Gluten Free Foods

  •  Applications
     Cheese Bread
  • Thickener and Stabilizer
     Modified tapioca starches have excellent water binding capacity and freeze/thaw stability allowing for gluten-free products to be kept frozen with little impact on final texture after thawing or extension of their shelf- life.

     High concentrations of modified tapioca starch combinations in dough systems create textures that vary from firm and elastic to soft and extensible. Texture variants that are also freeze thaw stable with excellent moisture retention capabilities.

  •  Gelpro 339
     Gelpro F801E
     Gelpro F807E
     Gelpro HC52
     Gelpro HC715
     Gelpro HP33
     Gelpro HP77
     Gelpro MH