EMULSIFORM CM 1120 is a lipophilic starch acting as an emulsifier. EMULSIFORM CM 1120 can substitute egg yolk and milk proteins either completely or partly. EMULSIFORM CM 1120 is developed for emulsified products, such as mayonnaise and dressings with high oil content. EMULSIFORM CM 1120 can be used in cold or hot processing. Mixing EMULSIFORM CM 1120 with other ingredients or oil before adding to water will prevent lumping.

X-AMYLO 100 is a texturizer that provides crispiness and prolong cripiness in batter coating with the maximum of 20% moisture content.

X-AMYLACETATE 100 is a thickener made up from potatoes. X-AMYLACETATE 100 appears in white powder with the maximum of 20% moisture content.

AMYLACETATE M170 is a modified starch with the benefit of Amylacetate. AMYLACETATE M170 is the low gelatinisation temperature and the excellent transparency of the starch solution. AMYLACETATE M170 provides elastic and chewy texture.