company tower banner

FRANCE CULINAIRE DEVELOPPEMENT POTATO STARCH

France Culinaire Developpement Potato starch is characterized by high viscosity, very low fat and protein content, transparency in solution and low gelatinization temperature, it is mainly used as a binding agent and thickener. It is a functional system of neutral flavor of white color. It is a powdered form binding agent.

Ingredient Name: Potato Starch

Functions: Binder, Thickener, Viscosity Modifier

Features: Good Transparency, Low Fat, Low Gelatinized Temperature, Low Protein Content

Knowde Enhanced TDS

Identification & Functionality

Ingredient Name: Potato Starch
Food Ingredients Functions: Binder,
Thickener,
Viscosity Modifier
Technologies: Food Ingredients
Product Families: Food Ingredients — Functional Additives
Binders & Disintegrants
Food Ingredients — Texture & Consistency
Starches & Thickeners

Features & Benefits

Food Ingredients Features: Good Transparency,
Low Fat,
Low Gelatinized Temperature,
Low Protein Content

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Savory & Culinary
Food & Nutrition Applications: Soups
Recommendation for Use: To be adapted according to use.