Maltodextrins + corn syrup solids
MALTRIN^® maltodextrins and corn syrup solids are effective cryoprotectants that control ice crystal growth in frozen foods. Their effect on freezing point and melt characteristics helps stabilize texture and control mouthfeel.

Starches
PURE-GEL^® modified food starches are created to have the highest level of freeze-thaw stability possible. These starches maintain consistent viscosity and moisture management in the freezer throughout shelf life.

INSCOSITY^® cold water swelling modified food starches are uniquely suited for use in frozen baked goods to prevent moisture migration and weight loss over time. This can prevent shrinkage of cakes and muffins and eliminate the separation of frosting or toppings from the cake.