- Dairy products
- Fruits and flavors
- Meat and fish products
- Sauces, dressings and soups
- Specialized nutrition
- Nutrition and health
- Taste and texture
Polyglucose for encapsulation. Cyclodextrins are used for confectionery applications, flavours and drinks, and protects from oxidation and hydrolysis.
CLEARAM© cook-up modified starches are thermal resistant starches and binders for batters, milk, chocolate, desserts and salads dressings.
A manioc starch which add texture in nutrition products, also used as fat substitute and texturizer in clinical nutrition.
Dextrose anhydrous is a natural sugar. This glucose is used as a sweetener for chocolate powder drink, a texturizer, a bulking agent and an energy source.
Dextrose monohydrate is a natural sugar. This glucose is used as a sweetener and texturizer in cereal products (biscuits, cereal bars and bread), confectionery and drinks.
CLEARGUM® CO starch is produced from waxy maize. This modified starch is an emulsifying agent and is also used for stabilisation
Glucono delta lactone is a cyclic ester of gluconic acid used in cheese, meat-based products and cooking products.
A very large range of glucose and glucose-fructose syrups for various applications.
NUTRALYS® W hydrolysed wheat gluten is used for protein enrichment in cereal products, milk products and prepared foods. NUTRALYS® W is obtained by enzymatic hydrolysis.
A native maize starch used for its gelling or thickening properties in many sectors of food applications