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.
N-LITE® LP modified food starch is designed as a fat mimetic for use in cold-process liquid food systems. The "LP" designation indicates its suitability for liquid/pregel applications. Notably, N-LITE® LP exhibits an oily texture, a bland flavor, and exceptional viscosity stability in liquid systems. It is particularly useful in creating zero or low-fat products while maintaining the desired organoleptic and textural properties found in high-quality, fat-rich products.
ELASTIGEL® 1000J modified food starch is tailored for confectionery applications, offering rapid gelling, ease of cooking, low hot viscosity, and the formation of an elastic gel. Its production under the TRUETRACE® Identity Preserved Program emphasizes quality assurance and non-GMO status.
FRIGEX® W modified food starch is derived from waxy maize. It is well-suited as a thickener for various food systems. Particularly suitable for aseptically canned products.
HOMECRAFT® Pulse 3101 Flour is a faba bean flour. Faba beans, also known as broad beans. The flour is obtained through mechanical milling and processing. Mechanical milling involves the use of machinery to grind or crush the beans into a fine powder. The flour is derived from the dehulled split cotyledons of faba beans. Cotyledons are the seed leaves of the plant embryo and are often rich in nutrients. It specifies that the faba beans used are sound, healthy, dry, and clean. This ensures that the starting material is of good quality. It specifies that the faba beans used are...
PENNOVO® 00 bakery enhancer is positioned as a versatile solution to enhance the texture and appearance of baked goods. It claims to increase the volume of gluten-free baked goods by up to 25%. This is significant in gluten-free products where achieving good volume can be challenging. This is particularly valuable for those seeking egg alternatives, whether due to dietary preferences or allergies. PENNOVO® 00 is described as a highly soluble enzyme-treated potato starch. This suggests that it can easily integrate into various recipes and formulations. The product comes with label claims of being non-GMO, non-allergenic, and kosher. This aligns with...
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