Products

Amylex N, Low-Hydrate is Amylex produces low-viscosity solutions and is especially suitable as a carrier for soups and instant stock powders. In the case of Amylex, low-hydrate, additional effect as a moisture stabilizer.

Special Starch 6543 is this is bake-stable and gives the dough of snacks the necessary texture; has high shear stability in extruders and is therefore especially suitable for snack foods.

Alimentamyl 2002 is acid-stable, resistant to shear forces, viscosity-stable when cooked and baked (thermally stable), e.g. for sauces, soups, mayonnaises, dressings, ketchup, tinned instant meals, fruit binding agents, dairy products.

Eskugel GP 3 is these are shear-, heat- and acid-stable and produce transparent to opaque thickeners for cold puddings, desserts, sauces, instant soups, snacks etc.; not freeze-/thaw-stable.

Alimentamyl AC 2310is acid-stable, resistant to shear forces, thermally stable (sterilisable), good freezing/thawing properties; for preserves, sauces, soups, freezable mayonnaises, ketchup, dairy products, fruit binding agents, frozen foods etc.

Potato Starch Superior (Low Moisture) is Native potato starch with reduced water content, thus absorption of moisture. Release agent and moisture stabilizer in dry mixtures (e.g. baking powder, dry vegetables or fruit preparations, mixed spices),thickened instant soups.

Amylex N is Amylex produces low-viscosity solutions and is especially suitable as a carrier for soups and instant stock powders. In the case of Amylex, low-hydrate, additional effect as amoisture stabilizer.

Special Starch 6039 is this is a shear-, acid- and heat-stable, less freeze/thaw-stable thickener and stabilizer, suitable for example as a fruit juice binder (e.g. apple pulp), for pastry fillings suitable for baking, crispbread.

Aero-Myl is Voluminous starch product with a low bulk density and a high specific surface, adsorbents (greases, oils, emulsifiers, flavorings, liquid spices), moisture stabilizer, improvement in flowability, volume expander for pre-packed products, produces low viscosity solutions.

Special Starch 6007 is Pre-gelatinised starch, medium-viscosity thickeners for sauces, soups, snacks, baby food, children's food, dietary food, oven-ready flours, potato dumpling and ready-made dumpling mixes.

Special Starch 6646 is produce short transparent solutions, with good acid-, freezing-/ thawing, baking and cooking stability, can be used for example for ketchup, salad dressings, dips, mayonnaises, sauces, pudding creams suitable for baking, cake fillings, transparent fruit fillings, creams.

Special Starch 6315 is Medium-viscosity thickeners, e.g. for children's food.

Special Starch 6490 is these are acid-, shear- and temperature-stable and produce a smooth structure after stirring and homogenisation processes combined with vegetable hydrocolloids for ketchup, emulsified seasoning sauces, cold coulis for mayonnaises and salad creams, fruit juice binders, instant soups and sauces.

Special Starch 6345 is produce short transparent solutions, with good acid-, freezing-/ thawing, baking and cooking stability, can be used for example for ketchup, salad dressings, dips, mayonnaises, sauces, pudding creams suitable for baking, cake fillings, transparent fruit fillings, creams.

Special Starch 6523 is these are shear-, heat- and acid-stable, but not freeze-/thaw-stable and produces transparent to opaque thickeners for cold puddings, desserts, sauces, instant soups, snacks etc.

Eskugel GP AC 7 is produce short transparent solutions, with good acid-, freezing-/ thawing, baking and cooking stability, can be used for example for ketchup, salad dressings, dips, mayonnaises, sauces, pudding creams suitable for baking, cake fillings, transparent fruit fillings, creams.

Baking Starch is Free-flowing potato starch as a release agent, e.g. when molding bread and bread rolls.

Potato Starch Superior is produces a high-viscosity solution, e.g. for baby food, wafers, soups, sauces, cake mixes, filter aids.

Alimentamyl 2002 HEF is Special grade, suitable for yeast filtration.