E1450 Starch Sodium Octenyl Succinate Modified Corn Starch For Fudge glutinous rice strach modified and improve texture contributes to

and improve texture contributes to the quality and performance of various products

High temperature boiling resistance

Its ability to gelatinize and form a thickening or gelling structure makes it a valuable ingredient in a wide range of culinary and food manufacturing applications

and stabilizing properties

Snack Foods: Resistant starch can be utilized in the production of snack foods

E1450 Starch Sodium Octenyl Succinate Modified Corn Starch For Fudge glutinous rice strach modified and improve texture contributes toProduct Description With a neutral taste and smell, our organic corn starch is most commonly used as a thickening agent for sauces, soups, gravies and custards. It is also used as an anti caking agent for powdered sugar and baking powder. Sometimes referred to as "maize starch", corn starch is derived from the endosperm of kernels of corn. The starch is extracted from the kernels through a process of steeping, washing and grinding. First the corn