Wheat gluten

Wheat gluten is often used in the food industry as a thickener, stabilizer and desirable ingredient for pasta, bread and other baked goods. Wheat gluten is also used in gluten-free products as a substitute for gluten to achieve the desired volume and consistency.

Wheat gluten is often used in the food industry as a thickener, stabilizer and desirable ingredient for pasta, bread and other baked goods. Wheat gluten is also used in gluten-free products as a substitute for gluten to achieve the desired volume and consistency.

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.