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On this page you learn more about us. Together with its partners, Aminola makes the world more sustainable. At first, we passionately develop and produce plant-based ingredients. Obviously, we want our products to be reliable and, sustainable and of a high quality. Therefore, we aim to improve food safety. Also, we want this planet to be a clean place to live, not only for us, but also for future generations. This has been Aminola’s mission right from the start and this is something we are still committed to every day.

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Aminola B.V. Faba bean starch is a protein-rich starch with excellent binding properties thanks to its high amylose content. Faba bean starch is made by dry grinding shelled and thoroughly cleaned faba beans, after which the protein-rich part is mechanically separated from the starch-rich part. The result is a creamy- to yellow colored flour with the characteristic flavor and aroma of faba beans.

Aminola B.V. Faba bean starch

Aminola B.V. Native pea starch is a carbohydrate product that is rich in native starch and protein (14% typical value). The product is also rich in amylose, which promotes its gel-forming properties. Pea starch is produced by the mechanical dry separation of the part rich in starch. The product is then grinded into a yellowish granulate, flour or fine powder, which exhibits the characteristic aroma and flavor of peas. Pea starch is also available in pellet form.

Aminola B.V. Native pea starch

Aminola B.V. Quinoa flakes are a healthy source of gluten-free carbohydrates, and rich in protein (11% typical value). The quinoa is first cleaned, mechanically scarified, washed, disinfected, dried, pre-cooked, selected and graded. The white quinoa is then pressed. This creates flat, cream-colored flakes, with the characteristic flavor and aroma of quinoa.

Aminola B.V. Quinoa flakes

Aminola B.V. Quinoa flour is a healthy source of gluten-free carbohydrates, and rich in protein (11% typical value). The quinoa is first cleaned, mechanically scarified, washed, disinfected, dried, pre-cooked, selected and graded. The white quinoa is then grinded into a cream-colored fine powder, with the characteristic flavor and aroma of quinoa.

Aminola B.V. Quinoa flour

Aminola B.V. Corn flour is a source of energy and has good binding properties. This valuable source of carbohydrates is widely available. Corn flour can be made with whole corn or after removing the germ. The product is then grinded into a yellow granulate, flour or fine powder, which exhibits the characteristic aroma and flavor of corn. This product is also available in pregelatinized form, which is easier to dissolve and digest.

Aminola B.V. Corn flour

Aminola B.V. Tapioca (Cassava) starch is a carbohydrate product that is very rich in native starch. It also has excellent binding properties. Tapioca (Cassava) starch is extracted from the roots of the cassava plant. The roots are first cleaned, grinded, then air-dried. The starch is then washed from the material, and dried again. The result is a fine white powder with a characteristic flavor and aroma. Tapioca (Cassava) starch can be modified in many ways to influence its properties.

Aminola B.V. Tapioca (Cassava) starch

Aminola B.V. Wheat flour is a carbohydrate product, rich in starch and with excellent binding properties. Wheat flour is produced by cleaning, dehulling and grinding wheat. The product is available as a white flour or fine powder, with the characteristic flavor and aroma of wheat. This product is also available in pregelatinized form, which is easier to dissolve and digest.

Aminola B.V. Wheat flour

Aminola B.V. Oat Meal is a carbohydrate product with an excellent digestibility. It is produced from cleaned, sorted and dehulled oats. The oats are steamed and rolled to obtained the desired mass density. After which it is grinded to meet the desired granulometry (&lt;800 μm).

Aminola B.V. Oat Meal

Aminola B.V. Faba bean flour contains a high proportion of proteins and carbohydrates, making it an excellent source of amino acids and energy. It is being produced by dry grinding shelled and cleaned faba beans. The result is a creamy- to yellow colored flour with the characteristic flavor and aroma of faba beans.

Aminola B.V. Faba bean flour

Aminola B.V.

On this page you learn more about us. Together with its partners, Aminola makes the world more sustainable. At first, we passionately develop and produce plant-based ingredients. Obviously, we want ou

Aminola - Plant-based - Food Safety - Sustainable - Reliable

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Aminola B.V. Corn flour is a source of energy and has good binding properties. This valuable source of carbohydrates is widely available. Corn flour can be made with whole corn or after removing the g

Aminola - Corn flour - Whole Food Ingredient - Non-GMO - Granules

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	Value	Units	Test Method / Conditions
Moisture	8.0 - 14.0	%
Protein	8.1	%
Starch	65.0	%
Fat	2.7	%
Carbohydrates	67.0	%
Ash	1.2	%

Process	Dry
Organic	No
Gluten-free	No
Grain-free	No
Non-GMO	Yes

Aminola B.V. Corn flour

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