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Ingredients for sauces and dressings


Modified pregelatinized starches can rapidly achieve the required viscosity without the need for heating. They enhance the consumer appeal of finished products and streamline production processes. Each starch type has undergone technological testing and is tailored to a wide range of applications based on customer requirements. Starch E1450 enables the creation of stable emulsions in products such as mayonnaise, non-dairy creams, and beverage emulsions..


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