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CLEARGUM® PG 80 05
CLEARGUM®
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.
- Gelling agent
- Medium elasticity
- Good transparency
- Very Low hot viscosity
CLEARGUM® MG 85
CLEARGUM®
Modified thin-boiling corn starch (E1420) used as a gelling agent in confectionery. It provides high transparency, very low hot viscosity, and acts as a thickener with short texture, serving as an alternative to gum arabic in hard gums.
- Gelling agent
- High transparency
- Very low hot viscosity
AMYLO STARCH N-400
High amylose corn starch more resistant to digestion in the small intestine. With high gelatinization temperature et prone to retrogradation, it forms a strong gel upon cooling giving unique texture to cereals & snacks, batters and coatings.
- High gelatinization temperature
- High gelling capability (retrogradation), Film forming
- Resistant starch (amylose content >51%) rich in dietary fiber which has health benefits according to EFSA Journal 2011,9(4):202
PEA STARCH LN30
Pea starch with medium-low thickness, very short texture, and forms an opaque gel with a low gelatinization temperature. It's inherently gluten-free and sustainable. Slowly digestible, its help to manage blood glucose.
- Medium low thickness
- Very short texture
- Form an opaque gel
- Low gelatinization T°C
- Inherently gluten-free
- Sustainable pulse
- Slowly digestible
- Blood glucose management
CLEARGUM® CK 20 20
CLEARGUM®
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.
- High resistance to temperature and shear.
MICROCEL® MC-101
MICROCEL®
Insoluble fiber used as an extrusion auxiliary, anti-caking, and compression agent. In bakery and extruded snacks, it enhances crispiness and reduces breakage. In dairy applications, particularly grated cheese, it functions as an effective anti-caking agent.
- Insoluble fiber
- Extrusion auxiliary, Anti-caking
- Compression agent.
MICROCEL® MC-101
MICROCEL®
MICROCEL® MC-101 enhances the disintegration of tablets, granules, or pellets through rapid fiber swelling in the presence of water. It can be used in the formulation of fertilizers, biostimulants, and biocontrol actives.
- Chemically inert
- Highly reproducible granulometry
- Fine particle size
MICROCEL® MC-101
MICROCEL®
MICROCEL® MC-101 is a microcrystalline cellulose allowing stabilization of actives and as an ingredient in final product formulations.
- Optimized for wet granulation
- Fine particle size