Products

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. Rice germ is full of healthy nutrients and a source of plant-based proteins (22% on dry basis) and essential fats (24% on dry basis). Rice germ also contains various natural vitamins and minerals, such as high concentrations of vitamin B, vitamin E, magnesium and manganese. The rice germs are first separated from the rice, then stabilized by heating. After grinding, a light-yellow fine powder is left with the characteristic aroma and flavor of rice.

Aminola B.V. Wheat starch is a high-quality carbohydrate product that is very rich in native starch. It has good binding properties. Wheat starch is produced by cleaning, dehulling and grinding wheat. The starch is then separated using a wet production process. The starch slurry that is formed is dried and grinded into a fine powder with a neutral flavor and aroma.

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 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. 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. Native potato starch is a carbohydrate product that is rich in native starch, and has good water-binding properties. Potato starch for human consumption is extracted from whole potatoes specifically grown for the purpose. Potato starch for animal consumption is obtained from water used to rinse potatoes for human consumption. The starch is extracted, then washed, purified and dried. The end product is a white fine powder with a characteristic aroma and flavor.

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 (<800 μm).

Aminola B.V. Guar gum powder is a valuable carbohydrate product with excellent binding properties. Guar gum is a side stream product of the processing of dried guar seeds. It is located around the germ of these seeds. The guar seeds are roasted during production, after which the gum is mechanically separated and grinded into a powder. The roasting and grinding determines the product’s specific properties, reduces anti-nutrional factors, and improves digestibility and flavor. The end product is an odorless fine powder (available in various grades of fineness) with an off-white color and characteristic flavor.

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. Native potato meal is Potato flour is an energy-rich carbohydrate product with excellent expansion and extrusion properties. The product is subject to no or minimum heat treatment, so much of the starch remains in its natural form. Potato flour is derived from various potato side streams, such as steamed and peeled chips that have been rejected, often simply due to their shape, or from the cutting residues of cooled potato products. The residues are dried and then grinded into a gray to slightly yellowish flour, with the characteristic flavor and aroma of potato.

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. Rice starch is a carbohydrate product that is very rich in native starch. The product has excellent gel-forming properties, making it highly resistant to pH and temperature fluctuations. Rice starch is extracted from clean, polished broken rice. It is then further refined and grinded into a fine white powder, with the characteristic flavor and aroma of rice.

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. 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.