Pay in 4 interest-free payments of $187.50 Learn more
Ships within 48 hours · Estimated delivery Aug 1 - Aug 6
It is mostly used for side dishes
Nutritional Benefits: Resistant starch is often used as a functional ingredient in food products to enhance their nutritional profile
alkali and other conditions
7% max Microbiological Total plate count Yeast and Mould Coliform <500
and dairy desserts
Food Grade Corn Starch Modification Modified Starch E1422 Compound starch It is mostly used forSource: Corn, waxy corn, tapioca Appearance: White powder Character: tasteless, odorless Main function: Thickening agent, water retention agent, stabilizer, gelatinizing agent, dispersant Functions and advantages 1. It has lower gelatinization temperature, and has a stronger water absorption at a lower temperature, suitable for the production of dough, rice flour and other products for absorbing water 2. It has good transparency after gelatinization,
