Maltodextrins + corn syrup solids
MALTRIN^® maltodextrins are used as bulking agents and dispersants in dry mixes and to build solids and contribute to mouthfeel. Low DE MALTRIN^® maltodextrins can impart a creamy, rich texture to any type of soup, sauce or gravy preparation.

Starches
PURE-GEL^® modified food starches can be used in just about any type of sauce product to suspend solids and add viscosity without adversely masking flavors. Differences in pH, distribution system and processing conditions are matched to the correct starch product in the line.

INSCOSITY^® cold water swelling modified food starches can be used in instant sauce mixes and other applications where thickening is desired, but no or limited heat processing is involved. This stabilized starch is resistant to breakdown so there is no loss in viscosity when sauces and gravies are held on a steam table.