CLEARAM®

Modified cook-up starches

Roquette

Range of modified cook-up starches, which provide viscosity resistant to process conditions and/or stable in preservation modes

Properties

Shear, acidity and thermal resistance

Resistance to the freeze/thaw cycle

Stability over product lifetime (limiting syneresis)

Reduced gel temperature


Applications

Sauces, soups, milk products, fruit preparations, pie fillings, meat products, fish, vegetables

Adhesive batters

Tempuras and clear-coatings


Functionalities

Thickener

Texturing agent

Binder

Adhesion

Crispness


Conformity

Current Food chemicals codex

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

US code of Federal Regulations 21 CFR § 172.892

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


Types

CLEARAM CH 10 20, CH 15 05, CH 20 20, CH 20 25, CH 30 20, CH 40 20, CH 20 20 6%

High viscosity, short texture, clarity, no setting, bland taste, low temperature and freezing-thaw stability, extended shelf life, resistance to heat, shear and acid.

CLEARAM CR 08 20, 10 10, 20 10, 30 10, 30 20

High viscosity, short texture, clarity, gloss, creaminess, no setting.

CLEARAM CI 20 00

Resistencia al calor, cizallamiento y condiciones acidas

CLEARAM LI 40 00

Resistance to heat.

CLEARAM PGHV, PG8%, WG 00 05

Begins to swell at low temperature.

CLEARAM PR 05 10

Very good freeze-thaw stability, short texture, begins to swell at low temperature.

CLEARAM MH 05 00

High viscosity, short texture, sets to a gel.

CLEARAM TR 08 20 Exp

Smoothness, short texture, no setting, clarity, low temperature of swelling and freeze-thaw stability.

Amylo maize Starch M 400 G

High amylose based product with a lower gelatinization temperature than that of amylo-maize N-400, sets quicly to a firm opaque gel.

CLEARAM PJ 30

Texturizer, neutral taste, resists to high temperature and high shear.

CLEARAM PI 10

Texturizer, short texture, high viscosity.

CLEARAM CJ 5025

Very resistant to temperature and shearing.



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