Products

Emden KVH 1840 is a modified potato starch. It is a viscosifying starch with low gelatinization temp, soft texture and good freeze/thaw stability.

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.

Empure® KS 200 8% is a functional native/clean label potato starch. It has a Lower viscosity and short and pasty structure.

Empure® K JEL 100 is a functional native/clean label pregelatinized potato starch.Empure® K JEL 100 is a medium viscosity starch that has high stability.

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 200 is a functional native/clean label pea starch. Empure ES 200 is a cook up starch that proivdes a short and pasty texture and can be used as binding and thickening agent.

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.

Emwaxy HV 500 is a modified waxy potato starch. This is a cook up starch that provides a clear, shiny texture with good freeze thaw and process stability. It has the potential to be a replacement for modified waxy corn and tapioca.

Emflo KV 20 is a modified potato starch. This product has excellent temperature and shear stability and is a good binding and coating agent.

Empure® KS 100 is a functional native/clean label potato starch. This starch has a high viscosity suitable for pasteurization, high pasting temperature and short and creamy structure.

Empure® K JEL 200 is a functional native/clean label pregelatinized potato starch. This starch has high viscosity, high shear stability, and short texture and can be applied as binding and thickening agent in many food products.

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.

Empure® E JEL 100 is a functional native/clean label pregelatinized pea starch. It has a rich source of amylose which allows it to provide good thickening, gelling, pulpy texture in a wide variety of applications

Emes EE is a modified potato starch. It provides high viscous, clear and stable solutions. It can act as a binding and thickening agent making it suitable for soup and sauce applications.

Emwaxy® Jel 100 is a functional native/clean label pregelatinized waxy potato starch. It has good tackiness, excellent homogeneous expansion and can act as binding and thickening agent Emwaxy Spray 200 Modified Potato Starch Spray Dried Starch.

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

Emjel E70 is a pregelatinized potato starch, applied as a universal binding and thickening agent in sauces, dry soups and snacks.

Tapioca 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 and ready flours.

Emflo KVA 20 is a modified potato starch. It can be applied as binding, coating and texturing agent and it gives a low viscous solution with a short structure.

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.

Emwaxy® 100 is a functional native/clean label waxy potato starch.It is a cook up starch that provides excellent texture and expansion for a variety of snack and meat applications.

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.

Emflake 3885 is a full process potato flake. It is light yellow to yellowish in color and is the coarsest flake in our portfolio.

Emflake 3824 is a full process potato flake. It is whitish to light yellow in color and provide a coarse bulk density

Emflake 3869 is a full process potato flake. It is light yellow to white in color and has a coarse bulk density

Cold swelling, light yellow to slightly gray potato flakes by the roller drying process, unseasoned and unsalted.

Empro E86 F30 is a pea protein isolate. It was developed to have a finer particle size compared to the standard E86 and has improved flavor and mouthfeel making it suitable for beverage and other protein enrichment applications.

Emflake 3862 is a full process potato flake. It is whitish to light yellowish in color and has a medium coarse bulk density

Empro E86 F30 is a pea protein isloate. This protein has a lower/ reduced sodium content compared to the standard Empro E86.

Emflake 3899 is a full process potato flake. It is light yellow to white in color and medium coarse bulk density suitable for snack applications.

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.

Cold swelling, light yellow to slightly gray potato flakes made by the roller drying process, unseasoned and unsalted.