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NEOSORB® PF - SORBITOL PYROGEN FREE
NEOSORB®
Pyrogen-free sorbitol for injectables
- High physico-chemical and microbial purity and pyrogen-free
SODIUM GLUCONATE CRYSTAL PHARMA
Sodium organic salt,
- Physiological compatible electrolyte as API
- Buffering agent as Excipeint
KLEPTOSE® CRYSMEB - BETA CYCLODEXTRIN
KLEPTOSE®
KLEPTOSE® Crysmeb ,Methyl beta-cyclodextrin parenteral grade material that is used as encapsulating agents in Rx injectables. It allows active substance stabilization improvement against light and oxidation as well as enhancement of solubilization of active pharmaceutical ingredients.
KLEPTOSE® Crysmeb ,Methyl beta-cyclodextrin is a white or almost white powder. The KLEPTOSE® Crysmeb molecule is a torus shaped ring with a polar hydrophilic outside and an apolar hydrophobic cavity.
- Encapsulating agents in Rx injectables
- Stabilization improvement of APIs (Active Pharmaceutical Ingredient) against light and oxidation Enhancement of solubilization of APIs KLEPTOSE® Crysmeb ,Methyl beta-cyclodextrin is a white or almost white powder
- The KLEPTOSE® Crysmeb molecule is a torus shaped ring with a polar hydrophilic outside and an apolar hydrophobic cavity
PEARLITOL® 200 INH
PEARLITOL®
PEARLITOL® 200 INH is a mannitol with outstanding particle size distribution (PSD) and particle
morphology making it an appropriate carrier for DPI (dry powder inhalers).
- Narrow particle size distribution
- Suitable particle size as inhalation carrier
- Enhances drug formulation stability
- Reduced chemical interactions with APIs due to very low reducing sugar
- Non-hygroscopic and remains stable in varying humidity conditions, preventing caking and powder aggregation
- Excellent choice for moisture-sensitive and hygroscopic formulations
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® 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® 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