Range of modified cook-up starches, which provide viscosity resistant to process conditions and/or stable in preservation modes
Used to provide texture in a wide range of confectionery applications, making possible to reduce or eliminate the stoving time
Product being developed as an easy-to-use solubilising aid for pharmaceutical formulations, including injectable ones
Monomer of the starch chain, this natural sugar has long been used as a sweetener and texturizer.
Hydrolysis of starch polymers results in soluble glucose syrups of increasing sweetness, increased osmolarity and reduced viscosity; spray drying is later required to guarantee the stability of such hydrolysis products.
Cyclic ester of D-gluconic acid, acts as an acidifying agent that enables progressive acidification
Range of superdisintegrants for different formulation needs
Cyclic polyglucoses consisting of 7 glucose units obtained enzymatically from starch, and can be used for molecular encapsulation to improve the stability and solubility of ingredients, and to mask undesirable flavours and odours.
Cyclic polyglucoses consisting of 7 glucose units obtained enzymatically from starch, and can be used for molecular encapsulation to improve the stability and solubility of ingredients, and to mask undesirable flavours and odours.
Maltitol syrup with properties of taste and sweetness ideal for the preparation of sugar-free syrups, lozenges or jellies; they are guaranteed not to induce caries.
Consisting of both gelatinised and non-gelatinised starch, they offer a high dilution capacity combined with good disintegration properties.
Natural pregelatinized maize starch specially developed as a binder for wet granulation. It is dispersible in cold water and ready for use.
Modified starch specifically developed for the aqueous film coating for immediate release, solid oral dosage forms.
Obtained industrially by hydrogenation of fructose, it's main uses in the food industry are in chewing gums, chewy sweets and tablets
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.
Used for non-cariogenic, non-acidogenic and sugar-free formulations, both in nutrition and pharma industries.
It's obtained by hydrogenation of glucose syrup fractions, and can be used as substitutes for sucrose and meet organoleptic and dietetic requirements
Extracted from the dry yellow pea, with a process that ensures a 85 to 90% protein obtention, with a high level of functionality
Ideal gluten (no visco-elastic properties, and soluble) for significant protein enrichment, without disturbing the rheology of cereal products, milk products or prepared foods.
Soluble dietary fiber for nutritional benefits, including calorie, fat and sugar reduction, and digestive health.
Obtained industrially by hydrogenation of fructose, it's main uses in the food industry are in chewing gums, chewy sweets and tablets
Pregelatinized starches intended for instant cold preparation applications.
Bulk sweetener produced from naturally-occurring compounds in wheat and maize, which intensifies flavour and improves nutritional value, all without major change in recipes or manufacturing processes.
Xylitol is used for its sweetening power and its cooling effect in many confectionery applications: chewing gum, hard-boiled candies, jellies, etc.