Search
the marketplace
through 230,000 Chemicals and Raw Ingredients
through 8,000+ Supplier owned storefronts
Knowde Software Solutions
Formulations
Food & Nutrition
Food & Nutrition Formulations
Cosmetics & Personal Care
Industries
Agriculture & Feed
Agriculture & Feed
View All
Adhesives & Sealants
Automotive & Transportation
Building & Construction
Consumer Goods
Electrical & Electronics
Food & Nutrition
Healthcare & Pharma
HI&I Care
Industrial
Paints & Coatings
Personal Care
Printing & Packaging
Sustainability
Cosmetic Ingredients
Sustainable Cosmetic Ingredients
Food Ingredients
Plastics & Packaging
Cleaning Ingredients
CASE Ingredients
Products
Agrochemicals
Agrochemicals
View All
Animal Feed & Nutrition
Base Chemicals & Intermediates
CASE
Cleaning Ingredients
Composite Materials
Cosmetic Ingredients
Elastomers
Fluids & Lubricants
Food Ingredients
Industrial Additives & Materials
Pharmaceuticals & Nutraceuticals
Pigments & Colorants
Plastics
Ready-to-Use Products
Adhesives & Sealants
Cosmetic Ingredients
Food Ingredients
CASE
Plastics
Pharmaceuticals & Nutraceuticals
Knowde Software Solutions
Browse
Sample
Chat
Request
Search
Products
Roquette
Matching Product
Technologies
(2)
Show All 2 Categories
Food Ingredients
Pharmaceuticals & Nutraceuticals
Food Ingredients
Pharmaceuticals & Nutraceuticals
Markets
Labeling Claims
Certifications & Compliance
Physical Form
All Filters
4 Products
found on Roquette
Most Viewed
SDS
With SDS
TDS
With TDS
NUTRALYS® F85M Pea Protein Isolate
Ingredient Name:
Pea Protein Isolate
Ingredient Origin:
Plant Origin, Non-Animal Origin, Natural Origin
Labeling Claims:
Gluten-free, Kosher, Natural, Organic, Naturally Derived, Vegan, Plant-Based, Sustainable, Non-GMO, Halal
Protein Content::
83.0 - 83.0 %
Physical Form:
Powder, Solid
NUTRALYS® F85M Pea Protein Isolate is a functional pea protein that provides emulsifying and gelling properties for culinary applications and gluten-free baked goods. Benefits Gluten-free Naturally derived Non-GMO Plant-based Vegan Features Medium particle size Excellent digestive tolerance
Roquette MAIZE STARCH AMYLO N-400 Native
Ingredient Name:
Amylomaize Starch
Functions:
Gelling Agent, Texturizing Agent
Labeling Claims:
Clean Label
Physical Form:
Powder, Solid
Features:
Film Forming, Improved Crispiness, Formulation Performance, Enhanced Crunchiness
End Uses:
Food Coatings, Breakfast Cereals, Food Batters, Clear Coatings (Food), Snacks
MAIZE STARCH AMYLO N-400 is a high amylose maize starch. It is used to help formulate textures for cereals, salty snacks and savory batters and coatings. Benefits Enhances sensory experience Adds crispiness and crunchiness Provides gelling formulation benefit Features Separated from the grain of maize by a wet milling process Neutral white to slightly yellow odorless powder
CLEARGUM® PG 8005 Modified Starch
Ingredient Name:
Potato Starch
Labeling Claims:
Halal, Kosher
Physical Form:
Solid, Powder
Features:
Promotes Chewiness, Low Viscosity, High Elasticity, Plant-Based Alternative, Formulation Performance, Good Transparency
End Uses:
Confectionery Products, Dairy Products, Jellies, Cheese, Wine Gums
CLEARGUM® PG 80 05 is a modified starch that can be used as a gelling agent in jelly beans, wine gums and jellies. Benefits Plant-based alternative to gelatin Promotes chewiness Enhances formulation performance EFISC, Halal and Kosher certified Features Derived from potato (E1420) Thin boiling Good transparency High elasticity Low viscosity
CLEARGUM® PG 9020 Modified Starch
Ingredient Name:
Potato Starch
Labeling Claims:
Halal, Kosher
Physical Form:
Solid, Powder
Features:
Promotes Chewiness, Low Viscosity, High Elasticity, Good Gelling Properties, Plant-Based Alternative, Formulation Performance, Good Transparency
End Uses:
Confectionery Products, Dairy Products, Jellies, Cheese, Wine Gums
CLEARGUM® PG 9020 Modified Starch is a gelling agent for processed and imitation cheese and other food applications. Benefits Provides gelling, melting and stretching properties Features Thin boiling modified starch Derived from potato (E1420) in cheese High elasticity Good transparency Very low viscosity