Product catalog

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

Modified potato starch (E1420) with high viscosity and low swelling temperature. Ideal for sauces, soups, instant noodles, brownies, and salty snacks, it provides quick thickening, improved elasticity, and better texture. In meat and seafood, it ensures freeze-thaw stability and prevents syneresis.

Low crosslinked potato starch (E1412) with medium resistance to temperature, low pH, and shear. High viscosity and short texture suitable for dairy desserts (crème desserts, puddings) and batters/coatings (potato croquettes, mashed potatoes).

Highly crosslinked potato starch (E1412) known for its film-forming properties and high-temperature resistance. Ideal for batters and coatings on French fries and potato wedges, it enhances crispiness, provides a clear coating, and extends the holding time of fried foods.

Modified potato starch (E1414) with high resistance to temperature, low pH, and shear. It offers excellent freeze/thaw stability and is used in meat, seafood, and savory products to improve juiciness, avoid syneresis, enhance binding, and provide rich texture.

Modified tapioca starch (E1442) with medium resistance to temperature, low pH, and shear, and good freeze/thaw stability. It has a neutral taste and provides a translucent appearance. Ideal for bread and Viennese bread, it maintains crumb softness and keeps moisture

Modified tapioca starch (E1442) with a neutral taste, resistant to high temperature, high shear, and pH 2-8, and good freeze/thaw stability. Ideal for hot process tomato-based sauces, fruit cake fillings (translucent binder, baking stability), and baked goods (cakes, cookies, mochi) to maintain moisture and softness

Modified tapioca starch (E1442) resistant to very high shear, high temperatures, and pH 2-8. It offers good freeze/thaw stability, neutral taste, and translucence. Ideal for chilled yoghurt, it acts as a thickener, prevents syneresis, ensures long-term texture stability, and improves creaminess

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.