| Customization: | Available |
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| Condition: | Brand New |
| Customized: | Customized |
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Chemical Composition:
Primarily amylose (20-30%) and amylopectin (70-80%).
Gluten-free, making it suitable for gluten-sensitive individuals.
Physical Characteristics:
Appearance: Fine, white, odorless powder.
Solubility: Insoluble in cold water; forms a gelatinous paste when heated in water.
Viscosity: Provides high viscosity upon gelatinization (typically at 60-75°C).
Functional Properties:
Thickening agent: Used in soups, sauces, and gravies.
Stabilizer & Binder: Prevents ingredient separation in food and pharmaceutical tablets.
Moisture retention: Helps maintain texture in baked goods.
Thickening agent (e.g., puddings, custards, sauces).
Anti-caking agent (e.g., powdered sugar, spices).
Binder in processed meats, snacks, and gluten-free products.
Coating for fried foods to enhance crispiness.
Tablet disintegrant (helps tablets break down in the digestive system).
Binder in wet granulation for tablet manufacturing.
Filler/Diluent in capsules and powders.
Cosmetics: Used in powders and creams as an absorbent.
Adhesives & Papermaking: Improves paper strength and smoothness.
Biodegradable plastics: As a sustainable alternative to synthetic polymers.
Natural & biodegradable
Non-toxic & safe for consumption
Cost-effective & widely available
Versatile in multiple industries
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