Products

Interstarch Maltose Syrup IM-55 is a natural substance, main component of whichis disaccharide maltose. IM-55 is produced from corn starch bydecomposition of the polysaccharide by acidic and/or enzymatichydrolysis method using different enzymes which let to achieve theappropriate carbohydrate content. The syrup is put to purificationby activated carbon and ion-exchange processes and afterwards is getting concentrated. The maltose syrup has a high sweetnessand doesn't contain artificial or synthetic substances as well asfood additives. In the production process it's not used a geneticallymodified raw material and the final product is of permanentguaranteed quality.

Interstarch Allstarch Vital Wheat Gluten is a natural protein made of wheat. Wheat gluten as a complex protein fraction is water insoluble and consists of low-molecular gliadines and high-molecular glutenines. The viscoelastic properties of gluten is built by these hydrated gluten fractions.

Interstarch Glucose-fructose Syrup GFS-30 is a natural sweetener, produced fromcorn by successive enzymatic dilution and saccharification ofstarch to a high glucose syrup. After the part of the glucose hasbeen conversed to a fructose, the syrup is put to purification byion-exchange processes, disinfected on bactericidal filters with the dimension of pores 0,45 um. and concentrated. GFS-30 contains glucose, fructose, disaccharide- maltose. The syrup doesn't content artificial and synthetic substances as well as food additives. In the production process it's not used a genetically modified raw materialand the final product is of permanent guaranteed quality.

Interstarch Allstarch 1550 GF is a native starch obtained by physical extraction from wheat. Available gliadin in the native starch was destroyed during the production process. This product can be declared as “gluten free” according to EU directive 41/2009 and “Codex Alimentarius”.

Interstarch Allstarch Highgel T11 GF is a modified wheat starch developed for the application in the food industry.

Interstarch Glucose Syrup IG-42 is produced from com starch by decomposition of the polysaccharide by enzymatic hydrolysis method using different enzymes, which let achieve the appropriate carbohydrate content. The syrup is put to purification by activated carbon and ion-exchange processes and afterwards is getting concentrated. IG-42 has low viscosity and color in comparison with the syrup got by the acidic modified and doesn‘t contain artificial or synthetic substances as well as food additives. In the production process it's not used a genetically modified raw material and the final products of permanent guaranteed quality.

Interstarch Glucose-fructose Syrup GFS-10 is a natural sweetener, produced from corn by successive enzymatic dilution and saccharification of starch to a high glucose syrup. After the part of the glucose been conversed to a fructose, the syrup is put to purification by activated carbon and ion-exchange processes, disinfected on bactericidal filters with the dimension of pores 0,45 um. and afterwards concentrated. GFS-10 contains glucose, fructose, disaccharide-maltose and high sugars. The syrup doesn't contain artificial or synthetic substances as well as food additives. In the production process it's not used a genetically modified raw material and the final product is of permanent guaranteed quality.

Interstarch Allstarch Highstab PAX 110GF is a modified wheat starch developed for the application in the food industry. AllStarch Highstab PAX 110 GF is gluten free, phosphate cross-linked wheat starch esterified with acetic acid. AllStarch Highstab PAX 110 GF shows an increased thickening capacity and increased stability regarding to chemical and mechanical stress.

Interstarch Allstarch 1550 is a native starch obtained by physical extraction from wheat is won.

Interstarch Glucose-fructose Syrup GFS-42 is a natural sweetener, produced fromcorn by successive enzymatic dilution and saccharification ofstarch to high glucose syrup. After the part of the glucose hasbeen conversed to fructose, the syrup is put to purification byion-exchange processes, disinfected on bactericidal filters withthe dimension of pores 0,45 um. and concentrated. Taking into consideration the content of GFS, it is practically identical tosaccharose by its physical chemical and organoleptic propertiesand furthermore doesn't content artificial and synthetic substancesas well as food additives. In the production process it's not useda genetically modified raw material and the final product is ofpermanent guaranteed quality.

Interstarch Native Corn Starch is a natural substance, carbohydrate polymer which consists of two structurally different fractions of amilose and amilopectin with the general formula (CHO)n. The technological process of starch production consists of the following steps: steeping of corn grains for segregation of extractive substances; grain refinement and extraction of a corn germ, which goes for the oil production; fine grinding of grain with getting a grain mush, which is washed and then a corn fiber is separated. The corn fiber is used for the food stuff production. Afterwards a corn gluten and a starch milk are separated. The starch milk is centrifugally dewatered and then dried. Final product, the native corn starch, is produced according to the State Standard Technical Terms 3976-2000 "The dry corn starch. Technical Terms.".

Interstarch WN1 is a native starch obtained by physical extraction from wheat.

Interstarch Allstarch Highstab A 140 is a modified wheat starch developed for the application in the food industry.