EGGFLO™ is modified tapioca starch (hot water swelling). it provides many benefits to ease the manufacturing process and create a quality end product. EGGFLO™ is a modified food starch specifically designed for the encapsulation of volatile flavour oils. This modified starch has low viscosity and both hydrophilic and hydrophobic properties. Low viscosity at high solids, strong oil retention properties and above all consistency allowing for very significant improvements in process efficiency and product quality over traditional encapsulation systems.

Modified Tapioca Starch E1442 for Mayonnaise

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