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Beauté by Roquette® ST 730
Beauté by Roquette® ST 730 Hydroxypropyl Starch is the perfect alternative to synthetic film-formers providing water resistance and immediate tightening effect.
- Comes from pea starch, an attractive sustainable resource
- Shows must-have water resistance and long-lasting properties for makeup formulations
- Demonstrates immediate tensing effect, erasing fine lines and wrinkles
Beauté by Roquette® ST 305
Beauté by Roquette® ST 305 Amylopectin is sustainably sourced from non-GMO waxy corn
starch, making it an environmentally friendly choice for cosmetic formulations.
Its advanced patent-pending porous structure,
obtained through enzymatic hydrolysis, that brings unique sensory benefits and compaction properties
across various cosmetic applications, including makeup, skin care, toiletries, hair care, and fragrances.
- Alternative to synthetic and mineral powders
- Compressibility, resistance to fall and surface hardness
- Mattifying, Blurr effect and Softness on skin
Beauté by Roquette® ST 325
Beauté by Roquette® ST 325 Hydroxypropyl Starch Phosphate is a biodegradable cold-process texturizer and stabilizer, derived from non-GMO waxy maize. This Hydroxypropyl Starch Phosphate delivers versatile viscosity, stability, and suspensive properties for innovative gel and emulsion textures, elevating sensorial experiences in all cosmetic applications.
- Instantly disperses and thickens in cold-process formulations
- Enhances texture and viscosity
- Delivers excellent stability and suspensive properties
ANHYDROUS DEXTROSE C
Anhydrous dextrose.
- Medium grained powder
- Bulk sweetener in confectionnary and chocolate fillings
TABULOSE® SC-611
TABULOSE®
Enhances thickening, smoothness, mouthfeel, shelf-life, binding, flowability, and viscosity, while aiding ingredient reduction and replacement. It serves as a stabilizer in plant-based milks, improves mouthfeel in dairy and chocolate beverages, and thickens bakery custard fillings.
- Thickening
- Smoothness
- Mouthfeel enhancer
- Shelf-life extension
- Ingredient reduction and replacement
- Binding
- Flowability and viscosity
- Process resistance
TABULOSE® SC-611 G
TABULOSE®
Enhances thickening, smoothness, mouthfeel, shelf-life, binding, flowability, and viscosity, while aiding ingredient reduction and replacement. It serves as a stabilizer in plant-based milks, improves mouthfeel in dairy and chocolate beverages, and thickens bakery custard fillings.
- Thickening
- Smoothness
- Mouthfeel enhancer
- Shelf-life extension
- Ingredient reduction and replacement
- Binding
- Flowability and viscosity
- Process resistance
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® 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.
TABULOSE® SC-591 F NG
TABULOSE®
Enhances thickening, smoothness, mouthfeel, shelf-life, binding, flowability, and viscosity, while aiding ingredient reduction and replacement. It serves as a stabilizer in plant-based milks, improves mouthfeel in dairy and chocolate beverages, and thickens bakery custard fillings.
- Thickening. Smoothness. Mouthfeel enhancer. Shelf-life extension. Ingredient reduction and replacement. Binding. Flowability and viscosity. Process resistance
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® 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® 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® 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