Product catalog

Pregelatinized waxy corn starch with medium particle size, ideal for bakery and salty snacks like coated peanuts and peas. It ensures medium and homogeneous expansion, reduces coating hardness, and delivers a lighter, crispier texture, enhancing overall product quality

Pregelatinized waxy corn starch with coarse particle size, is ideal for bakery and salty snacks. It provides high expansion, reduces coating hardness, prevents dusting, and offers a lighter, crispier texture in coated snacks, stackable chips, cracker snacks, and hollow snack

Modified pregelatinized waxy corn starch (E1422) with low shear resistance, and temperatures up to 100°C. It offers good freeze/thaw stability, stabilizes fat emulsions in Bearnaise and Hollandaise sauces, and reduces coating hardness in coated snacks, providing a lighter and crispier texture.

Modified pregelatinized waxy corn starch (E1422) with coarse particle size for easy dispersion and low shear resistance, and temperatures up to 100°C. It offers good freeze/thaw stability, reduces coating hardness in snacks, and improves dough processability and texture in stackable chips, cracker snacks, and hollow snacks

Modified pregelatinized waxy corn starch (E1422) with medium shear resistance, and temperatures up to 110°C. It offers good freeze/thaw stability and prevents settling in sauces, soups, batters, and cake mixes, stabilizes emulsions, and enhances texture and viscosity in various applications

Modified pregelatinized waxy corn starch (E1442) with excellent shear resistance, suitable for low pH and temperatures up to 120°C. It offers good freeze/thaw stability, keeps moisture, and maintains softness in cakes, soft cookies, and mochi for long shelf-life products

Modified pregelatinized waxy corn starch (E1442) with excellent shear resistance, suitable for low pH and temperatures up to 120°C. It offers good freeze/thaw stability, stabilizes fat emulsions, enhances viscosity, and prevents syneresis in low-fat Bechamel, mayonnaise, and dressings

Pregelatinized pea starch with coarse particle size. It provides a stringy texture for fish substitutes, and a pulpy texture (both visual and mouthfeel) for fruit pie and tart fillings, as well as custards, enhancing the sensory and visual qualities of these products

Pregelatinized corn starch with medium viscosity, providing instant thickness and delaying the cooking of choux pastry. Ideal for bakery applications like cakes, pastries, choux pastry, and donuts, it enhances dough texture, improves volume, and adds crispiness

Modified pregelatinized corn starch (E1412) with low temperature resistance, low pH and soft shear. It provides pulpy texture in sauces, soups, and fruit fillings, controls viscosity and texture in instant mashed potatoes and croquettes, offers crispy coatings for fried foods, and improves juiciness in minced meat.

Pregelatinized corn starch with medium viscosity, instant thickness, and coarse particle size. Ideal for cakes and pastries, it improves dough texture and moisture retention. It offers ease of use and enhances product quality in bakery and snack formulations

Pregelatinized potato starch with medium particle size, ideal for savory and snack applications. It prevents settling in microwaveable instant soups, reduces coating stickiness and adds light crispiness to fried chicken, and provides medium expansion and crunchiness in hollow snacks

Pregelatinized potato starch with coarse particle size, designed for bakery and salty snack applications, particularly hollow snacks. It provides high expansion and a crunchy texture, enhancing the overall quality and eating experience of the final product

Modified pregelatinized potato starch (E1412) with good resistance to heat and shear. It corrects texture in potato croquettes, reduces coating stickiness in fried chicken, provides creamy mouthfeel in instant fillings and puddings, ensures foam stability in Chantilly cream, and enhances texture in various salty snacks.

Modified pregelatinized potato starch (E1414) with good resistance to heat, shear, and freezing. It offers stability during conservation and through freeze-thaw cycles, providing short texture and consistent quality in instant cream fillings for bakery and snacks.