Our modified tapioca starches provide functional benefits of thickening, improved creaminess and enhanced mouth-feel, offering cost saving possibilities with reduction of dairy solids in the formulation. Texturizing starches that provide significant cost savings in replacing rennet casein and/or cheese solids while maintaining the quality and properties of the imitation cheese.

  In low viscosity applications such as drinking yoghurts and acidified milks, our modified tapioca starch can provide improved mouth-feel that remains stable upon storage. This mouth-feel enhancing starch can augment the apparent richness of an existing beverage such as a chocolate beverage or to build-up the mouth-feel in a reduced sugar or fat version of the beverage.

 Our range of texturizing starches, have been developed specifically for use in imitation cheeses. Starches that provide firmness and elasticity in an imitation cheese block without compromising on the shredding and slicing ability of the block.

 Our range of thickening and stabilizing starches can meet the processing conditions of our dairy customers and provide viscosity, stability and a glossy finish to the final product.