Enhances mouthfeel for creamy consistency
Desserts
Dairy desserts have been on the rise during the past decade and continue to grow at a very fast pace. Dessert lovers have strong cravings for desserts that are rich in dairy. To that end, we have developed modified starch solutions that will serve your needs and the needs of your customers in turn. With qualities that can help you craft meticulous textures, improve viscosity, create glossy appearances, and provide superior freeze-thaw stability, our products will help you deliver the finest dessert experience!
Solutions
Texture Improvement
Modified starches can improve the texture and mouthfeel of desserts such as puddings, custards, and pastry fillings, providing a smooth and cream consistency.
Thickening and Stabilization
They act as thickeners and stabilizers in dessert formulations, allowing manufacturers to control viscosity, prevent syneresis (liquid
separation), and achieve the desired texture and consistency.
Moisture Retention
Modified starches help retain moisture in desserts, preventing them from becoming dry and improving overall eating quality and shelf life.
Freeze-Thaw Stability
They improve the freeze-thaw stability of desserts, preventing
texture degradation and phase separation (e.g., water separation) upon freezing and subsequent thawing.
Product & Application
Daifuku Mochi
Tapioca Pearl
Pudding
Korean Desserts
Thai Desserts
French Desserts
Japanese Desserts
Daifuku Mochi
Craft this beloved dessert featuring a chewy and sticky consistency using PRIMETOR 8 a modified starch. Elevate the softness and bounce of your mochi while ensuring exceptional freeze-thaw stability. Unlock the secret to perfecting your mochi treats with our innovative starch solution.
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Key Attributions
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Improves elasticity
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Improves strength of dough
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Enhances freeze-thaw stability
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Enhances binding property
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Enhances softness