Ingredients for sauces and dressings
Modified pregelatinized starches can quickly obtain a paste of necessary viscosity without heating. They increase the consumer qualities of finished products and optimize their production. Each type of starch has undergone technological testing and adapted to a wide range of applications according to customer’s needs. Starch E1450 allows you to create stable emulsions in products such as mayonnaise, non-dairy creams, and beverage emulsions.