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CLEARAM® CR 30 20

CLEARAM®

®Registered Trademark(s) of Roquette Frères
  • Resistance to high temperature and high shear, and range of pH from 2 to 8
  • Exceptional freeze/thaw stability

Modified waxy corn starch (E1442) resistant to high temperature, high shear, and pH 2-8, offering exceptional freeze/thaw stability. It enhances texture and stability in canned tomato soups, microwaveable sauces, fat-based sauces, dairy desserts, yoghurts, fruit preparations, and bakery items, maintaining moisture and softness

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

  • 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 :

476,31 Ko

Safety Data Sheet

Region : Oceania, AU

EN 257,94 Ko

Region : Europe, BE

EN 491,17 Ko

Region : Europe, CH

EN 491,53 Ko

Region : Asia, CN

EN 311,73 Ko

Region : Europe, CY

EN 488,12 Ko

Region : Europe, DE

EN 494,25 Ko

Region : Europe, FR

EN 491,41 Ko

Region : Europe, GB

EN 353,86 Ko

Region : Americas, Asia, Oceania, Africa

EN 255,96 Ko

Region : Europe, AT

DE 502,89 Ko

Region : Europe, BE

DE 502,78 Ko

Region : Europe, BE

FR 601,58 Ko

Region : Europe, BE

NL 500,21 Ko

Region : Europe, BG

BG 647,85 Ko

Region : Europe, CH

DE 504,72 Ko

Region : Europe, CH

FR 603,69 Ko

Region : Europe, CH

IT 590,86 Ko

Region : Asia, CN

ZH 621,67 Ko

Region : Europe, CY

EL 640,03 Ko

Region : Europe, CY

TR 604,64 Ko

Region : Europe, CZ

CS 621,49 Ko

Region : Europe, DE

DE 508,05 Ko

Region : Europe, DK

DA 498,82 Ko

Region : Europe, ES

ES 505,16 Ko

Region : Europe, FR

FR 601,75 Ko

Get in touch with our Technical Experts

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