Potato Starch 马铃薯粉

Commonly used to thicken, gel, texturize and increase crispiness in baked goods. It is also used in clear soup, confections, fillings, biscuits and so on.

Properties such as high water-binding capacity, low gelatinization temperatures and tendency to form relatively clear, highly viscous pastes are some of the most beneficial aspects of using potato starch in food systems.

Product of Germany

马铃薯淀粉