FOOD ADDITIVES, STABILIZERS & EMULSIFIERS (FASE)
We have developed innovative technologies for superior food emulsifiers and stabilizers.

Additives Purpose of  food additives is to maintain consistent texture and to prevent the separation of ingredients in such products as margarine, low-fat spreads and dairy products, ice cream, salad dressings and mayonnaise.

Stabilizers are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilizers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff and include also substances which stabilize, retain or intensify an existing color of a foodstuff.

Emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff. Many foods are emulsions, e.g. milk, butter, mayonnaise, these disperse systems of two or more immiscible liquids. To produce and stabilize these products emulsifiers are used, among other things. Due to their amphiphilic structure they are surface active compounds. They concentrate at oil/water interfaces, reduce interfacial tension, and thus stabilize the emulsion, de-emulsification foaming, improvement of solubility - de-foaming, wetting increase of viscosity and interactions/complexing with proteins, fats and carbohydrates.

FASE-Modified starch

We have custom-designed starch based upon client needs for various applications in food and fermentation industry. We have develop several technologies that synergies the combination of enzyme, physical and chemical methods to achieve superior quality modified starch. Our key technologies on modified food starch are used by client to produce products for food industry to improve the appearance, stability, texture, and quality of food products. Microcore has the propitiate technologies for  wide range of modified food starches to improve the appearance, stability, texture and quality of a variety of food products including mayonnaise, baked foods, soups, sauces and dressings, meat, dairy products and confectionery.

Soluble starch

Maximum solubility of 500g/L, our technologies resulted starch solubility ranging from 5 to 50% solubility, which can help in slow release of carbon nutrients for microbial growth during fermentation processes. Our products are being currently used by various drug and enzyme manufacturing companies.

Cold water soluble starch

Cold-water-swelling granular starch is obtained via processing of un-gelatinized Tapioca starch. The product can be blended with aqueous sugar syrup without cooking or chilling to form a sliceable gel. The time required for gel formation varies with starch concentration, temperature and is invariant to changes in pH.

Pre-gelatinized Starch

Food starches are generally insoluble in cold water. Through a process known as pregelatinisation, we modify the properties of starches to give them instant viscosity in cold conditions. Produced using the drum drying process, these cold water swelling starches thicken when added to cold or warm water and are excellent texturing agents for cold processed and instant foods