Shear, acidity and thermal resistance
Resistance to the freeze/thaw cycle
Stability over product lifetime (limiting syneresis)
Reduced gel temperature
Sauces, soups, milk products, fruit preparations, pie fillings, meat products, fish, vegetables
Tempuras and clear-coatings
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)
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.