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INCI

AMYLO MAIZE STARCH M-400G

CLEARAM®

Modified high amylose corn starch (E1420) with high resistance

  • High resistance on cooking temperature
  • Gelling
  • Firm film forming.
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CLEARAM® CH 20 20

CLEARAM®

Modified waxy corn starch (E1422) resistant to high temperatures, high shear, and pH 3.5-7.5, with good freeze/thaw stability. It thickens, stabilizes, and enhances texture in soups, sauces, dairy, meat, seafood, bakery, and confectionery products, preventing syneresis and improving shelf life.

  • Resistance to high temperature (120°C)
  • High shear and range of pH from 3,5 to 7,5
  • Good freeze/thaw stability
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CLEARAM® CH 30 20

CLEARAM®

Modified waxy corn starch (E1422) resistant to high temperatures, severe shear, and pH 2-8, with good freeze/thaw stability. It thickens and stabilizes soups, sauces (Bearnaise, mayonnaise, BBQ), ready meals, dairy desserts, fruit preparations, and bakery fillings, preventing syneresis and ensuring smooth texture

  • Resistance to high temperature (130°C)
  • Severe shear and range of pH from 2 to 8
  • Good freeze/thaw stability
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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
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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
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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
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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
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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
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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 and high shear, and range of pH from 2 to 8
  • Good freeze/thaw stability
  • Neutral taste and translucent
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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 range of pH from 2 to 8
  • Good freeze/thaw stability
  • Neutral taste and translucent
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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
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CLEARAM® TR 20 10

CLEARAM®

Modified tapioca starch (E1442) with medium resistance to temperature, low pH, and shear, and good freeze/thaw stability. It has a neutral taste and provides a translucent appearance. Ideal for bread and Viennese bread, it maintains crumb softness and keeps moisture

  • Medium resistance to temperature, low pH and shear
  • Good freeze/thaw stability
  • Neutral taste and translucent
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TACKIDEX® C 760

TACKIDEX®

Yellow pea dextrin

  • Highly soluble and stable (low retrogradation)
  • Low viscosity, Resistant to high temperatures
  • Yellow color
  • Bland taste
  • Film forming
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TACKIDEX® B 735

TACKIDEX®

White pea dextrin

  • Medium low solubility
  • Medium viscosity
  • Medium gelling ability (retrogradation), White color, Bland taste
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DEXTROSE MONOHYDRATE M

Dextrose Monohydrate is a dry glucose source. It provides sweetness and energy in an extensive variety of food applications.

  • sweetener, energy source, bulking agent
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