Food starches - cookup
Europe, Middle East and Africa
Other regions: Americas, Asia Pacific
Food and Beverage
bakery, confectionery, convenience food, dairy, fruit preparations, snacks
RESISTAMYL™ starches are made from waxy maize, and are designed to build and protect texture in foods throughout their processing and shelf lives. They are used as thickeners in dairy products, bakery creams and fillings, soups, sauces and dressings. THINGUM starches are essential gelling agents for gums, jellies and liquorice. CREAMIZ creates a creamy texture and helps reduce fat content in desserts and yoghurt-like products.
Creamy taste, lower fat
CREAMIZ was developed to help manufacturers reduce
fat content in dairy products while maintaining a
creamy texture and flavour. It typically delivers a 30% reduction in fat compared with full-fat alternatives.
Cook up food starches application grid
||Cook-up modified starches from dent or waxy maize
||Bakery, confectionery, convenience, dairy, fruit preparations, soups, sauces and dressings, snacks|
||Fat replacer - cook-up waxy maize starch
||Dairy desserts, custards and yoghurt-like products|
||Native dent or waxy maize starches
||Convenience, bakery, dairy, confectionery|
||Thinboiling dent or waxy maize starches
||Gums, jellies, licorice|
The information contained on this site should not be construed as recommending the use of our product in violation of any patent, or as warranties (expressed or implied) of non infringement or its fitness for any particular purpose. Prospective purchasers are advised to conduct their own tests, studies and regulatory review to determine the fitness of Tate & Lyle products for their particular purposes, product claims or specific applications.
Europe, Middle East & Africa
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