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Functional Advantages Using Modified Starches

Texture Improvement Or Adjustment In Sauces- Mayonnaise

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Application:

  • Mayonnaise

Type:

  • PREGEFLO CH 20 (INS 1422)
  • CLEARGUM CO 03 (INS 1450)

Properties:

  • Water binding capacity, thickening and stabilization.
  • They provide pulpy, smooth texture and a good sheen.
  • CLEARGUM CO 03 acts as an emulsifier to replace the Egg-Yolk, PREGEFLO CH 20 prevents synersis and good stability to sheer and acid conditions.

Encapsulation Of Flavours Extracts Of Herbal/Spices & Oils

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Application:

Tea, Coffee, Beverages

Type:

CLEARGUM CO 03 (INS 1450)

Properties:

  • Stable emulsions for beverages
  • Good dispersibility
  • High solubility
  • Low viscosity

Melting Resistance In Ice Cream/Frozen Desserts

Melting%20Resistance%20In%20Ice%20Cream%2FFrozen%20Desserts

Application:

Ice-Cream, Frozen Desserts

Type:

CLEARGUM CR 08 20 (INS 1442)

Properties:

  • Water binding capacity, thickening and stabilization at relatively higher temperature (pasteurization and sterilization).
  • Texture development, provide bulk to the low-fat ice creams/frozen desserts.
  • Gel formation capacity of modified starch will damp the adverse effect of temperature variation on texture during storage.

Starch For Gelatin Replacement For Gums & Jellies

Starch%20for%20Gelatin%20Replacement%20for%20Gums%20%26%20Jellies

Application:

Hard Gums, Soft Gums, Jellies, Wine-Gums, Gummy Bear etc.

Type:

CLEARGUM MB 45, MB 70; CLEARGUM WB 70, CLEARGUM LG7015 (INS 1420), High anylose starches, molding starches

Properties:

  • Excellent ingredients for vegetarian jellies
  • Texture similar to gelatin based jellies can be obtained
  • Hard gum in combination of gum Arabic is possible
  • Starving time can be reduced to increase the productivity
  • Easy to disperse and cook.

To,Roquette India Private Limited

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