Page 4 - Product Brochure

MODIFIED WAXY MAIZE STARCHES
Stywax Speciality
Starch
Stywax Speciality
Starch
Styflo CS
Hyclear
®
Glucose
Syrup
Hyclear
®
Glucose
Syrup
Hyclear
®
Glucose
Syrup
Hyclear
®
Glucose
Syrup
Hyclear
®
Glucose
Syrup
Hyclear
®
Glucose
Syrup
Hyclear
®
Glucose
Syrup
Alidex 30
®
Syrup
Brewmaltose
®
Syrup
Yeastdex
®
Syrup
Confectioner’s
Maltose
®
Syrup
Confectioner’s
Maltose
®
Syrup
Hydex
®
Dextrose
Syrup
Hydrol
®
Glucose
Syrup
Unibrite 28
®
Syrup
Canners Blend
Confectioners Blend
Stywax AWH
Stywax AWM
Styflo CS
42
Special Low
Neutral 43
Std 43
Std 44
High Angle
HDE
Glucose 45
Alidex 30
®
Brewing Maltose
Yeastdex
®
Unimalt 52
®
Confectioner’s Maltose
Unimalt 42
®
Hydex
®
(
Dextrose)
Hydrol
®
Unibrite 28
®
Canners Blend
Confectioners Blend
A food grade, modified waxy maize starch for applications requiring freeze thaw
stability, non-gelling, glossy pastes, and a tolerance for acidity, heat and shear.
Suitable down to a pH of 2.5
A food grade, modified waxy maize starch for applications requiring freeze thaw
stability, non-gelling, glossy pastes, and a tolerance for acidity, heat and shear.
Suitable down to a pH of 4.0
Suitable for retorted products. Freeze-thaw stable with good gloss, clarity
and mouthfeel. Will not form rigid gels on cooling.
A low-conversion glucose syrup, used in both food and industrial applications
where increased body and viscosity are required.
A medium conversion, high viscosity glucose syrup which can be used in the
pharmaceutical industry.
A medium conversion, medium viscosity glucose syrup.
A higher solids medium-conversion, high viscosity glucose syrup.
A low-conversion glucose syrup, used both in food and industrial applications
where increased body and viscosity are required.
A high conversion, highly fermentable glucose syrup produced by the
acid-enzyme” method.
A medium conversion, high viscosity glucose syrup.
A low DE syrup used extensively in spray-drying operations where the lowest
possible DE’s are required. The relatively low DE enables the low-humectancy
properties required for this operation to be exploited.
An intermediate conversion, medium viscosity maltose syrup, commonly used
as a brewing adjunct.
A dextrose syrup which is manufactured by enzyme-enzyme hydrolysis of maize
starch to produce a refined syrup with a very high dextrose content.
Manufactured to have a low dextrose content and a high maltose content,
making it especially useful in the confectionery industry.
A lower conversion, high viscosity maltose syrup.
A dextrose syrup which is manufactured by enzyme-enzyme hydrolysis of maize
starch to produce a highly refined syrup with a very high dextrose content.
The supernatant by-product formed in the production of dextrose monohydrate.
It is used in the manufacture of caramel colour and yeast.
A glucose syrup, used extensively in spray-drying operations where the lowest
possible DE’s are required. The relatively low DE enables the low-humectancy
properties required for this operation to be exploited.
A blend of enzyme converted syrup for use in jams and canning.
A blend of enzyme converted, high converted syrups
Sauces, Frozen Foods, Canned Foods, Dairy Desserts,
Fruit Toppings, Mayonnaise
Sauces, Frozen Foods, Gravies, Custards, Canned Foods,
Dairy Desserts
Soups, frozen products, dairy desserts and custards,
canned products, meat pie fillings
Coffee creamer, coffee, spray drying
Baking, chewing gum, confectionery, dairy products, general foods,
pharmaceuticals
Baking, breakfast cereals, confectionery, dairy products, pharmaceuticals
Baked goods, chewing gum, confectionery, dairy products, general foods
Confectionery, water ice sorbets
Baking, beverages, condiments, dairy products, frozen foods, pickles,
preserves, confectionery
Baked goods, chewing gum, confectionery, dairy products, general foods
Coffee, creamers, flavour agents, fruit juice, spray drying
Brewing, glacé fruit
Yeast manufacture
Confectionery
Confectionery
Brewing, sorbitol manufacture
Caramel colour, yeast manufacture
Coffee, coffee whitener, flavour agents, fruit juice
Jams, canning
Baking, beverages, condiments, dairy products, frozen foods, pickles,
preserves, confectionery
ACID CONVERTED GLUCOSE SYRUPS
ENZYME CONVERTED GLUCOSE SYRUPS
MODIFIED CASSAVA STARCH
*
For sale in South Africa only