Approx. Rs 150 / PieceGet Latest Price
|Minimum Order Quantity||10 Piece|
|Packaging Type||300g plastic jar|
CONFECTIONERY Native tapioca starch and diverse types of modified starch are used in confectionery for different purposes such as gelling, thickening, texture stabilizing, foam strengthening, crystal growth control, adhesion, film forming and glazing. JELLIES AND GUMS Low viscosity tapioca starch are widely used in gelled confectioneries. The most often used one is acid-thinned starch or enzymatically jet-cooked starch due to its high retro gradation and gel formation characteristics, which are enhanced by the presence of sugars. Powder starches are used as mold release agents when casting.