Food Grade Starch Powder

Vital Wheat Gluten Food Grade Light Yellow Powder Characters: Wheat contains about 13% protein, mainly composed of albumin, , gliadin and glutenin, while wheat gluten mainly contains glutenin and glutenin, collectively known as storage protein (80% of wheat protein dry group). Main Usage: 1. Wheat protein has a wide range of USES in food, and can be used as the type preserving agent, emulsifier. 2. Wheat protein is used to strengthen the dough, retain the gas and control its

Potato Starch Food Grade White Powder High Quality 25Kg Bag Characters: Potato starch is White or light yellow crystalline powder, soluble in boiled water Main Usage: This kind of starch can be used as thickener ,stabilizer ,emulgator, adhesive in food ,industry ,Pharmaceutical and so on . 1. Used for all kinds of jam 2. Used for high quality wallpaper glue etc. 3. Used for high quality condiments like oyster sauce 4. Used for yoghurt ,rice cake ,marshmallow ...... SPECIFICAT

Corn Starch Food Grade White Powder High Quality Characters: Corn starch is powder made through dipping, breaking , separating, refining and drying from corn , the colour is pure white,it is widely used in food , pharma , textile ,starch deep processing and so on. Main Usage: This kind of starch can be used as thickener ,stabilizer ,emulgator, adhesive in food ,industry ,Pharmaceutical and so on . 1. Used for all kinds of jam 2. Used for high quality wallpaper glue etc. 3.

Corn Starch Food Grade White Powder High Quality Characters: Corn starch is powder made through dipping, breaking , separating, refining and drying from corn , the colour is pure white,it is widely used in food , pharma , textile ,starch deep processing and so on. Main Usage: This kind of starch can be used as thickener ,stabilizer ,emulgator, adhesive in food ,industry ,Pharmaceutical and so on . 1. Used for all kinds of jam 2. Used for high quality wallpaper glue etc. 3.

Vital Wheat Gluten Food Grade Light Yellow Powder Characters: Wheat contains about 13% protein, mainly composed of albumin, , gliadin and glutenin, while wheat gluten mainly contains glutenin and glutenin, collectively known as storage protein (80% of wheat protein dry group). Main Usage: 1. Wheat protein has a wide range of USES in food, and can be used as the type preserving agent, emulsifier. 2. Wheat protein is used to strengthen the dough, retain the gas and control its