Product Profile of Low Sulphur Di-Oxide Based Herbal Starch
Low Sulphur Di-Oxide based Herbal Starch is produced from fresh tapioca roots supply from local tapioca plantation through highly motivated farm members. The Herbal Starch is available in white colour with high viscosity. The Herbal Starch has a bland taste and does not contain any impurity. The Low Sulphur Di-Oxide based Herbal Starch is mainly used in wheat noodles and rice noodles.
Key Features of Low Sulphur Di-Oxide Based Herbal Starch
- High viscosity.
- High whiteness.
- Low sulphur dioxide content.
- Low microbial.
- No impurity.
- Bland taste.
- Wheat noodle.
- Rice noodle.
- Pork ball.
- Chicken ball.
