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BAKA-SNAK®Product |
National Starch Food Innovation | BAKA-SNAK is a pregelatinized, modified food starch based on waxy maize and was developed specially for baked or fried puffed snacks. |
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BATTER BIND S®Product |
National Starch Food Innovation | BATTER BIND S is a modified food starch derived from corn. It is used in batters to provide good adhesion of the coating to meat, poultry or seafood products. |
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CAPSUL®Product |
National Starch Food Innovation | CAPSUL is a modified food starch derived from waxy maize especially suited for the encapsulation of flavors, clouds, vitamins and spices. It is an excellent replacement for expensive gums and proteins commonly used for these applications. |
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CAPSUL® TAProduct |
National Starch Food Innovation | CAPSUL TA is a food starch specifically designed for the encapsulation of active ingredients such as volatile flavour oils, neutral oils, vitamins and herbal extracts. Its low viscosity at high solids, strong oil retention properties and above all consistency allow for very significant improvements in process efficiency and product quality over traditional encapsulation systems. |
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CLEARJEL®Product |
National Starch Food Innovation | CLEARJEL is a modified waxy maize food starch with application in canned foods, bakery products and specialty items. |
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COLFLO® 67Product |
National Starch Food Innovation | COLFLO 67 is a modified food starch derived from waxy maize. It is characterized by very good freeze/thaw stability and resistance to low- temperature storage conditions which make it particularly suited for application to frozen foods. |
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CRISP COAT® UCProduct |
National Starch Food Innovation | CRISPCOAT UC is a starch-based crisping agent designed to impart a range of textural properties to battered and fried food products, particularly french fries. CRISPCOAT UC is a specialty blend of high amylose corn starch and tapioca dextrin. |
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CRISP FILM®Product |
National Starch Food Innovation | CRISP FILM is a modified high amylose corn starch which provides improved structure and texture to extruded food products. CRISP FILM exhibits good film-forming characteristics and acts as a protective barrier when used as a coating for fried foods. |
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CRISPIOCA®Product |
National Starch Food Innovation | CRISPIOCA is a pregelatinized, modified food starch based on tapioca suitable for use in fried or baked puffed snacks and other varieties of snack items. |
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CRYSTAL GUM™Product |
National Starch Food Innovation | CRYSTAL GUM is a specialty tapioca dextrin with good clarity and bland flavor. This product exhibits good film-forming characteristics with resistance to cracking and chipping. |
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CRYSTAL TEX™ 627MProduct |
National Starch Food Innovation | CRYSTAL TEX 627M is a specialty high sta-bility dextrin refined from tapioca starch. |
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CRYSTAL TEX™ 648Product |
National Starch Food Innovation | CRYSTAL TEX 648 develops weak gels upon cooling and can be used in all kinds of food systems as a structurizing agent to control texture, mouthfeel and meltdown properties. It has excellent film-forming properties. |
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DRY-FLO®Product |
National Starch Food Innovation | DRY-FLO is a specially processed modified food starch used as a dusting and lubricating agent in a variety of food and pharmaceutical products. This product is uniquely characterized by hydrophobicity, an unusual resistance to wetting in aqueous media. |
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ELASTIGEL™ 1000JProduct |
National Starch Food Innovation | ELASTIGELTM 1000J is a new modified food starch designed specifically for confectionery applications where rapid gelling is required. It is recommended for use in food systems that require easy cooking along with the properties of low hot viscosity and an elastic gel. |
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ELASTITEX™ 1Product |
National Starch Food Innovation | ELASTITEX is a unique modified food starch designed to replace a portion of wheat flour in instant noodles to improve the eating quality of the noodle. |
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ELASTITEX™ 2Product |
National Starch Food Innovation | ELASTITEX is a unique modified food starch designed to replace a portion of wheat flour in instant noodles to improve the eating quality of the noodle. |
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FIRM-TEX®Product |
National Starch Food Innovation | Provides a smooth, very creamy texture, is easy to cook out, designed to work in low heat shear/processes. A good choice for batch processing or stove top preparation. Has excellent cold storage stability. |
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FLOJEL® 60Product |
National Starch Food Innovation | FLOJEL 60 and FLOJEL 65 are specially prepared thin boiling food starches refined from corn. They are recommended for use in food systems that require the properties of low hot viscosity and gelling from a starch. FLOJEL 60 is slightly higher in gel strength and hot viscosity than FLOJEL 65. |
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FLOJEL® 65Product |
National Starch Food Innovation | FLOJEL 60 and FLOJEL 65 are specially prepared thin boiling food starches refined from corn. They are recommended for use in food systems that require the properties of low hot viscosity and gelling from a starch. FLOJEL 60 is slightly higher in gel strength and hot viscosity than FLOJEL 65. |
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FRIGEX®-WProduct |
National Starch Food Innovation | FRIGEX-W is a modified food starch derived from waxy maize. It is a very versatile starch that is well-suited as a thickener for many food systems including aseptically canned products and frozen foods. |
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