Thin Boiling Starch
Thin-boiling starch is a partially hydrolyzed starch product, providing low and uniform viscosity. It can be readily dispersed in water and is ideal for use in sauces and gravies, candies and jellies, and frozen food.
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Corn
Organic Thin Boiling Corn Starch
A functional starch designed for low viscosity during cooking and strong gel formation upon cooling, supporting structure and binding in dense systems. Commonly used in confectionery, meat applications, and processed foods.
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Waxy Corn
Organic Thin Boiling Waxy Corn Starch
A functional starch that offers low viscosity during heating and forms cohesive, stable textures upon cooling. Commonly used in confectionery, coatings, and processed food systems.
