HANG XANH INTERNATIONAL CO.,LTD

Modified tapioca starch is also called Expandex.
This is a revolution in gluten-free baking. It enhances the texture and appearance of bakery applications so those living a gluten-free lifestyle can enjoy the foods they love. Pizza, cookies, bread—it's all possible with modified tapioca starch.
It is a white, odorless, flavorless powder. It does not contain wheat, rye, barley, oats or corn and is a certified gluten-free product.

Type : Axetylated Moisture         : 13.5% max Starch           : 85% min Ash               : 0.2% max Whiteness     : 90%min Viscosity         : 800 - 900 Slurry residue : 0.2% max Mesh             : 100 DS                 : 0.011 - 0.08 pH                 : 4 - 7                                                                                          Type                 : Oxydized Moisture         : 13.5% max Starch           : 85% min Ash             : 0.5% max Whiteness     : 90%min Slurry residue : 0.5% max Mesh             : 100 -101 pH               : 4 -7  Type : Cationic Moisture        : 14% max Starch           : 85% min Ash               : 0.2% max Whiteness     : 90%min Slurry residue   : 0.2% max Mesh : 100 DS : 0.021 - 0.055 pH : 4 -7 N : 0.17 - 0.47% min