Product catalog

Thin-boiling waxy corn starch used as a gelling agent in confectionery. It offers high thickness, medium elasticity, low hot viscosity, and high transparency, enhancing texture, clarity, and shelf life in hard gums and chewy sweets

Modified thin-boiling waxy corn starch (E1440) with high resistance to temperature and shear. It acts as a fat mimetic in flavored milk, providing a creamy mouthfeel, bland taste, and ensuring clear and stable solutions.

Emulsifying waxy corn starch (E1450) for encapsulating sensitive compounds with low hygroscopicity. It offers emulsification for cold process fat-based sauces (Bearnaise, Hollandaise, mayonnaise, dressings) and encapsulates flavors, vitamins, colors, and PUFAs, providing fine, stable emulsions and strong emulsifying power.

Emulsifying waxy corn starch (E1450) for encapsulating sensitive compounds with low hygroscopicity. It offers strong emulsification for cold process fat-based sauces (Bearnaise, Hollandaise, mayonnaise, dressings) and provides stable emulsions for spray-dried flavors, vitamins, colors, and PUFA.

Emulsifying waxy corn starch (E1450) for encapsulating flavors, oils, and vitamins. It features low viscosity for high solid content before drying, produces stable emulsions, and offers good dispersibility, high solubility, and strong emulsifying power for spray-dried products

Modified thin-boiling pea starch (E1420) with high gel strength, medium elasticity, and low hot viscosity. It's used in processed cheese for casein substitution, in soft gums for quick setting, and in tempura for increased volume and crispiness.

Thin-boiling corn starch with very high gel strength, elasticity, medium hot viscosity, and good transparency. It's used as a gelling agent in soft gums like starch jellies, wine gums, and jelly beans, enhancing texture.

Thin-boiling corn starch used as a gelling agent in processed cheeses and confectionery. It offers high gel strength, elasticity, low hot viscosity, and good transparency, ideal for pizza cheese, sandwich slices, hard gums, and soft gums.

Thin-boiling corn starch used as a gelling agent in confectionery. It offers medium gel strength, elasticity, very low hot viscosity, and good transparency, ideal for enhancing texture in hard and soft gums.

Modified thin-boiling corn starch (E1420) used as a gelling agent in confectionery. It provides high transparency, very low hot viscosity, and acts as a thickener with short texture, serving as an alternative to gum arabic in hard gums.

Modified thin-boiling potato starch (E1420) used as a gelling agent in processed cheeses. It offers medium elasticity, good transparency, and very low hot viscosity, making it ideal for casein substitution in pizza cheese and sandwich slices.

Modified thin-boiling potato starch (E1420) with medium elasticity, good transparency, and very low hot viscosity. It's used in processed cheese croque slices for casein substitution and high melting, and as a thickener in hard gums.

Thin-boiling wheat starch used as a gelling agent in confectionery and processed cheeses. It offers high gel strength, elasticity, very low hot viscosity, and good transparency, serving as a gelatin and casein substitute.