PREGEFLO®

Pregelatinized starch

Roquette

Pregelatinized starches intended for instant cold preparation applications.

Properties

Cold viscosity, disappearing after heat treatment

Cold viscosity, stable under heat, acidity, shear, freeze/thaw cycles

Opacity or translucence depending on the starch source

Various raw material sources

Various types of chemical modifications

Various particle sizes are available


Applications

Cold preparation (sauces, pastry creams, milk, purée)

Tomato sauce, ketchup

Microwable sauces, soups

Extruded and coated snacks

Ground meat


Conformity

For all PREGEFLO® products: current food chemicals codex.

For chemically modified PREGEFLO® products:

Combined Compendium of Food additive specifications – FAO JECFA MONOGRAPHS 1–Vol. 2

US code of Federal Regulations 21 CFR § 172.892

Directive EEC 2000/63/EC (JOCE L-277 of October 30, 2000)


Grades

PREGEFLO C100, C25G

High viscosity, gummy texture, weak set back, clarity. Native.

PREGEFLO P100, P100G

High viscosity, translucence. Native.

PREGEFLO M7, WM

Medium viscosity, short texture, opacitu, a range of particle sizes. Native.

PREGEFLO M, MM

Medium viscosity, short texture, opacity, a range of particle sizes. Native.

PREGEFLO CH10, CH10G

High viscosity, clarity, excellent expansion on baking, reduced staling.

PREGEFLO C2H20, CH20G, CH30, CH40

High viscosity, clarity, low temperature and freeze-thay stability, heat, shear and acid resistance.

PREGEFLO PJ10

As above, medium texture

PREGEFLO PJ20, PJ30, PJ3025SG

As above, with short and pasty texture, resistance to baking, bland taste.

PREGEFLO PI10

High viscosity, translucent, finde particle size.

PREGEFLO MI20A, L100G

Pulpy texture, coearse particle size, opacity.



PHARMA GRADE: see LYCATAB® PGS

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