Products

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 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 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.