CLEARAM® CH 20 20
CLEARAM®
®Registered Trademark(s) of Roquette Frères
- Resistance to high temperature (120°C)
- High shear and range of pH from 3,5 to 7,5
- Good freeze/thaw stability
Modified waxy corn starch (E1422) resistant to high temperatures, high shear, and pH 3.5-7.5, with good freeze/thaw stability. It thickens, stabilizes, and enhances texture in soups, sauces, dairy, meat, seafood, bakery, and confectionery products, preventing syneresis and improving shelf life.
Applications
- Bakery & snacks
- Filling, custard, décor
- Bread
- Dairy
- Plant-based cheese
- Dairy dessert & yogurt
- Cheese
- Fruit preparation & topping
- Savory
- Ready meal
- Soup
- Sauce
- Dressing & mayonnaise
Functional properties
- Mouthfeel
- Thickening
- Formulation enabler
- Shelf-life extension
Physical and chemical properties
- Sensory
- Color: white to slightly yellow
- Odorless
- Technical
- Easy-flowing
Get in touch with our Technical Experts
Please feel free to contact our technical experts for support during the development process.