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3 Products found on Roquette in Dairy Substitutes

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CLEARAM® CH 20 20 Modified Starch banner
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CLEARAM® CH 20 20 Modified Starch
  • Ingredient Name:Modified Starch
  • Functions:Thickener
  • Labeling Claims:Non-GMO
  • Features:Improved Freeze/Thaw Stability, High Shear Resistance, Enhanced Shelf Life, Cost Effective, High Temperature Resistance, Improved Water Retention, Consistent Quality, Formulation Performance
  • Certifications & Compliance:Halal, Kosher, EFISC
CLEARAM® CH 20 20 is a cook-up modified starch derived from waxy corn (E1422) that provides thickening to fillings, dairy, weaning foods and sauces. Features High temperature, high shear resistant pH range of 3.5 to 7.5 Good freeze/thaw stability
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TABULOSE® SC-591 F Colloidal Microcrystalline Cellulose banner
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TABULOSE® SC-591 F Colloidal Microcrystalline Cellulose
  • Ingredient Name:Cellulose
  • Functions:Stabilizer, Thickener, Viscosity Modifier, Suspending Agent, Thixotrope
  • Labeling Claims:Gluten-free, Sugar-free
  • Features:Calorie Reduction, Creamy Texture, Multicompendial, High Temperature Resistance, Smooth Texture, Formulation Performance, Wide Temperature Range, Broad pH Stability, Fat Reduction, Balanced Nutrition, Low Viscosity
TABULOSE® SC-591 F is a co-processed microcrystalline cellulose (MCC) and carboxymethylcellulose sSodium (CMC) that can be used as a stabilizer, suspending agent and thickener in a variety of food and beverage applications. Benefits Gluten-free Sugar-free Calorie reduction Fat reduction Features Water dispersible Stable over wide temperature and pH ranges Smooth, creamy texture
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TABULOSE® SC 611 Colloidal Microcrystalline Cellulose banner
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TABULOSE® SC 611 Colloidal Microcrystalline Cellulose
  • Ingredient Name:Cellulose
  • Functions:Stabilizer, Thickener
  • Labeling Claims:Gluten-free, Sugar-free
  • Features:Smooth Texture, Formulation Performance
  • Certifications & Compliance:United States Pharmacopeia (USP)
TABULOSE® SC 611 is an efficient suspending agent for suspensions, emulsions and reconstituable suspensions. Features Hydrates quickly Co-processing ensures perfect stability to the three-dimensional gel formed upon hydration
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