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Sorghum starch is extracted from wheat endosperm and has high stability and viscosity
and can be used in food
in some industrial applications
and desserts to improve consistency and create a smooth texture
Improve skin density and firmness3
E1412 Distarch phosphate modified waxy corn starch for chocolate Potato whole powder Sorghum starch is extracted fromSource: 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,
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