Mixture of starch and texturizers to use as a replacement for egg in batters, once dissolved in water. • Properties: Sealing effect. Once fried, it prevents the filling from escaping. • Usage: Mix cold with strong agitation. • Application: Use to coat products before battering. • Observations: White powder. Mix with the liquid cold. • Preparations: Croquettes and other batters where the interior may have a liquid or semi-liquid texture.