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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

Documents

Product Specification Sheet

Region :

475,91 Ko

Safety Data Sheet

Region : Europe, BE

EN 488,45 Ko

Region : Americas, CA

EN 267,19 Ko

Region : Europe, CH

EN 488,90 Ko

Region : Asia, CN

EN 321,87 Ko

Region : Europe, CY

EN 485,55 Ko

Region : Europe, DE

EN 491,42 Ko

Region : Europe, FI

EN 488,57 Ko

Region : Europe, AT

DE 502,34 Ko

Region : Europe, BE

DE 502,28 Ko

Region : Europe, BE

FR 599,75 Ko

Region : Europe, BE

NL 495,87 Ko

Region : Europe, BG

BG 645,18 Ko

Region : Americas, CA

FR 376,59 Ko

Region : Europe, CH

DE 500,61 Ko

Region : Europe, CH

FR 600,12 Ko

Region : Europe, CH

IT 587,60 Ko

Region : Asia, CN

ZH 621,52 Ko

Region : Europe, CY

EL 637,85 Ko

Region : Europe, CY

TR 604,26 Ko

Region : Europe, CZ

CS 618,24 Ko

Region : Europe, DE

DE 505,31 Ko

Region : Europe, DK

DA 496,47 Ko

Region : Europe, EE

ET 591,43 Ko

Region : Europe, ES

ES 502,65 Ko

Region : Europe, FI

FI 503,79 Ko

Get in touch with our Technical Experts

Please feel free to contact our technical experts for support during the development process.