Modified Corn Starch
- Also known as:
- Modified starch
Family of starches treated to withstand demanding process conditions such as heat, acidity, and freeze-thaw cycles. They provide viscosity, stability, and texture in sauces, soups, and ready-to-eat products. The type of modification is selected according to the process and the target shelf life.
Functions
Typical applications
- Sauces and soups
- Frozen products
- Desserts and fillings
- Dressings
Product lines
Industries
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See the full line: Rheology modifiers →Agar Agar
Agar
Hydrocolloid obtained from marine algae that forms firm gels that remain stable at relatively high temperatures. It is a non-animal alternative to gelatin in confectionery and pastry, and it is also used as a culture medium in laboratories. Dosage is adjusted to the desired texture and in accordance with applicable regulations.
Carboxymethyl Cellulose
Cellulose Gum
Water-soluble cellulose derivative, used as a thickener, stabilizer and moisture-retention agent in food formulations. It helps control ice crystal formation and stabilize proteins in acidic beverages. It is also used as a thickener and emulsion stabilizer in cosmetics, household care, pharmaceuticals, veterinary, nutraceuticals and industrial applications, in different viscosity grades.
Carrageenan
Carrageenan
Hydrocolloid obtained from red seaweed, used to gel, thicken, and stabilize aqueous and dairy systems. Its different types deliver everything from firm gels to creamy textures, with a marked affinity for milk proteins. Type selection depends on the application and the customer's process.
Citrus Pectin
Pectin
Hydrocolloid extracted from citrus peels, a classic reference for gelling and building texture in confectionery and fruit preserves. Depending on the type, it gels in the presence of sugar and acid or with calcium, allowing it to be adapted to products with different solids content. It is used in accordance with applicable food additive regulations.