Maltodextrins + corn syrup solids
The ability to regulate osmolality, sweetness and viscosity of syrups and other pharmaceutical liquids using MALTRIN^® maltodextrins and corn syrup solids make them ideal ingredients for these applications. They can inhibit crystal growth in high sugar systems alleviating problems such as reducing cap lock on syrup bottles.

Starches
PURE-GEL^® Modified Starches NF have the ability to thicken solutions and gels and provide stable viscosity under extreme pH, heat and processing conditions. They are freeze-thaw stable and help stabilize emulsions. PURE-COTE^® NF starches provide body and mouthfeel without adding significant viscosity.