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17 records found for Texture & Consistency in Food Ingredients
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PRODUCT

CLEARAM PG HV

CLEARAM PG HV®

Markets: Cereals & Snacks, Savory & Culinary, Bakery

Technologies: Starches & Thickeners

Food Ingredients Name: Potato Starch

CLEARAM® PG HV is a cook-up modified starch derived from potato (E1420) providing thickness to instant soups and sauces. In noodles, besides improving the elasticity of texture, it allows a decrease in the rehydration time of noodle & pasta applications. This product has high viscosity and low swelling temperature.

PRODUCT

NUTRALYS

NUTRALYS® F85M Pea Protein

Markets: Cereals & Snacks, Bakery, Functional Foods

Technologies: Texturizers, Plant Proteins

Food Ingredients Name: Pea Protein

NUTRALYS® F85M is a functional pea protein with medium particle size that provides emulsifying and gelling properties for various culinary applications and gluten-free baked goods.

PRODUCT

Roquette MAIZE STARCH AMYLO N-400

Markets: Convenience Foods, Other Food Applications, Cereals & Snacks

Technologies: Texturizers

Food Ingredients Name: Aylomaize Starch

MAIZE STARCH AMYLO N-400 is a high amylose maize starch, separated from the grain of maize by a wet milling process.

PRODUCT

GLUCIDEX

GLUCIDEX® 6

Markets: Bakery, Confectionery, Desserts & Fruit Preparations

Technologies: Texturizers

Food Ingredients Name: Maltodextrin

GLUCIDEX® 6 waxy corn maltodextrin is a plant-based texturizer that helps to reduce fats and calories in cakes, pastries, and custards.

PRODUCT

CLEARGUM® PG

CLEARGUM® PG 8005

Markets: Dairy, Confectionery, Desserts & Fruit Preparations

Technologies: Texturizers

Food Ingredients Name: Potato Starch

CLEARGUM® PG 80 05 is a thin boiling modified starch derived from potato (E1420) providing an alternative to gelatin in jelly beans, wine gums and; jellies. This product has gelling properties giving high elasticity, good transparency and low viscosity.

PRODUCT

Roquette Mannitol 35

Markets: Confectionery, Other Food Applications

Technologies: Sweeteners & Syrups, Stabilizers

Food Ingredients Name: D-Mannitol

Mannitol 35 is an extra fine sugar-free, low hygroscopic bulk sweeetner providing stability to confectionary products.

PRODUCT

Roquette MAIZE STARCH 5%

Markets: Bakery, Confectionery, Desserts & Fruit Preparations

Technologies: Carriers & Bulking Aids, Other Functional Additives, Texturizers

Food Ingredients Name: Maize Starch

Maize Starch 5% provides a variety of formulation and shelf-life extension benefits to food applications including cakes, pastries, custards, fillings and sauces. This gluten-free native starch helps address your texturizing needs. It also provides formulation benefits such as water retention and acting as a thickener, humectant and bulking agent.

PRODUCT

CLEARAM® CH

CLEARAM® CH 20 20

Markets: Bakery, Dairy, Savory & Culinary

Technologies: Starches & Thickeners

Food Ingredients Name: Acetate Hexanedioate, White Corn Starch

CLEARAM® CH 20 20 is a cook-up modified starch derived from waxy corn (E1422) providing formulation performance benefits such as thickening to fillings, dairy, weaning foods and sauces. This product is resistant to high temperature, high shear and range of pH from 3.5 to 7.5, while showing good freeze/thaw stability.

PRODUCT

TABULOSE

TABULOSE® SC 611

Markets: Bakery, Dairy, Desserts & Fruit Preparations

Technologies: Starches & Thickeners, Stabilizers

Food Ingredients Name: Cellulose

TABULOSE® SC 611 is an efficient suspending agent that hydrates quickly, making it an ideal product for suspensions and reconstituable suspensions. The co-processing ensures perfect stability to the three dimensional gel formed upon hydration of TABULOSE® SC 611 in order to stabilize suspensions and emulsions.

PRODUCT

NUTRALYS

NUTRALYS® T70S Pea Protein

Markets: Meat Substitutes, Functional Foods, Savory & Culinary

Technologies: Texturizers, Plant Proteins

Food Ingredients Name: Pea Protein

NUTRALYS® T70S is a textured pea protein ideal for delicious plant-based foods such as meat substitutes (meat alternatives). It exhibits very good fibrous texture, firmness and taste profile.

PRODUCT

PREGEFLO® PJ

PREGEFLO® PJ 20

Markets: Bakery, Dairy, Confectionery

Technologies: Starches & Thickeners

Food Ingredients Name: Potato Starch

PREGEFLO® PJ 20 is a pregelatinized modified starch derived from potato (E1414) providing instant short and shiny texture to fillings, custards & decor. This product has good resistance to heat and shear. It's stable to conservation.

PRODUCT

CLEARGUM® PG

CLEARGUM® PG 9020

Markets: Dairy, Confectionery, Desserts & Fruit Preparations

Technologies: Texturizers

Food Ingredients Name: Potato Starch

CLEARGUM® PG 90 20 is a thin boiling modified starch derived from potato (E1420) providing gelling, melting and stretching properties in processed and imitation cheese. This product has gelling properties giving high elasticity, good transparency and very low viscosity.

PRODUCT

PREGEFLO® PJ

PREGEFLO® PJ 30

Markets: Bakery, Dairy, Confectionery

Technologies: Starches & Thickeners

Food Ingredients Name: Potato Starch

PREGEFLO® PJ 30 is a pregelatinized modified starch derived from potato (E1414) providing instant short and shiny texture. This product has good resistance to heat and shear. It's stable to conservation and resistant to freezing.

PRODUCT

CLEARGUM® CO

CLEARGUM® CO 01

Markets: Savory & Culinary, Other Food Applications

Technologies: Emulsifiers, Other Functional Additives, Carriers & Bulking Aids

Food Ingredients Name: White Corn Starch

CLEARGUM® CO 01 is an emulsifying modified starch derived from waxy corn (E1450) allowing encapsulation of flavors, oil and vitamins sensitive to oxydation and volatility.!

PRODUCT

GLUCIDEX

GLUCIDEX® 9

Markets: Bakery, Other Food Applications, Desserts & Fruit Preparations

Technologies: Carriers & Bulking Aids, Starches & Thickeners, Other Functional Additives

Food Ingredients Name: Maltodextrin

GLUCIDEX® 9 potato maltodextrin is a plant-based carbohydrate that serves as a bulking agent and flavors drying carrier.

PRODUCT

TABULOSE

TABULOSE® SC-591 F

Markets: Savory & Culinary, Convenience Foods, Clinical Nutrition

Technologies: Starches & Thickeners, Other Functional Additives, Stabilizers

Food Ingredients Name: Cellulose

TABULOSE® SC-591 F is a co-processed Microcrystalline Cellulose (MCC) and Carboxymethylcellulose Sodium (CMC) used as a stabilizer, suspending agent and thickener. It's a water dispersible ingredient which is stable over wide temperature and pH ranges.

PRODUCT

TABULOSE

TABULOSE® SC 681

Markets: Savory & Culinary, Convenience Foods, Dairy

Technologies: Starches & Thickeners, Other Functional Additives, Stabilizers

Food Ingredients Name: Cellulose

TABULOSE® SC is a co-processed Microcrystalline Cellulose (MCC) and Carboxymethylcellulose Sodium (CMC) used as a stabilizer, suspending agent and thickener. It's a water dispersible ingredient which is stable over wide temperature and pH ranges.