HYLON® V, an unmodified starch derived from high amylose corn, is a versatile ingredient with notable gelling, film-forming, and opacifying properties. Its inclusion in the TRUETRACE® Identity Preserved Program emphasizes its non-GMO status, providing an additional layer of quality assurance.
HYLON® V is an unmodified starch derived from high amylose corn, known for its specific characteristics. Its amylose content, along with gelling, film-forming, and opacifying properties, makes it suitable for a range of food applications.
HYSTAR® HM-75 is a maltitol syrup that does not crystallize. It contains at least 50% maltitol, which is a sugar alcohol known for its sweetness with a reduced caloric content compared to sugar. The non-crystallizing nature of this syrup makes it suitable for certain applications where avoiding crystal formation is desired. It is mentioned to have a caloric content of 3.0 calories per gram on a dry basis (d.b.). HYSTAR® HM-75 maltitol syrup is specifically noted for its use in baking and confectionery applications. It contributes sweetness and humectancy to these products.
NUTRAFLORA® L95-S is an effective yet gentle prebiotic that promotes digestive health by fostering the growth of beneficial bacteria in the gut. NUTRAFLORA® L95-S is an effective yet gentle prebiotic that promotes digestive health by fostering the growth of beneficial bacteria in the gut. Easy-pouring, slightly yellow syrup form. The prebiotic fiber contributes to humectancy and helps extend the shelf life of products. The prebiotic fiber contributes to humectancy and helps extend the shelf life of products.
PenPure® 55 pregelatinized native tapioca starch is characterized by its smooth texture and bland flavor. When used as a viscosifier and stabilizer in food applications, PenPure® 55 imparts clarity and smoothness.
VERSAFIBE™ dietary fiber. Facilitate the development of high-fiber foods without compromising taste and texture. Addresses the growing consumer demand for increased fiber intake. Suitable for a variety of products, including bread, tortillas, muffins, cereal, pretzels, and pasta. VERSAFIBE™ is introduced as a novel insoluble fiber with minimal impact on taste, color, or texture. It's claimed to improve texture, reduce calories, and provide processing ease. Supports positive label claims such as "good source of fiber" or "excellent source of fiber." Potential to carry a "gluten-free" label. Positions products favorably in the competitive grocery aisle landscape, potentially encouraging trial and repeat purchases.
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