Recherche

Modified pregelatinized waxy corn starch (E1422) with medium shear resistance, and temperatures up to 110°C. It offers good freeze/thaw stability and prevents settling in sauces, soups, batters, and cake mixes, stabilizes emulsions, and enhances texture and viscosity in various applications

Modified pregelatinized waxy corn starch (E1422) with low shear resistance, and temperatures up to 100°C. It offers good freeze/thaw stability, stabilizes fat emulsions in Bearnaise and Hollandaise sauces, and reduces coating hardness in coated snacks, providing a lighter and crispier texture.

Modified pregelatinized waxy corn starch (E1422) ideal for cold process fat-based sauces, dressings, mayonnaise, and fruit cake fillings. It acts as an instant thickener with high resistance to shear, low pH, temperatures up to 110°C, and good freeze/thaw stability, preventing syneresis and ensuring product consistency

Modified pregelatinized potato starch(E1414) that serves with excellent resistance to heat, shear, and freezing. It provides short texture and stability in baking and freeze-thaw cycles for cream fillings, improves texture and conservation in bread, and enhances binding, juiciness, and reduces cooking losses in minced meat

Thin-boiling corn starch with very high gel strength, elasticity, low 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.

Modified pregelatinized waxy corn starch (E1442) with excellent shear resistance, suitable for low pH and temperatures up to 120°C. It offers good freeze/thaw stability, keeps moisture, and maintains softness in cakes, soft cookies, and mochi for long shelf-life products

Modified pregelatinized waxy corn starch (E1442) with excellent shear resistance, suitable for low pH and temperatures up to 120°C. It offers good freeze/thaw stability, stabilizes fat emulsions, enhances viscosity, and prevents syneresis in low-fat Bechamel, mayonnaise, and dressings

Modified pregelatinized waxy corn starch (E1422) with excellent shear resistance, suitable for low pH, and temperatures up to 120°C. It offers good freeze/thaw stability, stabilizes fat emulsions in low-fat Bechamel, and enhances viscosity in mayonnaise and dressings

Thin-boiling corn starch used as a gelling agent in processed cheeses and confectionery. It offers high gel strength, elasticity, low hot viscosity, and good transparency, ideal for pizza cheese, sandwich slices, hard gums, and soft gums.

Thin-boiling wheat starch used as a gelling agent in confectionery and processed cheeses. It offers high gel strength, elasticity, very low hot viscosity, and good transparency, serving as a gelatin and casein substitute.

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

Thin-boiling corn starch used as a gelling agent in confectionery. It offers medium gel strength, elasticity, very low hot viscosity, and good transparency, ideal for enhancing texture in hard and soft gums.

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.

Modified thin-boiling potato starch (E1420) with medium elasticity, good transparency, and very low hot viscosity. It's used in processed cheese croque slices for casein substitution and high melting, and as a thickener in hard gums.

Modified thin-boiling potato starch (E1420) used as a gelling agent in processed cheeses. It offers medium elasticity, good transparency, and very low hot viscosity, making it ideal for casein substitution in pizza cheese and sandwich slices.