To catalogue
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.
Product families
Applications
Food & Nutrition — Food
- Savory & Culinary
Product Families
Food Ingredients — Functional Additives
- Binders & Disintegrants
Food Ingredients — Texture & Consistency
- Starches & Thickeners
Other characteristics
- Features
Good Transparency, Low Fat, Low Gelatinized Temperature, Low Protein Content
- Functions
- Binder, Thickener, Viscosity Modifier
- Ingredient Name
- Potato Starch
- Markets
- Food & Nutrition
- Technology
- Food Ingredients
- Use Recommendation
- To be adapted according to use.
- Food Ingredients Features
- Good Transparency
- Low Fat
- Low Gelatinized Temperature
- Low Protein Content
- Food Ingredients Functions
- Binder
- Thickener
- Viscosity Modifier
- Food and Nutrition Applications
- Soups
