Sauces - Texturizing solutions

Texture plays a key role in convenience foods such as sauces and dressings, soups, ready meals, and meat. Roquette Food experts deliver affordable, reliable texturizing solutions with both the desired texture and ease of use.

All are part of an exceptionally wide range of quality food starches aimed at meeting every need. That range has now been extended even further by using different plant sources, e.g., maize, wheat, peas, potatoes, and tapioca; each of these produces subtly different starch characteristics, suitable for hot and cold processes.

Discover our range that includes CLEARAM®, PREGEFLO®, CLEARGUM® and TACKIDEX® specialty starches.

More information about starches in food in Europe at www.starchinfood.eu.

Make it clean!

At Roquette, we define consumer-friendly solutions as “ingredients that consumers recognize and understand” but that are also, for instance, gluten-free, vegetarian-compliant, free from animal-derived ingredients, free from E-numbers, etc.
Roquette’s portfolio of specialty starches enable food processors to meet increasingly demanding consumer challenges with products that deliver all these features as well as high quality, safety and flavor!
Roquette’s latest newcomer: ROQUETTE STARCH FC 10, a new, friendly-label thickener obtained from waxy-maize. It’s a cook-up starch more functional than traditional native starch and the key to a clean-label ketchup and white sauces with a smooth texture, stability and an appetizing glossiness.

Optimize costs and enhance the texture of your processed meat

The main advantage of PEA FIBER I50M in meat and fish products is the way in which it combines three texturizing properties: water retention, gelling and emulsification. For further processed products, this means an improvement in texture with a reduction in cost (through the substitution of expensive ingredients). At the same time, it delivers a clean label in line with current market demand.