Maize starch comes from the cereal grain and is characterized by its gel temperature of 75°C its average viscosity and its relatively short texture.
It is used for its gelling or thickening properties in many sectors of agri-food applications (soups, delicatessen meats, sauce pastas, creams).
- Neutral white to slightly yellow odourless powder
- Mean maize starch viscosity
- Gel T° = 75°C
- Short texture
- Retrogrades on cooling into an opaque gel
- Caloric value: 4 kcal/g on DM
- Gelling agent
- Flour adjuster (biscuits, cakes)
- Viscosity reducer
Registrations vary depending on local regulations.
- Pastries, creams and desserts
- Coating: batters, clear coating
Here are some recipes developed by Roquette around TACKIDEX® and which have inspired fruitful developments on the market:
- Stackable chips
- Caramel custard
- Custard cream with maize starch
For more information about packaging, please contact us.