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Native tapioca starch, native waxy maize starch, and native potato starch offer different textures, depending on their Amylose and Amylopectin content, says starch expert Ingredion. What’s the right one for you?
Texture capabilities of native starches
Source：Ingredion EMEA Release Date：2020-07-10 2179
Food & BeverageCompoundingMaterials Handling, Measuring & TestingOthersAdditivesOthers
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Ingredion EMEA demonstrates how native starches behave when cooked in water. This will give you an idea of how these starches affect your product.
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