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transparency and taste of yogurt
and stability of these products
formability
Modified potato starch is available in different forms
It contributes to the structure and chewiness of gluten-free bread
E1412 Distarch Phosphate modified waxy corn starch for syrup E1412 transparency and taste of yogurtSource: 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,
US$ 32.59
US$ 32.15
US$ 33.02
US$ 31.50
