Modified starches solutions for Meat & Plant-based alternatives to meat

Application	Starch Type	Features / Benefits
Formed Meat	*CPolarTex**^®	Good water binding and freeze thaw stability.
	*CTex**^®	Water binding - increased yields compared to native starch.
	*CEmTex**^®	For emulsification stability.
	*CTex^® Instant**	Holds shape and form in savoury pastry fillings.
Formed Meat Alternatives	*CPolarTex**^®	Good water bidning and freeze thaw stability.
	C*PolarTex^® Instant	Cold acting starch for increased viscosity during shape forming.
	*CEmTex**^®	For emulsification stability.
	*CTex^® Instant**	Holds shape and form in savoury pastry fillings.

Disclaimer: Reference to your own analysis is required for labeling / claims