shear. Examples of food products which highly benefit from the properties of the starch include compotes； sauces and preparations based on tomatoes； meat sauces； gravies； baby foods； puddings； cereals； fruit juices and fruit-drinks； fruit sauces such as apple sauce； confectionary such as textured gum drops； cookies, crackers, cakes and pastries comprising fruits； soups； and dry powdered mixes which may be reconstituted with water.
