Hochiminh, Vietnam
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Prevents the build-up of freeze-thawing, freeze-thawing, and freeze-drying of the product. - Improve stability during freezing - dissolve, improve water retention. - Lowering the temperature of starch glue. - Increased transparency and transparency improve the glossy surface of the product. - Applications in the industry such as instant More..
- prevents the build-up of freeze-thawing, freeze-thawing, and freeze-drying of the product.
- improve stability during freezing - dissolve, improve water retention.
- lowering the temperature of starch glue.
- increased transparency and transparency improve the glossy surface of the product.
- applications in the industry such as instant noodle, fast food frozen, ice cream, rice paper, effervescent, rice cake
- Increase the brittle strength to repalce the banking in the fissh products, baked rolls, tablets, fish balls, sausages.
- Used as a thickening agent in bread, pasta and noodles, noodles.
- Used as a stable binding agent in food plasticisation
- Increase the strength of solf dough, when the dough is cooked will match
-Positive charge across the entire base ( acid, neutral, alkaline ).
-Increase the strength of pulp and filler.
-Increases tension, stiffness and strength of paper.
-Improves efficiency in paper sizing and reduces waste in the production process.
-Increase the mechanical strength of the paper ( tensile strength, breaking strength, tensile strength, tear resistance, bounce resistance .).
- Increasing the lake.
- Improve water absorption.
- Improve the formation of paper such as: uncoated paper, smooth and smooth paper surface.
- When the internal glue is added with Cationic Starch, starch will help to improve the effect of glue for the main glue and save dosage with the main glue.
- This type of starch also has suitable applications in processing low pH, high temperature and machine cutting.
-Application in production:
+ Bread noodle; Noodles; Noodle; Noodles
+ Meat; Fish ball; Sausage
- Good thin film making force
- Reduced water absorption, reduced oxidation
- Create a glossy finish
- Application in prodution:
+ Plan cake; Porous cake; Mashmallow
Additional Information:
Payment Terms : L/C, T/T,
Packaging Details : Net weight 25kg, 50kg, 850kg per bag
- Increase the brittle strength to repalce the banking in the fissh products, baked rolls, fish balls, sausages.
- Used as a thickening agent in bread, pasta and noodles, noodles.
- Used as a stable binding agent in food plasticisation
- Increase the strength of solf dough, when the dough is cooked will match
Thao Quach (NEO NAM VIET COMPANY LIMITED)72/2 Banh Van Tran, Hochiminh, Vietnam
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