Starch

Marking

Application

Characteristics / advatages

Important values

Potato starch


Bakery, dairy, meat products and also culinary.

Very good solubility in cold water. High viscosity. Gives even transparent gel. Gives good cutting properties to sausage. Gives good shape. Neutral taste.

Maize starch
Bakery, dairy, meat products and also culinary.  And also in beverages and food preparations. Short gel texture. Opaque gel. Relatively high viscosity. Easy dispersion in cold water.

Bulk density 670 g/l

Malto dextrin
Bakery, dairy, meat products and also culinary. Moderately water soluable. High viscosity in solution. Very low sweetness. Very low hygroscopicity. Very low mono- and disaccharide content.  Bulk density 550 g/l
Modified starch
Soups, sauces, pasteurised desserts, pies and pasta products. Very high viscosity. Smooth/even creamy texture. Very high water binding capacity. Very good transparency. Very good stability in high temperatures (heating). Resistant to high temperature in different pH level solutions. Bulk density 650 g/ l

AS Veikand
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80010 Estonia

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