Products

Emden® ET 50 is a modified food starch. It has excellent gelling and texturizing properties making it a highly suitable gelatin alternative for confectionery applications.

Emflo 991 is a modified potato starch. It is a viscosifying starch that is suitable for cheese, and plant based cheese alternative applications. It gives high viscous and clear solutions with a shor texture and thickens in process.

A pea starch derivative used as a binding and gelling agent with good texturing and stabilizing properties for the manufacture of confectionery products, e. g. Wine and fruit gums as well as liquorice and cheese analog products.

Pregelatinized, stabilized waxy potato starch.

Pea Starch Premium is a native pea starch. Its high amylose content provide good gelling properties as well as it acts as a binding and thickening agent.

Empure® ES 300 is pea starch. It is a low viscous cook up starch with excellent gelling properties can act as a texturizer.

Emox C 70 S is a modified potato starch. It is a gelling starch that builds a hard texture for shredding and also has good melting properties. This starch is suitable for a variety of applictions including cheese and plant based cheese alternatives .

Emes EOA 30 is a modified pea starch. It acts as a gelling starch that builds hard texture. It has good melting properties manking is suitable for plant based cheese alternative and confectionary applications.

Potato Starch is a universal binder and thickener for many applications in the food industry, e.g. Sauces and soups, canned vegetables, convenience food, meat products, potato products, snacks, ready flours. For dry soups and other powdery food products preferentially Potato Starch Superior with a maximal moisture of 8.0 % or 6.0 % is used to improve the shelf life and flowability. For various bakery and confectionery applications Potato Starch Powder can be applied as a dusting powder with good free flowing and anti-caking properties.

A pea starch derivative used as a binding and gelling agent with good texturing, stabilizing and chewy properties for the manufacture of confectionery products, e. g. Wine-, fruit gums as well as liquorice products and vegan gums without use of gelatine.

Empro® E 86 HV is a high viscous pea protein isolate with excellent emulsifying properties. Empro® E 86 HV is extracted from the yellow pea, a natural, non allergen and non GMO material. It shows a balanced amino acid profile which support e.g. Products for weight control as well as sports foods.

Emwaxy Jel 500 is a modified, pregelatinized potato starch. It can provide Good binding and structure building, is freeze thaw stable and allows for good stretch for plant based cheese.

Thin boiling potato starch, used as binding and gelling agent for the manufacture of gums, jellies liquorice or cheese analog products.

Empro E 86 is a pea protein isolate. This protein has a min 84% protein concentration making it highly suitable for a wide rande of protein fortification applications.