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AMYLO MAIZE STARCH M-400G

CLEARAM®

Modified high amylose corn starch (E1420) with high resistance

  • High resistance on cooking temperature
  • Gelling
  • Firm film forming.
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AMYLO STARCH N-400

High amylose corn starch more resistant to digestion in the small intestine. With high gelatinization temperature et prone to retrogradation, it forms a strong gel upon cooling giving unique texture to cereals & snacks, batters and coatings.

  • High gelatinization temperature
  • High gelling capability (retrogradation), Film forming
  • Resistant starch (amylose content >51%) rich in dietary fiber which has health benefits according to EFSA Journal 2011,9(4):202
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AMYSTA™ L 123

AMYSTA™

Label-friendly pea starch that provides bulking and mouthfeel enhancement in many food applications and serves as an effective carrier for flavor formulations. Thanks to its powder flowability, it is ideal for dry blends such as soups, sauces, and powdered beverages. It offers a slightly sweet taste and versatile use in food formulations for improved texture and stability.

  • Label-friendly bulking agent
  • Cold soluble and low viscous
  • Clear solution. Very slightly sweet
  • Develops mouthfeel in solution.
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CLEARAM® CH 10 20

CLEARAM®

Modified waxy corn starch (E1422) resisant to medium, soft shear, and intermediate pH. It provides freeze/thaw stability and enhances the texture and viscosity of various sauces, soups, dairy desserts, fruit preparations, and bakery toppings, ensuring smoothness, stability, and long shelf life.

  • Suitable for temperature ≤ 100°C, soft shear and intermediate pH
  • Good freeze/thaw stability
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CLEARAM® CH 20 20

CLEARAM®

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.

  • Resistance to high temperature (120°C)
  • High shear and range of pH from 3,5 to 7,5
  • Good freeze/thaw stability
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CLEARAM® CH 30 20

CLEARAM®

Modified waxy corn starch (E1422) resistant to high temperatures, severe shear, and pH 2-8, with good freeze/thaw stability. It thickens and stabilizes soups, sauces (Bearnaise, mayonnaise, BBQ), ready meals, dairy desserts, fruit preparations, and bakery fillings, preventing syneresis and ensuring smooth texture

  • Resistance to high temperature (130°C)
  • Severe shear and range of pH from 2 to 8
  • Good freeze/thaw stability
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CLEARAM® CH 40 20

CLEARAM®

Modified waxy corn starch (E1422) high resistance to UHT, low pH, salt, and severe shear, and good freeze/thaw stability. It thickens and stabilizes canned cream and tomato soups, providing smoothness and clarity. In dairy, it enhances crème desserts, puddings, and chilled yoghurt by preventing syneresis and ensuring long shelf life.

  • High resistance to temperature (U.H.T), low pH, salt and severe shear
  • Good freeze/thaw stability
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CLEARAM® CJ 50 25

CLEARAM®

Modified waxy corn starch (E1414) with high resistance to temperature, low pH, shear, and excellent freeze/thaw stability. Ideal for dairy desserts and yoghurts (chilled, shelf-stable), it acts as a thickener and water binder, preventing syneresis and ensuring product stability.

  • High resistance to temperature, low pH and shear
  • Excellent freeze/thaw stability
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CLEARAM® CR 20 10

CLEARAM®

Modified waxy corn starch (E1442) with medium resistance to temperature, low pH, and shear, and excellent freeze/thaw stability. It enhances tomato sauces with smooth texture and shine, is ideal for frozen ready meals, fruit preparations, and provides stability in pie, tart, and fruit cake fillings

  • Medium resistance to temperature, low pH and shear
  • Excellent freeze/thaw stability
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CLEARAM® CR 30 10

CLEARAM®

Modified waxy corn starch (E1442) resistant to high temperature, high shear, and pH 2-8, and good freeze/thaw stability. It improves texture and stability in soy-based sauces, frozen ready meals, dairy desserts (crème, puddings, mousses, egg baked), fruit cake fillings, and baked goods, retaining moisture and softness

  • Resistance to high temperature and high shear, and range of pH from 2 to 8
  • Good freeze/thaw stability
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CLEARAM® CR 30 20

CLEARAM®

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

  • Resistance to high temperature and high shear, and range of pH from 2 to 8
  • Exceptional freeze/thaw stability
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CLEARAM® CR 40 15

CLEARAM®

Modified waxy corn starch (E1442) resistant to very high shear, high temperatures, and pH 2-8, with excellent freeze/thaw stability. It ensures long texture stability in dairy desserts and yoghurts, both chilled and shelf-stable, acting as a thickener and water binder to prevent syneresis and improve creaminess

  • Resistance to very high shear, temperature and range of pH from 2 to 8
  • Excellent freeze/thaw stability
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CLEARAM® LG 00 20

CLEARAM®

Modified pea starch (E1420) with low swelling temperature and good gel strength. It's ideal for instant noodles (reduces water absorption time, improves elasticity) and surimi seafood (enhances viscosity, limits syneresis).

  • Swelling at low temperature
  • Good gel strength
  • Good stability
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CLEARAM® LI 40 00

CLEARAM®

Highly crosslinked pea starch (E1412) forming a clear, appealing film resistant to high temperatures.Superior welding capability ideal for batters and coatings. It improves crispiness, extends holding time for fries and wedges, brings light crispiness to tempura, and reduces fat uptake.

  • Film forming
  • Resistant to high temperature
  • High welding capability in batter
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CLEARAM® MH 05 00

CLEARAM®

Modified corn starch (E1422) with high viscosity and medium resistance to temperatures. It provides a short and gelling texture, ideal for bakery and snack applications such as cook-up cream fillings (puddings, crème caramels), forming a gel structure and enhancing consistency and mouthfeel

  • High viscosity
  • Resistance to temperature up to 100°C
  • Short and gelling texture
  • Low stability
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