(European trade name: Gel-Flo) Description A food-grade, native vegetable starch offering excellent gel strength, white color and bland flavor. Provides unique properties unlike that of wheat, corn and potato starches. Its superior gelling properties allow it to be used at a 20-30% lower usage level offering economic advantage to meat and confectionery industries in particular. It offers good body and mouthfeel without altering flavor. This native starch provides food manufacturers with "clean labeling" opportunities. Benefits & Functions bland taste forms a sliceable firm gel due to high amylose content, film forming properties exhibits excellent acid, retort and shear stable similar to many modified starches high water-binding capacity improves crispness in baked products contributes to increased volume/expansion in extruded products kosher and halal-certified GMO-free advantage Suggested Applications Oriental noodles, french fry batters and coatings, surimi, extrusion applications, low cost meat formulations, fat-free sour cream, vegetarian applications, canned products, fruit fillings, sauces.
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