For consumers who keep the gluten-free diet, we offer one of the basic ingredients — the gluten-free starch, which is produced by the method of processing native wheat starch.
|Anti-caking agents; Dough Strengtheners and Conditioners; Stabilisers and Thickeners, Binders, Texturisers
|Western Europe; Eastern Europe; Middle East; Asia; North America; Africa; Central/South America
|Bakery; Beverages; Brewing; Confectionary; Dairy; Desserts / ice cream; Ready meals; Sauces & Seasoning
|Halal; Health & Safety (GMP, HAACP and equivalents); Kosher; Sustainable Seafood
More products from Interstarch Ukraine LLC
Crystalline fructose is a dry product, convenient to use and store. It has clear and very sweet taste, without odor. Fructose is natural sweetener and a functional ingredient, which is well absorbed by human body without causing side effects. It has a low crystallisability and high solubility, and acts as ...More info
We believe that a sharp outbreak of gluten-related disorders should not remain without reaction, that is why we developed a series of gluten-free starches and baking mixes. Our mixtures help to achieve the traditional flavor of pastry and also make the product less crumbly. Our baking mixtures comply with ...More info
Maltodextrins are an easily digestible organic substance, a simple sweetener and thickener. It has neutral or slightly sweet taste, well soluble in water
It is a part of wide range of the foods: these are yogurts, puddings, sauces, salad dressings, bakery and confectionery products, chips, ice c...
Each type of modified starch has undergone technological testing in R&D laboratories, as well as in real production conditions and adapted to a wide range of applications in the food industry. We would like to offer to our customers the most effective ways of our product usage.
VITAL WHEAT GLUTEN
Due to the delicate removal and proper drying of raw materials, our wheat gluten stands out with its original natural characteristics.
Gluten is used in baking, pasta production, confectionery, as well as in meat and fish processing. In baking production, gluten gives porous structure, crunchine...