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BATTER UP® F was designed specifically for batter and breading applications. It disperses readily, provides consistent viscosity, uniform breading pick-up and excellent adhesion. It withstands freezing, deep fat frying and steam table conditions. 
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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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For detailed information please call or email ICI. Thank you. 
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BINASOL™ 15 is a coarse granulation pregelatinized modified tapioca starch that is used for its binding and moisture retention properties in neutral and highly acidic foods. Because of its versatility, BINASOL™ 15 is used in a variety of produ 
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BINASOL™ 90C is a coarse ground pregelatinized modified tapioca starch designed for easy dispersion into hot or cold liquids. BINASOL™ 90C imparts high viscosity and excellent freeze/thaw stability. 
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BINASOL™ 95 is a pregelatinized modified tapioca starch designed for easy dispersion into hot or cold liquids. This coarse ground starch assures complete dispersion with a limited amount of diluents. This starch hydrates to a smooth, creamy texture 
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BINASOL™ 81 is a coarse granulation pregelatinized modified tapioca starch which provides high water binding properties, imparts medium to high viscosity at normal usage levels and resists breakdown under heat, acid and freeze/thaw conditions. Its u 
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Citric Acid anhydrous is produced by a submerged fermentation process utilizing glucose as the carbohydrate source for a selected strain of Aspergillus niger. It is available as colorless, translucent crystals or as a white, granular to fine granular crys 
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Citric Acid anhydrous is produced by a submerged fermentation process utilizing glucose as the carbohydrate source for a selected strain of Aspergillus niger. It is available as colorless, translucent crystals or as a white, granular to fine granular crys 
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Confectioners' G is a "thin boiling" starch that is excellent for developing proper depositing viscosities and finished textures in gum candies. 
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CONSISTA® is a modified waxy maize starch designed primarily for the production of premium quality cream-style corn and other low-acid foods requiring a bland, high viscosity stabilizer/thickener. CONSISTA® is also an excellent binder in meat prod 
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DELTA™ 7393 is a waxy and dent starch blend developed to meet the stringent requirements of a salad dressing starch. It provides low pH stability, high shear tolerance and good stability to cold in contributing to the body, texture and flavor of hig 
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DRESS'N® 400 starch is designed specifically for semi-solid or heavy cream-type dressings. It is an excellent emulsion stabilizer in that it prevents the coalescence of oil droplets and hence breakdown of the oil-egg starch matrix. 
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FREEZIST® M is a modified tapioca starch with excellent freeze/thaw and cold temperature stability. Products made with FREEZIST® M will not cloud, gel or "weep" when subjected to repeated freeze/thaw cycles. 
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FRUITFIL® 1 is a modified tapioca starch that has been stabilized for use in neutral and low-acid foods. As a thickener, it provides exceptional quality in terms of its smooth, creamy texture and bland flavor. 
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Gelatinized DURA-JEL® is a pregelatinized, waxy-maize starch that demonstrates rapid viscosity development and good freeze/thaw stability. It is suitable for use in highly acidic food systems and foods which undergo severe processing. 
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