culinary thickener

Scientific/Composition Breakdown (per 100g):	Chemical Structure: Polysaccharide (amylose and amylopectin) Energy: 357 kcal Protein: 0.1 g Fat: 0.1 g (of which 0.0 g are saturated fats) Carbohydrates: 83 g Fiber: 0.5 g Sodium: 10 mg Appearance: Fine, white powder Solubility: Insoluble in cold water; gelatinizes in hot water

Nutritional Breakdown (per 100g):	Energy: 366 kcal Protein: 0.3 g Fat: 0.1 g (of which 0.0 g are saturated fats) Carbohydrates: 91 g Sugars: 0 g Starch: 91 g Fiber: 0 g Sodium: ≤5 mg Moisture Content: ≤12% Appearance: Fine, white powder

Scientific/Composition Breakdown (per 100g):	Chemical Structure: Polysaccharide Purity: ≥99% Appearance: Off-white powder Solubility: Fully soluble in water pH (1% solution): 6.0–8.0 Viscosity (1% solution): High, shear-thinning Thermal Stability: Stable under high temperatures Functionality: Thickening, stabilizing, emulsifying