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Ingredients for sauces and dressings
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Modified pregelatinized starches can quickly obtain a paste of necessary
viscosity without heating. They increase the consumer qualities of finished
products and optimize their production. Each type of starch has undergone
technological testing and adapted to a wide range of applications according to
customer’s needs. Starch E1450 allows you to create stable emulsions in
products such as mayonnaise, non-dairy creams, and beverage emulsions.
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