Modified Starch E1412

Detalhes do produto

Compared with the original starch and the high specific gelatinization temperature, the wet surface is slightly different from the original starch, the roughness of the contact wave and the characteristics of the thermal mirror variables, these are stable with tighter structure, and have high tolerance to the effects of acid, alkali, salt, and shear force; it has good freezing stability and freeze-touch stability, and is used as a thickener, stabilizer, and binder.

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