STARCH-BASED STABILISER

BENEFITS OF TAPIOCA (A MODIFIED STARCH) AS A STABILISER

TAPIOCA (A MODIFIED STARCH) ARE USED AS A STABILISER IN DRINKING AND SET YOGHURT, SAUCES, SOUPS, GRAVIES, DRESSINGS, BAKED GOODS AND PROCESSED CHEESE.

BENEFITS:
  1. ENHANCES THE TEXTURE OF PRODUCTS BY IMPROVING CHEWINESS AND SOFTNESS.
  2. HAS OUTSTANDING MOISTURE RETENTION WHICH PREVENTS WATER SEPARATION.
  3. ENHANCES VISUAL APPEAL, ESPECIALLY IN LIQUID PRODUCTS.
  4. EXTEND SHELF-LIFE BY IMPROVING TEXTURE AND MOISTURE RETENTION.
Notes
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ATTACHMENT: SPECIFICATION - VISCO GEL AC