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and development of metabolic diseases
8)Added in flour for reducing the amount of gluten and flour ash
and characteristics of the granules vary depending on the plant source
For its natural health nutrition
It is primarily used as a thickening and stabilizing agent
E1420 Acetylated starch modified waxy corn starch for croissant Pharmaceutical grade starch and development of metabolic diseasesSource: 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,
