Smooth and glossy paste with uniform short strands

Optimal viscosity, excellent wall-adhesion, synergistic with food colloids

Provides ideal thickness and gloss, good fluidity, stable shelf-life without syneresis or delamination

Crystal-clear appearance with strong water retention, significantly extends shelf life

Outstanding acid, shear, and high temperature resistance

Smooth and fine paste texture with short strands and premium gloss

Excellent acid, shear, and high temperature resistance

Soft and elastic paste with superior moldability and distinct chewiness (Q texture)

Remarkable anti-aging effect with outstanding freeze-thaw stability

Easy processing and shaping, extended freshness retention, prevents hardening/cracking while maintaining soft, springy texture without stickiness

Highly adaptable, suitable for both hot-water scalding and cold-water dough preparation  

High whiteness significantly improves color, delivering crystal-clear and visually appealing products  

Transparent paste with excellent emulsification, superior viscoelasticity, and stable cold-paste viscosity  

Acid/alkali-resistant, heat-stable, with outstanding mechanical shear resistance and processing adaptability  

Exceptional freeze-thaw stability—no syneresis after repeated cycles  

Low gelatinization temperature (≤63°C), excellent fibrous texture, strong adhesion, superior gel elasticity  

High acid resistance, excellent water retention, outstanding freeze-thaw stability, stable in frozen/cold storage  

Fine tissue structure, effectively locks in moisture, prevents juice leakage  

Superior slicing performance, enhances elasticity, toughness, and firmness  

Excellent low-temperature stability, strong anti-aging properties  

Smooth and fine texture with glossy appearance  

Available in heat-soluble and cold-water-soluble versions; moderate viscosity with excellent thickening performance  

Outstanding water/oil retention and freeze-thaw stability; prevents phase separation  

High resistance to heat, acid, and high-pressure homogenization  

Delays aging and extends shelf life effectively

Functions as gelling agent and texture modifier in gummies  

Balances moisture content, prevents product cracking, ensures smooth surface and intact shape  

Excellent permeability and film-forming properties; compatible with salts and flavoring substances  

Low hygroscopicity; forms transparent and glossy coating  

Creates porous, loose structure for crisp texture and good expansion  

Provides excellent elasticity with pleasant chewiness (Q texture), eliminates grittiness and stickiness  

Enables cold-water dough preparation for convenient processing in expanded snacks