Thickening, gelling and suspension
Modified food starches
Botanical source and modification route affect a modified starch's tolerance to acid, shear and heat.
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ENVO CHEMICAL GROUP / PRODUCTS
Chemical raw materials catalogue
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Emulsification and baking
Lecithins
Lecithins may be supplied as liquids, deoiled powders or granules. Check source, carrier and interfacial performance separately.
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Emulsification and baking
Mono- and diglycerides of fatty acids
For mono- and diglycerides, specify the monoglyceride fraction, fatty acid source and carrier. Verify performance in the actual baking or emulsion formula.
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Preservation and oxidation control
Mixed tocopherols
For mixed tocopherols in fat-containing systems, check total tocopherols, homologue profile and carrier. Evaluate oxidative stability in the finished product.
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