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DEXTROSE ANHYDROUS C
Anhydrous dextrose.
- Medium grained powder
- Bulk sweetener in confectionnary and chocolate fillings
TABULOSE® SC-591 F NG
TABULOSE®
Ideal grade for applications requiring medium viscosity and a creamy texture, while ensuring stability, like creams, sauces and ice creams. Enhances thickening, smoothness, mouthfeel, shelf-life, binding, flowability, and viscosity.
- Stabilizer
- Thickening
- Shelf-life extension
- Flowability and viscosity
- Process resistance
- Mouthfeel enhancer
TABULOSE® SC-611 NG
TABULOSE®
Designed for applications where viscosity plays an important role. It delivers both stability and a richer, creamier mouthfeel, making it well suited for ice cream, creams, and sauces.
- Texture and stability balance
- Creamier mouthfeel
- Medium viscosity profile
- Structure support in frozen and creamy systems
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
CLEARAM® PJ 30
CLEARAM®
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.
- High resistance to temperature, low pH (~3) and shear
- Excellent freeze/thaw stability.
CLEARAM® PI 10 00
CLEARAM®
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).
- High viscosity and short texture
- Medium resistance to temperature (100°C max), low pH and shear.
CLEARAM® PI 70 00
CLEARAM®
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.
- Film forming
- Resistant to high temperature
- High crispiness capability in batter
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
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
CLEARAM® PG HV
CLEARAM®
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.
- High viscosity
- Low swelling temperature (60°C)
- Intermediate pH (~5,5), soft shear
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
AMYLO MAIZE STARCH M-400G
CLEARAM®
Modified high amylose corn starch (E1420) with high resistance
- High resistance on cooking temperature
- Gelling
- Firm film forming.
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
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
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