Kuzu V0 120 Extra Quality -

Due to its pure starch concentration, this grade provides a firmer, more stable gel compared to lower-grade alternatives or potato starch. Key Benefits of Kuzu V0 120 Extra Quality

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| Feature | Extra Quality Kuzu | Standard Alternatives (Cornstarch, etc.) | | :--- | :--- | :--- | | | Natural extraction, unbleached. Follows the 120-day traditional process | Highly processed, often treated with chemical bleaches and extracting agents | | Culinary Texture | Creates a smooth, velvety, and shiny sauce that remains stable | Can result in a cloudy, less stable sauce that may thin over time | | Health Properties | Gluten-free. Offers digestive and nervous system benefits due to isoflavones | Offers energy but generally lacks specific health-promoting properties | | Substitution Ratio | High thickening power; 1g of kuzu = 3g of cornstarch | Lower thickening power | | Taste | Neutral; does not alter the flavor of your dish | Can impart a starchy or "raw" taste if not cooked sufficiently | Due to its pure starch concentration, this grade

| Property | Value | Test Method | | :--- | :--- | :--- | | Flammability Rating | V0 (UL94) | IEC 60695-11-10 | | Comparative Tracking Index (CTI) | 600+ (PLC 0) | IEC 60112 | | Heat Deflection Temperature (HDT) @ 1.82 MPa | 120°C ± 2°C | ISO 75 | | Dielectric Strength | 22 kV/mm | IEC 60243-1 | | Tensile Strength | 145 MPa | ISO 527 | | Water Absorption (24 hrs) | <0.05% | ISO 62 | | Glow Wire Flammability Index (GWFI) | 960°C | IEC 60695-2-12 | Follows the 120-day traditional process | Highly processed,