E1412 Distarch Phosphate Modified Potato Starch For Butter Emulsified starch Liquid binding: attracts and holds

Liquid binding: attracts and holds water and aids in producing moist yeast bread and rolls

aiding in structure and texture

Frying mix offers a simple way to achieve a crispy and delicious fried coating for a range of food items

it can improve the quality of pastry

E1412 Distarch Phosphate Modified Potato Starch For Butter Emulsified starch Liquid binding: attracts and holdsProduct Description Modified potato starch refers to starch that undergoes certain processing methods to change its properties, mainly including acidification, heating, enzymatic hydrolysis, and other methods. Potato modified starch is characterized by its viscosity, high viscosity and good gel, which can be quickly gel and stabilized at low temperature. Therefore, it is often used as a gelling agent, stabilizer, emulsifier and thickener in food