HI-MAIZE® resistant starch. Derived from a conventionally bred variety of high-amylose cornved from a conventionally bred variety of high-amylose corn. Glycemic management — Helps reduce short-term blood sugar levels and lower the insulin response of foods. Energy management — Balances energy levels in the hours following a meal. FDA-authorized qualified health claim: May reduce the risk of type 2 diabetes, based on limited scientific evidenceAppearance and Taste: White in appearance Neutral in taste Small particle size Low water-holding capacityFunctional and Processing Advantages: Doesn't affect handling during processing Products have an appealing texture without being grainy or gummy Improved yield in...
HOMECRAFT Pulse 5101 is a type of flour derived from lentils. The flour is obtained from the mechanically milled and processed portion of the dehulled split lentil cotyledons, specifically from red lentils. The flour is derived from sound, healthy, dry, and clean red lentils, emphasizing the use of quality raw materials. The flour undergoes mechanical milling and processing. This implies that the manufacturer uses mechanical methods to grind and process the lentils into flour.
HOMECRAFT® Pulse CT 2 201 Flour is a type of flour derived from lentils. The flour is obtained from the mechanically milled and processed portion of the dehulled split lentil cotyledons, indicating a focus on the interior part of the lentil. The flour is derived from sound, healthy, dry, and clean lentils, emphasizing the use of quality raw materials. The flour undergoes proprietary physical treatment, although the specific details of this treatment are not provided. This treatment is likely part of the manufacturer's unique process to achieve specific characteristics. The proprietary physical treatment is mentioned to provide a cleaner flavor...
HOMECRAFT® Pulse CT 4201 Flour is a type of flour derived from chickpeas. It is obtained from the mechanically milled and processed portion of the dehulled split chickpea cotyledons. The flour is derived from sound, healthy, dry, and clean chickpeas, indicating a focus on quality raw materials. The flour undergoes proprietary physical treatment. This treatment is not specified but is likely a part of the manufacturer's unique process to achieve specific characteristics. The proprietary physical treatment is mentioned to provide a cleaner flavor profile. This suggests that the processing method is designed to reduce undesirable flavors and enhance the overall...
PenCling® 320 is a modified starch derived from potatoes. Modification typically involves physical, chemical, or enzymatic treatments to alter the properties of the starch. These characteristics suggest that PenCling® 320 has strong thickening properties, can retain moisture effectively, and is capable of binding ingredients together. The starch is noted for providing moisture control, which can be crucial in certain food applications to maintain the desired texture and shelf life. PenCling® 320 is mentioned as contributing to the stability of Asian noodles and baked goods. This suggests its role in enhancing the texture and overall quality of these food products. Noted...
PenPure® 10 is a type of starch derived directly from potatoes without undergoing significant modification. Extremely high viscosity, which indicates its ability to form thick solutions or gels when mixed with water. The starch is noted for having a high water-holding capacity, suggesting its ability to retain moisture. This characteristic implies that the starch has strong binding properties, which can be beneficial in various applications where binding or thickening is desired. Mentioned as bland in taste, suggesting that the starch is relatively neutral, making it suitable for a wide range of applications without contributing a distinct flavor.
If you don't see what you need , or require completion of specific forms , please click the link below to submit a document request to our experts.
Submit A Document Request