Tiba’s Native Rice starch has a high gelatinization temperature and amylose content.
It has a neutral taste and clear white color that is a safe and efficient alternative to titanium dioxide (E171). It can be heated to create a firm gel due to its high binding properties.
Native Rice starch with a high gelatinization temperature and amylose content.
It has a neutral taste and clear white color. Can be heated to create a firm gel
with high binding properties.
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