Introduction: in order to improve the properties of starch and expand its application range, natural starch molecules are modified by physical, chemical or enzymatic treatment to make it more suitable for the requirements of dairy products, frozen food, flour products and other fields, such as better freeze-thaw stability, film-forming property, transparency and so on.
Features: high paste transparency, good freeze-thaw stability, good acid, salt and sugar resistance, good high temperature resistance and shear resistance
Model: special for candy
Special for baking sauce
Special for flour products
Special for dairy products
Special for meat products
Special for seasoning sauce
Special for frozen food
Crystal potato cake
