| Alimentamyl 2002 | Südstärke | Alimentamyl 2002 is a chemically modified starch which is acid-stable, thermally stable, and resistant to shear forces. It has good freezing/thawing properties and is used in preserves, sauces, soups, mayonnaise, ketchup, dairy products, fruit binding age...Vea Mas Alimentamyl 2002 is a chemically modified starch which is acid-stable, thermally stable, and resistant to shear forces. It has good freezing/thawing properties and is used in preserves, sauces, soups, mayonnaise, ketchup, dairy products, fruit binding agents, and frozen foods. Vea Menos | |
| Alimentamyl AC 2310 | Südstärke | Alimentamyl AC 2310 is a chemically modified starch which is acid-stable, thermally stable, and resistant to shear forces. It has good freezing/thawing properties and is used in preserves, sauces, soups, mayonnaise, ketchup, dairy products, fruit binding ...Vea Mas Alimentamyl AC 2310 is a chemically modified starch which is acid-stable, thermally stable, and resistant to shear forces. It has good freezing/thawing properties and is used in preserves, sauces, soups, mayonnaise, ketchup, dairy products, fruit binding agents, and frozen foods. Vea Menos | |
| ULTRA-SPERSE® A | Ingredion | ULTRA-SPERSE® A is an all-natural high performance cold water swelling starch derived from waxy corn. It is a white to off-white powder and has excellent dispersibility characteristics and delivers high viscosity to a wide variety of food products such as...Vea Mas ULTRA-SPERSE® A is an all-natural high performance cold water swelling starch derived from waxy corn. It is a white to off-white powder and has excellent dispersibility characteristics and delivers high viscosity to a wide variety of food products such as instant sauces, gravies, soups, and dry mixes. Vea Menos |
