NOVATION PRIMA® 340 functional native starch appears to be a versatile ingredient offering a combination of functional benefits and marketable advantages for manufacturers seeking to enhance the quality, texture, and appeal of their food products. If you have specific questions or need the latest informationNOVATION PRIMA® 350 Functional Native Starch. It's application are Refrigerated dressings Dips and spreads Sauces, glazes, and marinades Fruit preparations Cream and fruit pie fillings Fresh pasta fillings Frozen and refrigerated prepared meals Instant dairy dessertsThe provided information suggests that NOVATION PRIMA® 340 functional native starch is designed to enhance the quality and characteristics of various...
PENNOVO® MD-5 is a potato maltodextrin with a low dextrose equivalent (DE) value, indicating a lower level of conversion from starch to sugars. Additionally, it is noted for its exceptionally bland flavor. Maltodextrins, in general, are commonly used as food additives to improve the texture and mouthfeel of various products. The low DE and bland flavor of PENNOVO® MD-5 make it suitable for applications where a neutral taste profile and specific textural properties are desired without introducing significant sweetness.
PRE-HYDRATED® Pectin 1694 is a high methoxy pectin that is standardized for viscosity rather than gelling properties. As such, PRE-HYDRATED® Pectin 1694 is the ideal candidate for viscosifying fruit juice and other fruit-based beverages. PRE-HYDRATED® Pectin 1694 provides an excellent mouthfeel with the taste consumers expect from fruit juices. PRE-HYDRATED® Pectin 1694 is typically used at .1% to .2% in most fruit juices.
PRE-HYDRATED® TICALOSE® CMC 2500 is a medium viscosity CMC derived from cellulose. Soluble in both cold and hot water, providing versatility in applications. Stable over a broad pH range of 4.0-10.0, allowing for flexibility in formulation. Controls texture and ice crystal growth in frozen dairy products. The agglomerated product undergoes a carefully controlled manufacturing process. Virtually dust-free for enhanced handling in various plant conditions.
PURITY GUM® 2000 is described as an emulsion stabilizing starch, and it is derived from waxy maize. Waxy maize, known for its high amylopectin content, can impact the functional properties of the starch. The product is recommended as a replacement for gum arabic in flavor emulsions. Gum arabic is a natural gum. In addition to flavor emulsions, PURITY GUM® 2000 is suggested as a stabilizer for other food emulsions. The product is available under Ingredion Incorporated’s TRUETRACE® Identity Preserved Program for non-GM products.
Q-NATURALE® 100V is a natural emulsifier derived from Quillaja trees. It is particularly recommended as a substitute for gum Arabic in flavor emulsions. Q-NATURALE® is valued for its ease of use, requiring very low usage levels, high oil loading capacity, fine emulsion particle size, and stability, even in alcoholic beverages.
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