Carbohydrates (bacterial fermentation of corn starch).

Properties: Thickener, emulsifier, suspending agent.

Mode of use: Soluble by heating or cooling. Mix with a blender.

Application: Any type of liquid with more than 80% water content.

Remarks: Heat resistant, antifreeze. Heat is irreversible.

Elaborations: Sauce / jam / vinegar / suspension effect / soup