Maltodextrina
Maltodextrins are high performance carbohydrates obtained by partial hydrolysis of starch. Which is used in a wide variety of food and beverage applications, from confectionery to ice cream, including dry mixes of all kinds, sauces, dressings, dairy desserts and meats.
Maltodextrins are classified by their Dextrose Equivalent (DE):
| Producto | Dextrose Equivalent | Product description |
|---|---|---|
| Maltrin M040 | 4 a 7 | Add viscosity, ideal for products where required replace fat, offers no sweetness. |
| Maltrin M100 | 9 a 12 | It offers a minimum of sweetness, it is a excellent vehicle for mixtures with slight hygroscopicity, with little tendency to caramelization due to its low percentage of sugars reducing, very soluble in water at room temperature |
| Maltrin M200 | 20 a 23 | It has moderate sweetness and is easily soluble in water room temperature, offers a minimum viscosity and helps lower freezing point refrigerated products like ice creams. |
baking powder
Also known as chemical yeast, it is a leavening element that helps give more volume to the final product, it is used in bakery products, confectionery, pastry, among others.
cassava starch
Cassava starch is a thickener and stabilizer used in soups, desserts, breads, sauces and meat products. It can withstand long periods of cooking without breaking down, products made with
Cassava starch does not lose quality when frozen and reheated, because it retains its thickening capabilities throughout these processes.
Cornstarch
Corn starch is used as a thickener, especially in prepared foods, meat, bread, biscuits, desserts and creams.
Potato starch
It is widely used in the food industry, it is used as a stabilizer or thickener, in soups, sauces, jellies, liquid retention in meat, to increase sponginess in biscuits and bakery.
rice starch
Raw material used in the food sector, it is 100% gluten-free, it has good stability and creaminess, it is used in baking, confectionery, soups and sauces.
Textured, vegetable proteins, corn and rice flour
Demineralized whey is obtained by removing some of the minerals from pasteurized whey, it is used in dairy products, candies, bakery products, beverages and other food and nutritional products (including infant formula).
Milk powder
Concentrated skim milk is spray dried. Contains max. 5% or less humidity and max. 1.5% or less milk fat. Skimmed milk powder is used as an alternative to fresh milk. It can be used after dissolution in water or by direct addition of the powder to a formulation.
Skimmed milk powder is often used in reconstituted milk-based products such as: Yogurt, Ice Cream, Confectionery, Bakery, Chocolates, Baby Food and Animal Feed.
