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NATIVE STARCHES
| PRODUCT |
PROPERTIES |
| Maize Starch |
Heavy bodied paste, short texture, sets to opaque gel |
| WAXILYS® 200 |
Waxy maize. High viscosity, long texture |
| Pea Starch |
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| Potato Starch |
Low gel temperature, high viscosity, medium texture |
| Wheat Starch |
Medium viscosity, heavy bodied, short texture |
MODIFIED STARCHES
| PRODUCT |
PROPERTIES |
| CLEARAM® x linked/stabilised |
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| CH 10, 20, 30, and 40 |
High viscosity, short texture, clarity, gloss, no setting |
| PG HV |
Begins to swell @58-60C, freeze-thaw stability |
| MH 10 and 20 |
Med viscosity, short texture, opacity, low temperature stability, resistance to heat, shear & acid |
| PREGEFLO® pregelatinised |
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| C100 |
High viscosity, gummy texture |
| CH10 |
High viscosity, clarity, excellent expansion on baking. |
| CH20, 30, & 40 |
High viscosity, clarity, low temperature and freeze thaw stability, heat, shear, and acid resistance |
| CLEARGUM® thin boiling |
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| MB45, 55, 70, 75 & 80 |
A range of low viscosities, set back gels, opacity |
go back to Starches |
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