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Starches & Emulsifiers
8 products
Showing 1 - 8 of 8 products
Wheat flour and cornstarch are the two most common forms of grain starches we use in our cooking. Because it is almost pure starch, cornstarch is a more efficient thickener than wheat flour. Both are medium-sized starch granules that gelatinize at a higher temperature than root starches.
Emulsifiers make miracles happen. These ingredients bring two opposing forces — water and fat — together in unity. With emulsifiers easing tensions between these components, formulators can blend them to gain a multitude of benefits across a wide range of applications.
Showing 1 - 8 of 8 products
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