CLEARAM®
Cook-up starch (E1442)
CLEARAM® are cook-up starches providing thickening and shelf-life extension to various sauces and bakery filling applications.
Developed by Roquette, this texturizer is in an easy-to-process powder form, is fully traceable and is non-GMO.
Roquette’s team of experts – backed by its application lab and pilot equipment – is always ready to help you make the most of the benefits you are looking for in your development project or to help you meet your product optimization targets. Contact us to discuss your needs!
® Registered trademark(s) of Roquette Frères
Non-GMO Texturizer
Resistant to Process
Stable Quality Day-to-Day
Applications
-
Bakery & Snacks
- Filling, custard, décor
- Bread
-
Dairy
- Ice cream
- Dairy dessert & yogurt
- Fruit preparation & topping
-
Savory
- Ready meal
- Soup
- Sauce
- Dressing & mayonnaise
Functional Properties
-
Texture and Taste
- Thickening
-
Formulation Performance
- Anti-crystallization & freezing point depression
- Shelf-life extension
- Process resistance
- Ingredient reduction and replacement
Other Properties and Benefits
- White to slightly yellow odorless powder
- Easy-flowing powder
Documents & Samples
Select an area
To better serve you and give you exactly the information you need, select an area so we can verify that the product is available for sale there.
?
When a product is verified 'available for sale' in an area, you can be assured that Roquette has met all the standards and registrations required by that area's regulatory authorities.
Usage country:
Usage Area Selected
Please select the usage area to continue
Product not available for sale
Unfortunately Starch cook up E1442 are not available in $country.
Product Types
CLEARAM® CR 08 20 - #731578
Key attributes:
Medium resistance to temperature. Low swelling temperature. Excellent freeze/thaw stability. Suited for bakery fillings, dairy desserts, fruit preparations and ice cream.
Unfortunately this product is not available for sampling
CLEARAM® CR 20 10 - #731581
Key attributes:
Medium resistance to temperature, low pH and shear. Excellent freeze/thaw stability. Suited for bakery fillings and sauces.
Unfortunately this product is not available for sampling
CLEARAM® CR 30 10 - #731582
Key attributes:
Resistance to high temperature and high shear, and range of pH from 2 to 8. Good freeze/thaw stability. Suited for bakery fillings and sauces.
Unfortunately this product is not available for sampling
CLEARAM® CR 30 20 - #731583
Key attributes:
Resistance to high temperature and high shear, and range of pH from 2 to 8 . Excellent freeze/thaw stability. Suited for canned foods and dairy applications.
Unfortunately this product is not available for sampling
CLEARAM® CR 40 15 - #731587
Key attributes:
Resistance to very high shear, temperature and range of pH from 2 to 8 . Excellent freeze/thaw stability. Suited for canned, UHT and long shelf-life foods.
Unfortunately this product is not available for sampling
CLEARAM® TR 20 10 - #731420
Key attributes:
Medium resistance to temperature, low pH and shear. Good freeze/thaw stability. Suitable for dough applications
Unfortunately this product is not available for sampling
CLEARAM® TR 25 10 - #731421
Key attributes:
Medium resistance to temperature, low pH and shear. Excellent freeze/thaw stability. Suited for highly salted sauces and chilled, frozen products.
Unfortunately this product is not available for sampling
CLEARAM® TR 30 10 - #731417
Key attributes:
Resistance to high temperature and high shear, and range of pH from 2 to 8. Good freeze/thaw stability. Suited for bakery fillings and sauces.
Unfortunately this product is not available for sampling
CLEARAM® TR 40 10 - #731419
Key attributes:
Resistance to very high shear, temperature and range of pH from 2 to 8 . Good freeze/thaw stability. Suited dairy applications.
Unfortunately this product is not available for sampling