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stabilizer and rheology agent
Nutritional Benefits: Resistant starch is often used as a functional ingredient in food products to enhance their nutritional profile
or resistance to shear
improving its solubility
Modified pea starch offers enhanced functionality compared to regular pea starch
E1420 Acetylated starch modified waxy corn starch corn starch modified stabilizer and rheology agentSource: 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,
