Firmalis offers a wide range of modified starches from potatoes. We also have a complementary choice of clean label starches. Usable in hot or cold applications, starches have thickening and/or gelling properties which improves the texture of your products. Some starches help stabilizing emulsions.
LYCKEBY® modified potato starches ranges have been sorted according to their use, their storage conditions, the manufacturing process and the solubility. - Pre-gelatinized starches (cold swelling): thicken and build-up viscosity in sauces, condiments, or soups. - cook-up starches: thicken a sauce in ready meals or form gel in a cream mix in dairy desserts or pastries. - Starch improving the stability of an emulsion in a mayonnaise or vinaigrette. - Gelling starches for processed cheese, analogue cheeses and margarines
LYCKEBY CAREFUL® range is a clean label starch selection (potato, waxy maize and barley) which brings textures mostly with thickening properties but also gelling. Overall, these starches are resistant to preservation, to freezing / thaw process and are neutral in taste. Some bring a shiny and smooth texture while others bring a more "authentic" appearance close to homemade food. This range offers unique starches with UHT and shear stability, which is an advantage comparatively to other clean label starches on the market..
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