Modified tapioca starch designed to support texture, structure and consistency
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It is an emulsifying and stabilizing starch (E1450) with reduced viscosity, designed to provide excellent emulsion stability. It is particularly suitable for the preparation of oil-in-water emulsions and various...
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It is an oxidized and stabilized pregelatinized starch (E1451) with excellent film-forming properties, making it particularly suitable for confectionery, sweets, coatings, and other applications requiring smooth and stable film...
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GOS is a prebiotic oligosaccharide that supports the growth of beneficial intestinal bacteria. It offers good solubility and stability, making it suitable for functional and nutrition-focused formulations.
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Isomaltulose is a slowly and steadily digestible disaccharide that provides sustained energy with a lower glycemic response than sucrose. It offers a clean sweetness and excellent stability in food...
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Tagatose is a low-calorie monosaccharide with a sugar-like taste and low glycemic impact. It provides excellent sweetness and can help reduce overall sugar and calorie content in food and...
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It is an oxidized, depolymerized potato starch (E1404) designed to provide low-viscosity solutions, making it ideal as a carrier in dry and ready-to-eat soups, powdered products, and sauces.
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It is an acid-, shear- and heat-stable modified starch (E1412) that provides excellent binding and thickening properties. It is suitable for use in sauces, soups, mayonnaise, dressings, ketchup, canned...
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It is an acid-, shear- and heat-stable modified starch (E1414) that provides excellent binding and thickening properties for versatile applications in the food industry. With excellent freeze-thaw stability, it...
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It is a modified starch (E1420) with a lower gelatinization temperature than native starch, providing a clear and stable solution after boiling with reduced tendency toward retrogradation. It functions...