Showing the single result


Prepared by treating starch with acetic acid anhydride. The resulting starch is more stable at high temperatures and low pH.

* Properties:
– Compositions: starch acetate and modified tapioca starch with macromolecular hydrophilic groups and low gelatinization temperature.
– The product has high peak and heat viscosity and stable viscosity.
– The paste is transparent, heat-resistant, acid-resistant, and shear force resistant. It is of great elasticity, preferable film-forming ability, stable freezing and thawing property, and stable storage.

Applications: Used in instant noodles, frozen foods, ham, sausage, fish ball…