Description
Enzyme-treated starch, INS 1405 is obtained by treating a suspension of native food starch with one or more food-grade amyolytic-enzymes.
| Properties | |
| Process | Dry |
| Organic | No |
| Gluten-free | Yes |
| Non-GMO | Yes |
Additional information
| Moisture | 10% |
|---|---|
| Protein | 0.1% |
| Starch | 98.0% |
| Fat | 0.2% |
| Carbohydrates | 91.5% |
| Viscosity (BU) | 1000-1500 |
| Fiber | 0.1% |
| Ash | 0.3% |
| Shelf life | 60 Months |
