EXP BRAND™ is almost pure starch and has very limited nutritional value . However, it’s naturally gluten-free, so it can serve as a wheat substitute in cooking and baking for people who are on a gluten-free diet, Non-GMO statement.
BULFLO™ is modified tapioca starch ( hot water swelling). It has high process tolerance. Meaning that it is resistant to high heat, shear and acid. it is typically used in foods as a bulking agent, stabiliser and a thickener, meaning that it is suitable for a variety of applications. BULFLO™ is an in our product range and is characterised by very good freeze/thaw stability and resistance to low-temperature storage conditions. This product is often used in fruit fillings, frozen meat pies, chili sauce, ketchup and gravies.
CRISFLO™ providing light crispness and high expansion in coated nut, coated peanut, fish skin peanuts, food coating.
CANFLO™ is modified starch ( Hot water swelling). It used to stabilise oily foods. CANFLO™ helps to emulsify the fat and prevent it from separating. When added to foods the modified starch forms gels and thickens the texture without having to be heated. CANFLOGEL™ is an example of this type of modified starch and is well suited for applications such as canned food, fruit pie fillings, gravies and sauces.
NOOFLO™ is a modified tapioca starch, mainly used as a thickener. This modified starch is also stable at high temperatures and low pH. NOOFLO™ for instant noodle and surimi production
SAUFLO 22™ is generated by adjusting the strengthening of cross-linking of the molecular structure of starch. Processing method by cross-linking will add strength to the relatively soft starches, until the pappy mix is cooked to become more constant, firm and unbroken as prolonged cooking time, or high acid degree, or shaken violently.
SAUFLO 23™ is generated by adjusting the strengthening of cross-linking of the molecular structure of starch. Processing method by cross-linking will add strength to the relatively soft starches, until the pappy mix is cooked to become more constant, firm and unbroken as prolonged cooking time, or high acid degree, or shaken violently.
CHEEFLO™ is Modified tapioca starch (Hot water swelling). It has a high process tolerance. This means that the resulting formulations are more stable in alkaline conditions and have very good freeze-thaw capabilities. CHEEFLO™ is modified starch in our product range. CHEEFLO™ is a highly versatile starch characterised by excellent cold temperature storage stability and a smooth, creamy texture. It is recommended for use in high pH foods (such as cream products) as well as acid containing foods. It is particularly well suited for canned products especially low acid, aseptically processed foods such as cream-based sauces and puddings. This product is also used in cheese, frozen foods including pie fillings, gravies and sauces that are used for frozen entrees.
EGGFLO™ is modified tapioca starch (hot water swelling). it provides many benefits to ease the manufacturing process and create a quality end product. EGGFLO™ is a modified food starch specifically designed for the encapsulation of volatile flavour oils. This modified starch has low viscosity and both hydrophilic and hydrophobic properties. Low viscosity at high solids, strong oil retention properties and above all consistency allowing for very significant improvements in process efficiency and product quality over traditional encapsulation systems.
SWEEFLO™ is a type of carbohydrate, but it undergoes intense processing. It comes in the form of a white powder from tapioca starch. Its makers first cook it, then add acids or enzymes to break it down some more. The final product is a water-soluble white powder with a neutral taste.
OXIFLO™helps to improve whiteness and reduce microbiological content, good thin film forming force, low water absorption, high gloss, free mobility. Furthermore, hydrogen bonding will reduce the tendency to degenerate. During the production process, the products are colloidal, soft, and highly transparent.
SAUFLOGEL™ is Pregelatinized modified starch ( Cold water swelling). It generated by adjusting the strengthening of cross-linking of the molecular structure of starch. Processing method by cross-linking will add strength to the relatively soft starches, until the pappy mix is cooked to become more constant, firm and unbroken as prolonged cooking time, or high acid degree, or shaken violently.
BULFLOGEL™ is pregelatinized modified starch ( Cold water swelling ). It has high process tolerance. Meaning that it is resistant to high heat, shear and acid. it is typically used in foods as a bulking agent, stabiliser and a thickener, meaning that it is suitable for a variety of applications. BULFLOGEL™ is an in our product range and is characterised by very good freeze/thaw stability and resistance to low-temperature storage conditions. This product is often used in fruit fillings, frozen meat pies, chili sauce, ketchup and gravies.
MAYFLO™ is pregelatinized (swelling in cold water) tapioca starch. It specializes in cold process mayonnaise
EGGFLOGEL™ is Pregelatinized modified starch ( cold water swelling). it provides many benefits to ease the manufacturing process and create a quality end product. EGGFLOGEL™ is a modified food starch specifically designed for the encapsulation of volatile flavour oils. This modified starch has low viscosity and both hydrophilic and hydrophobic properties. Low viscosity at high solids, strong oil retention properties and above all consistency allowing for very significant improvements in process efficiency and product quality over traditional encapsulation systems.
GELFLO™ gives native and stabilized starches the ability to form a cold water paste. They develop viscosity without the need for heat which means that the food manufacturer does not need to pre-cook the starch. Pregelatinized starches retain most of the functional properties and viscosity of the original base material.
PAPFLO™ is a modified tapioca starch used in Paper & Board applications to provide strength engineering and retention. It plays an important role in manufacturing and can be used to make coated and uncoated fine papers; packaging board including carton board, core board, corrugated papers; and coated and uncoated wood containing publication papers. PAPFLO™ to improve various strength engineering properties including dry strength as well as drainage and retention.
The bonds formed between anionic fibers and cationic starch are very strong with virtually total fixation of the starch to the fibers. This results in the formation of a strong fiber network.
