It is commonly used as an add-on to provide energy. and gain weight because it can be easily converted to sugar

Type DE10-12

It is commonly used to adjust the texture of food.

Type DE2 has a low glycemix index

Waxy Corn Starch (Hydroxypropyl distarch phosphate, Viscosity 1150UB)

Waxy Corn Starch (Hydroxypropyl distarch phosphate, Viscosity 350UB)

Cold water swelling modified starch. Pregelatinized acetylated di-starch adipate (E 1422), waxy maize based.

It is commonly used to adjust the texture of food.

Type DE19 with high glycemix index, sweet taste

A special type of powder, granule, not scattered.