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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.
Categories
- Ingredients
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