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.
- 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.