mostly derived from corn and tapioca due to their easy availability. due to a peculiar phenomenon called gelatinisation – an irreversible swelling of starch granules when treated with hot water, starch turns into a thick paste. when cooled and with certain additives, it forms a gel. this gives it high...
mostly derived from corn and tapioca due to their easy availability. due to a peculiar phenomenon called gelatinisation – an irreversible swelling of starch granules when treated with hot water, starch turns into a thick paste. when cooled and with certain additives, it forms a gel. this gives it high...