SPECIALITY	APPLICATION	USAGE %	INGREDIENTS
TAPIOCALINE FA517	Heat treated tapioca starch with a fine texture (0.08mm) with a smooth and creamy mouthfeel for vegetarian spreads & sauces.	1.0 - 4.0	Tapioca Starch
TAPIOCALINE CR521	Heat treated tapioca starch with medium texture (0.2mm) with smooth mouthfeel for spreads and blends.	1.0 - 4.0	Tapioca Starch
TAPIOCALINE EX533	Heat treated Tapioca starch with coarse texture (0.58mm) with smooth, fatty mouthfeel for vegetarian sausages.	1.0 - 4.0	Tapioca Starch
TAPIOCALINE ST500	Heat treated tapioca starch with very coarse texture (1.45mm) for the appearance of visible fat.	1.0 - 4.0	Tapioca Starch
FIBRULINE XL	Fibre based replacement for hard fats. Gelled solution has texture of lard. Chopping-fat replacer.	1.0 - 2.0	Dietary Fibre
FIBRIMIX BRT	Ingredient blend which when dissolved in hot water has butter-melt characteristics.	25% Solution	Dietary Fibre, Starch, Glucose Syrup
PISANE M9	Pea Protein Isolate (90%). For Extrusion systems for meat analogue products. Allergen-free and GMO-free oil emulsions.	1.0 - 4.0	Pea Protein
NASTAR	Dispersible pea starch with very high gel strength. For structural binding and increased firmness.	0.5 - 1.5	Pea Starch
SWELITE SYSTEMS	Pea fibre with very high water & oil stabilisation properties. For textural improvement and stabilisation. High temperature resistance.	1.0 - 4.0	Dietary Fibre