Modified starch treated with oxidizing agents to lower its viscosity and enhance its film-forming
Stands as a versatile ingredient renowned for its myriad of applications across industries.
Ingredient in formulations requiring enhanced adhesive strength, binding properties, and stability
versatile carbohydrate used widely as a thickener, stabilizer, emulsifier, and texturizer in the food industry
Food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars
Containing cornflour that is stirred with milk and heated to make an egg-free custard.
Commonly derived from corn, but it can also be produced from other sources such as wheat, potatoes or rice.
Produced by the partial hydrolysis of starch, breaking it down into shorter chains of glucose molecules
Ingredient that supports healthy livestock growth, improved digestion and enhanced feed efficiency.
Ingredient that supports healthy growth, improved digestion and enhanced livestock performance.
Mixture of the seed coat and remaining endosperm of the kernel after the extraction of the starch, gluten, and germ
Despite it’s high portion of the fiber, it can still be regarded as an energy source.
Used as a culture medium in the production of antibiotics, vitamin B-12, lysine, yeast.
Highly soluble, easily digestible, and commonly used as a sweetener and energy source.
Improves paper strength, printability, and retention while enhancing overall production efficiency.
Used as a thickener, stabilizer, and texture enhancer in a wide range of processed food products.
Starch that has been cooked and dried, allowing it to disperse and thicken in cold water without further heating
