Modified starch is selected to modify viscosity, structure, suspension or mouthfeel depending on the formulation. Final selection must consider formulation, process, regulatory requirements and supplier specifications.

Benefits and selection criteria

• Texture adjustment
• Matrix stabilisation
• Compatibility to be validated by process
• Potential for combined systems

Applications

• Sauces and preparations
• Dairy products
• Bakery
• Beverages and desserts

Specifications, grades, dosage, packaging and documents must be confirmed with our commercial team before validation.