SPECIALITY	APPLICATION	USAGE %	INGREDIENTS
NASTAR	Dispersible pea starch with very high gel stength. For a firmer texture improved slicing properties.	0.5 - 1.5	Pea Starch
TAPIOCA STARCH	Dispersible native starch with a smooth texture. High freeze/thaw stability.	0.5 - 3.0	Tapioca Starch
PRETALINE 798	Pre-gelatinised tapioca starch with a smooth texture. Cold soluble for thickening and stabilisation in water systems.	0.5 - 3.0	Tapioca Starch
TAPIOCALINE	Partially pre-gelatinised tapioca starch with cold swelling properties. Very smooth mouth- feel. For texturisation and fat replacement applications. Does not form a gel.	1.0 - 3.0	Tapioca Starch
SPECIALINE 718	Modified tapioca starch with high temperature resistance and freeze/thaw stability. Recommended where long term frozen storage is anticipated.	1.0 - 3.0	Modified Starch
C*TEX 06219	Modified waxy maize starch from guaranteed GMO-free sources. Very high water stabilisation capacity, viscosity and freeze/thaw stability. A creamy mouth-feel.	0.5 - 3.0	Modified Strach
FIBRIMIX 1059	Speciality, high gelling native potato starch with good heat stability & water retention.	0.5 - 3.0	Potato Strach