N-DULGE® SA1 is designed to impart a rich and creamy texture to food products. It contributes to a quick and smooth meltaway experience. Provides a texture that is slightly set and cuttable. The product is described as having a texture reminiscent of crème brulee and similar custard products. This suggests a luxurious and dessert-like quality. TRUETRACE® Identity Preserved Program, indicating traceability and non-genetically modified (GM) status.
NATIONAL FRIGEX® HV is derived from tapioca, which is a root vegetable. Tapioca starch is commonly used as a thickening agent in various food applications. The modified starch is noted for its stability under low-temperature storage conditions. This stability is crucial for maintaining the quality and functionality of the starch in products that are stored or transported in cold environments. The product is produced under Ingredion Incorporated’s TRUETRACE® Identity Preserved Program for non-GM products. This certification indicates that the starch is sourced from non-genetically modified ingredients, aligning with the preferences of consumers who seek non-GM products.
NOVATION ENDURA® 0100 is characterized by exceptional performance in applications subjected to high heat and high shear processing. Provides excellent stability during freeze/thaw cycles. Aligns with consumer expectations for a simple and transparent label declaration. Aligns with consumer expectations for a simple and transparent label declaration.
PenBind® 1225 modified potato starch is a specialty starch known for its favorable gelling and texturizing properties. It finds application in the production of reduced-casein cheese analogues, contributing to the texture of the final product. Additionally, its low viscosity and bland taste make it versatile for use in various food formulations.
THERMFLO® modified food starch is derived from waxy maize. It is an extremely versatile product that is especially applicable in high and low pH food systems where exceptional tolerance to heat and shear is required .
THERMFLO® is derived from waxy maize, a type of corn with high amylopectin content. The source can impact the functional properties of the starch. Described as an extremely versatile product, indicating that it has a broad range of applications and functionalities in food formulations. Particularly applicable in both high and low pH food systems. This versatility suggests that the starch can function effectively across a spectrum of acidity levels. THERMFLO® is noted for its exceptional tolerance to heat and shear. This is important in food processing where ingredients may be subjected to high temperatures and mechanical forces. The product is...
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