Modified starch is developed on the basis of the inherent properties of natural starch. To improve the performance of starch and expand its application range, new functional groups are introduced onto the starch molecules or the size of the starch molecules and the properties of starch particles are changed through physical, chemical or enzymatic treatments, thereby altering the natural properties of starch (such as: Gelatinization temperature, thermal viscosity and its stability, freeze-thaw stability, gel strength, film-forming property

Modified starch is developed on the basis of the inherent properties of natural starch. To improve the performance of starch and expand its application range, new functional groups are introduced onto the starch molecules or the size of the starch molecules and the properties of starch particles are changed through physical, chemical or enzymatic treatments, thereby altering the natural properties of starch (such as: Gelatinization temperature, thermal viscosity and its stability, freeze-thaw stability, gel strength, film-forming property

Modified starch is developed on the basis of the inherent properties of natural starch. To improve the performance of starch and expand its application range, new functional groups are introduced onto the starch molecules or the size of the starch molecules and the properties of starch particles are changed through physical, chemical or enzymatic treatments, thereby altering the natural properties of starch (such as: Gelatinization temperature, thermal viscosity and its stability, freeze-thaw stability, gel strength, film-forming property

Modified starch is developed on the basis of the inherent properties of natural starch. To improve the performance of starch and expand its application range, new functional groups are introduced onto the starch molecules or the size of the starch molecules and the properties of starch particles are changed through physical, chemical or enzymatic treatments, thereby altering the natural properties of starch (such as: Gelatinization temperature, thermal viscosity and its stability, freeze-thaw stability, gel strength, film-forming property

Modified starch is developed on the basis of the inherent properties of natural starch. To improve the performance of starch and expand its application range, new functional groups are introduced onto the starch molecules or the size of the starch molecules and the properties of starch particles are changed through physical, chemical or enzymatic treatments, thereby altering the natural properties of starch (such as: Gelatinization temperature, thermal viscosity and its stability, freeze-thaw stability, gel strength, film-forming property