Main product features:

With the increase of the degree of cross-linking, the transparency of the paste first increases and then decreases, while the salt and sugar tolerance improves.

The starch paste is fine, transparent, has good water-holding capacity and fluidity, and is easy to process.

Compared with native starch, the starch granule structure is more stable and has a higher tolerance to the effects of acids, alkalis, salts, and shear forces.

It has excellent freeze stability and freeze-thaw stability and can be used as a thickener, stabilizer, and binder.

During the initial stage of heating, it can maintain excellent fluidity, which is conducive to heat conduction, reducing heating time and nutrient loss. 

Product applications:

Frozen foods, refrigerated flour products, lactic acid beverages, surimi products, meat products, canned products, frozen dumplings, and batter powder for fried products.