NATIVE STARCHES

Roquette

In addition to their nutritive value as carbohydrates, starches contribute significantly to the viscosity, texture and body of the food products in which they are used.

Compliance

European Pharmacopoeia

USP / NF**

Japanese Pharmacopoeia

** Except for potato starch


Types

MAIZE STARCH, MAIZE STARCH 5%

Heavy bodied paste, short texture, sets back to an opaque gel on cooling slight cereal taste.

EXTRA WHITE STARCH

Maize starch processed from white maize grain

MOULDING STARCH

Maize starch with added oil to improve confectionery moulding

WAXY MAIZE STARCH N 200

High viscosity, long texture, very weak set back, creamy consistency, good clarity, good low temperature stability, bland taste.

WAXY MAIZE N 2050

A blend of waxy maize starch and maize starch

AMYLO-MAIZE STARCH N 400

Deveolpment of viscosity at high temperature, very short texture, sets back quickly to a very firm and opaque gel.

POTATO STARCH, POTATO STARCH 6%, 8%, 12%

Low gelatinization temperature, high viscosity, medium texture, sets back to a translucent gel, bland taste.

STARCH M 516

Potato starch with added food grade emulsifier, delayed gelatinization, good dispersion in hoy liquids.

WHEAT STARCH, WHEAT STARCH 5%

Medium viscosity, heavy bodies, short texture, sets back to an opaque gel, ceral taste.

PEA STARCH N 735

High amylose content, short texture, fast setting to a strong gel or coating, bland taste.

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