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FLAMAS - TS is Tapioca starch based Acetylated distarch adipate
(E-1422). It is Vegan, Gluten-Free and Plant-based and Non-GMO. It can be
used as a Thickener, Emulsifier, Binder and Stabilizing agent in Sauce,
Ketchup, Baby foods, Yogurt and Baking Industry.
Country Of Origin : India
FLAMAS - MS is modified maize- starch that is Vegan, Plant-based and Non-GMO. It can be used as a Thickener, Binder, Emulsifier and Stabilizing agent in Sauce, Ketchup, Baby foods, Yogurt and Baking Industry.
FLAMAS - TS is a specially developed modified starch, recognized in the food and manufacturing sectors for its diverse functionalities and superior performance. Derived from tapioca, this Acetylated Distarch Adipate (E1422) serves as an effective thickening, emulsifying, binding, and stabilizing agent in various culinary and industrial applications. Noted for being Vegan, Gluten-Free, Plant-based, and Non-GMO, FLAMAS - TS presents itself as a versatile ingredient, fulfilling many roles in improving texture, extending shelf life, and enhancing the overall quality of products.
Vegan and Gluten-Free: One of the primary advantages of FLAMAS - TS is its vegan and gluten-free nature. This characteristic makes it an indispensable ingredient for manufacturers aiming to cater to the dietary needs and preferences of a health-conscious and diverse consumer base.
Non-GMO and Plant-Based: Sourced from non-genetically modified tapioca, FLAMAS - TS ensures that products remain natural and sustainable. Being plant-based, it aligns well with modern trends towards plant-derived products and ingredients.
Acetylated Distarch Adipate (E1422): The modification into E1422 provides physical changes that improve the stability and properties of the starch. This alters the normal tapioca starch to enhance its functionality in various food matrices, allowing it to resist processes like freeze-thaw cycles and provide consistency.
Thickener: By incorporating FLAMAS - TS, products can achieve the desired viscosity and texture. Its application is significant in gravies, sauces, and soups where maintaining a consistent and appealing thickness is crucial.
Emulsifier: FLAMAS - TS aids in the blending of ingredients that typically do not mix well, such as oil and water. This quality is particularly valuable in the creation of homogenized and stable food products.
Binder: As a binding agent, this modified starch helps in holding ingredients together, ensuring the integrity of products such as baked goods and processed foods.
Stabilizing Agent: Stability in food products, especially those subjected to varying temperatures, is enhanced with the inclusion of FLAMAS - TS. It helps in maintaining the product's consistency and shelf life.
Sauces and Ketchups: - Ensures a smooth, homogenous texture. - Prevents separation of components. - Maintains optimal thickness even under adverse storage conditions.
Baby Foods: - Provides an easily digestible form of starch. - Ensures the stability and homogeneity of the product for longer durations. - Guarantees a uniform consistency suitable for infant consumption.
Yogurt: - Enhances the creaminess and thickness without imparting any off-flavors. - Maintains texture and consistency during the product's shelf life.
Baking Industry: - Acts as a superior binding and thickening agent. - Retains moisture within the product, thus extending freshness. - Works effectively in various dough and batter preparations to enhance quality.
To meet the needs of today's stringent food industry standards, it is important to understand the precise technical specifications of FLAMAS - TS:
Alongside FLAMAS - TS, there’s the FLAMAS - MS variant, another versatile, modified starch made from maize. Similar to FLAMAS - TS, it shares the characteristics of being vegan, plant-based, and non-GMO, while also serving as a thickener, binder, emulsifier, and stabilizing agent. FLAMAS - MS, due to its maize origin, might present a slightly different functional profile suitable for particular applications, giving manufacturers flexible options to choose the best fit for their product needs.
Dosage Guidelines: - Usage levels of FLAMAS - TS can typically range from 1% to 10%, depending on the application and the desired level of thickening, binding, or stabilization.
Preparation and Handling: - It is recommended to disperse FLAMAS - TS in cold or room temperature water before incorporation into food products to ensure even distribution. - The modified starch should be gradually added while stirring to prevent lump formation. - For optimal results, processing conditions
