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Dairy and Desserts: Modified waxy corn starch is utilized in dairy products and desserts as a thickening and stabilizing agent
making the paper more smooth and smooth
Potatoes are the main industrial raw materials for the production of starch
thus improving the physical properties of starch such as thermal expansion and contraction
steel production and paper making
E1442 Hydroxypropyl distarch phosphate modified waxy corn starch Hydroxypropyl oxidized starch Dairy and Desserts: Modified waxySource: 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,
