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Nutritional Benefits: Resistant starch is often used as a functional ingredient in food products to enhance their nutritional profile
Potato Flour attracts and holds water
sauces and desserts thanks to its excellent thickening
and processed into beer syrup for replacing malt
E1420 Acetylated starch modified waxy corn starch corn starch modified Nutritional Benefits: Resistant starch isSource: 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,
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