Recherche
Résultats pour “”
Filtrer
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
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® 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
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
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
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
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
CLEARAM® TR 40 10
CLEARAM®
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
- Resistance to very high shear, temperature and pH from 2 to 8
- Good freeze/thaw stability
- Neutral taste and translucent
CLEARAM® TR 30 10
CLEARAM®
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
- Resistance to high temperature, shear and pH from 2 to 8
- Good freeze/thaw stability
- Neutral taste and translucent
CLEARGUM® CO A1
CLEARGUM®
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
- Emulsifying functionality
- Low viscosity enabling high solid content before drying
- Encapsulation of flavors, oil and vitamins
CLEARGUM® CO 01
CLEARGUM®
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 functionality
- High viscosity
- Low hygroscopicity
- Encapsulating of sensitive compounds
STARCH FC 20
AMYSTA™
Label-friendly waxy corn starch resistant to high temperatures (120°C), medium shear, and pH 3.5-7.5. Ideal for tomato ketchup, dips, yogurt, and various soups and sauces, it offers binding, thickening, stability in acid conditions, freeze-thaw stability, and improved texture
- Resistance to high temperature (120°C)
- Medium shear and pH from 3.5 to 7.5
CLEARGUM® CO 03
CLEARGUM®
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 functionality
- Medium viscosity
- Encapsulating of flavors, oil and vitamins
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
- Very slightly sweet
- Develops mouthfeel in solution
GLUCONO DELTA LACTONE SG
Coarse, mild acidulant designed to provide progressive and gentle acidification. Its coarse particle size allows for controlled hydrolysis and acid release, making it suitable for applications such as cheeses, minced meats, and salad dressings. This controlled acidification enhances product texture, color, and shelf life in various cheese and meat products
- Progressive and gentle acidulant for cheese, minced meat and salad dressing
- Coarse grained powder