White powder. The characteristics are that the gelatinization temperature decreases, the stability of the paste increases, it is not easy to age, and the freeze-thaw stability also increases. It can form complexes with trace metals such as iron, copper, nickel, and diamond in grease to delay oxidation.
Starch, phosphate can be used as thickener; stabilizer; binder. It is also used to preserve frozen food, and it has good shape retention after repeated freezing and thawing.
