VERON® enzymes

Wheat starch is used as a thickener in the food industry. It is used to thicken sauces, soups, desserts and other food products to achieve the desired consistency.

Modified corn starch is corn starch that has been chemically altered to improve its performance in specific applications. This starch undergoes a process that changes its properties, such as its ability to withstand higher temperatures, freeze-thaw stability, or its texture-enhancing properties. Modified corn starch is used widely in the food industry as a thickener, stabilizer, or emulsifier. It's commonly found in products like sauces, gravies, soups, and baked goods, where it improves texture and consistency.

Native corn starch is starch obtained from the starch grains of corn without any chemical alterations or modifications. This natural starch has a white color and fine texture. It is used as a thickener, stabilizer, and texture enhancer in the food industry. You can often find it in various foods such as soups, sauces, desserts, and even in cosmetics, where it improves the consistency and shelf life of products.

Native corn starch is often used as a thickener and stabilizer in the food industry for the production of sauces, soups, desserts and other foods. It is also used in the pharmaceutical industry in the production of capsules, tablets and powdered medicines due to its ability to form gelatinous pastes and absorb water.