General purpose, thick boiling corn starch for use in food applications. Economical thickener for products such as soups,sauces, gravies and puddings. Exhibits smooth viscosity when hot and forms a gel upon cooling. 
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CRISPCOAT UC is a starch-based crisping agent designed to impart a range of textural properties to battered and fried food products, particularly french fries. CRISPCOAT UC is a specialty blend of high amylose corn starch and tapioca dextrin. 
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For detailed information please call or email ICI. Thank you. 
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For detailed information please call or email ICI. Thank you. 
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HI-SET products are modified food starches developed especially for use in the confectionery industry. They provide lower hot viscosity and firmer gel strengths than traditional thin boiling confectionery starches. 
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HI-SET 377 is a modified food starch developed especially for use in the confectionery industry. 
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For detailed information please call or email ICI. Thank you. 
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For detailed information please call or email ICI. Thank you. 
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For detailed information please call or email ICI. Thank you. 
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N-FLATE is a balanced blend of emulsifiers, modified food starch and guar gum on a nonfat dried milk base. It was developed primarily for use in cake mixes and other baked goods as a re-placement for shortening. It can also be used to prepare reduced calo 
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N-LOK is a low viscosity product especially designed for the encapsulation of flavors, fats, oils and vitamins. It is characterized by excellent resistance to oxidation. N-LOK is recommended as a total replacement for expensive encapsulating agents such a 
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N-LOK 1930 is a low viscosity product especially designed for the encapsulation of flavors, fats, oils and vitamins. It is characterized by excellent resistance to oxidation. N-LOK 1930 is recommended as a total replacement for expensive encapsulating age 
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NATIONAL 150 is a modified food starch based on waxy maize with erythorbic acid added. It is recommended as a fill viscosity aid for canned products where it breaks down under retorting conditions to leave essentially no residual viscosity. 
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NATIONAL 1545 is a modified food starch based on waxy maize with erythorbic acid added. It provides filling viscosity and acts as a suspension aid for particulate ingredients in canned products. 
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NATIONAL 46 is a low viscosity product specially designed for the encapsulation of citrus flavors and other delicate flavor oils. It can be used as a total replacement for gum arabic. 
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NU MOULD is a moulding starch especially processed to ensure a substantially dust-free product. It permits clean plant operation and enables the formation of excellent, sharp impressions which resist crumbling. 
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Etherified starches have brought a new dimension to texture stability because of their improved functional properties compared with esterified starches. Pastes of starch ethers have better clarity, higher viscosity, reduced syneresis and superior freeze-t 
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Etherified starches have brought a new dimension to texture stability because of their improved functional properties compared with esterified starches. Pastes of starch ethers have better clarity, higher viscosity, reduced syneresis and superior freeze-t 
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Compared to other typical cook-up starches, PURE-GEL® modified starches hydrate easily and impart high viscosity. These starches are designed to provide stable viscosity in the presence of extended heat, acid, and shear conditions. For processed meat appl 
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