Distarch Phosphate Tapioca Starch INS1412

1. DESCRIPTION:

We use cross-linking to adjust texture, heat delivery, acidity and tolerance. Therefore, we have been more proactive and flexible in processing recipes as well as product shelf life. Cross-linking can be considered as local welding of small particles anywhere, further strengthening hydrogen bonding and preventing small particles from swelling.

The cross-linking treatment will add strength to the relatively soft starch, so that when cooked the paste will be more viscous, firmer and will not break when cooked for a long time, or for a long time. acid or shake vigorously.

This type of starch also has suitable applications in low pH environments, high temperature processing and mechanical cutting.

2. TECHNICAL SPECIFICATIONS:

Technical specifications of modified cassava starch e1412

Modified tapioca starch, Tapioca starch