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
Cold preparation (sauces, pastry creams, milk, purée)
Tomato sauce, ketchup
Microwable sauces, soups
Extruded and coated snacks
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)
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.
As above, medium texture
PREGEFLO PJ20, PJ30, PJ3025SG
As above, with short and pasty texture, resistance to baking, bland taste.
High viscosity, translucent, finde particle size.
PREGEFLO MI20A, L100G
Pulpy texture, coearse particle size, opacity.
PHARMA GRADE: see LYCATAB® PGS