ORGANIC

OUR DEDICATION

DELIVERY PROGRAM
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APPLICATION MATRIX NA
AGRA NIC
Starch is STANDARD PRODUCTS ORGA

our strength PRODUCT

STÄRKINA 20.001
RAW MATERIAL

Potato
MAIN FIELD OF APPLICATION

Bread & bakery products, sausages, soups & sauces,

AGRANA manufactures top-notch Native potato starch gravy thickener
starch products using modern and
STÄRKINA 20.002 Potato Pharma applications, dry soups & dry mixes, grated cheese
environmentally-sensitive methods. The
Dehydrated native
raw materials: corn, potatoes and wheat.
potato starch

NATIVE STARCHES
The result: top-quality starch products for numerous
applications in widely different industries. MAISITA 21.050 Corn Baking & pudding powder, molding starch
The complex properties of starch are valued in the food Native corn starch
industry, the cosmetic industry as well as in technical (available in fine grade)
industrial sectors, such as construction chemistry, paper
MAISITA 21.052 Corn Pharma applications, dry soups & -sauces & dry mixes,
and board manufacturing, as well as in the textile industry.
Dehydrated native corn starch grated cheese, as flowing agent in powdered sugar,
At AGRANA, we rely particularly on
for bacterial count reduction
certified organic and GMO-free products
in our starch product portfolio. MAISITA 21.057 Waxy corn Convenience products, frozen food
Native waxy corn starch,
pure amylopectin starch
Bakery products, soups & sauces, candies & confectionaries,

Certifications
WEIZITA 22.050 Wheat
Native wheat starch sausage products, convenience products
SEE OUR FULL LIST OF
NON-GMO PROJECT VERIFIED PRODUCTS
AT [Link]
AGENAJEL 21.387 Waxy corn Pharma applications, skin cremes, gels, lotions, cosmetics
Pharma grade waxy corn starch

QUEMINA 21.204 Corn Gnocchi, convenience products

PREGELATINIZED STARCHES
Pregelatinized
native corn starch

QUEMINA 21.205 Potato Instant soups & sauces, sweet dessert creams,
Pregelatinized extruded snack products
native potato starch
QUEMINA 21.207 Waxy corn Infant nutrition, peanut coating, sauces
Pregelatinized native
Version 07/21 waxy corn starch

VITAL WHEAT GLUTEN 22.575 Wheat Wheat flour applications, meat alternatives (– supports meat-

GLUTEN
WHEAT
IMPRINT, OWNER, EDITOR AND PUBLISHER: AGRANA Starch GmbH,

VITAL
Conrathstraße 7, 3950 Gmünd, Austria, Marketing, Phone: +43 2852 503, Wheat gluten like, fibrous texture, high nutritional source for vegetarians)
Email: [Link]@[Link]; DESIGN: 7reasons Medien GmbH
PHOTOS: AGRANA, Tatjana Figl-Wolfsberger; PRINT: [Link]
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APPLICATION MATRIX NA APPLICATION MATRIX NA

AGRA NIC AGRA NIC
STANDARD PRODUCTS ORGA STANDARD PRODUCTS ORGA

PRODUCT RAW MATERIAL MAIN FIELD OF APPLICATION PRODUCT RAW MATERIAL MAIN FIELD OF APPLICATION

AGENAMALT 20.233 & 20.433 Waxy corn Carrier, infant & adult formula, sports nutrition & beverages, AGENABON 22.136 Wheat Hard caramels, bonbons, lollies, jellies, baking products,
Maltodextrin – DE 6 blending component (e.g. for spices), anti-caking agent, Glucose syrup – DE 29 chocolate, chocolate products
SPRAY DRIED SACCHARIFICATION PRODUCTS 1

candies & confectionaries

AGENABON 20.131 Corn Perfect for natural colouring applications: Hard caramels &
AGENAMALT 20.234 & 20.434 Corn Carrier & anti-caking agent, infant & adult formula, sports Glucose syrup – DE 40 soft caramels, bonbons, gums & jellies, fillings, creams, fondants,
Maltodextrin – DE 10 nutrition & beverages, blending component (e.g. for spices), candies & confectionaries, muesli bars, spreads, condiments
candies & confectionaries
AGENABON 22.131 Wheat Hard caramels & soft caramels, bonbons, gums & jellies, fillings,
AGENAMALT 20.232 Potato Carrier for flavors, infant & adult formula, blending component (e.g. Glucose syrup – DE 40 creams, fondants, candies & confectionaries, muesli bars, spreads,

LIQUID SWEETENING STARCH PRODUCTS 1

Maltodextrin – DE 12 for spices), anti-caking agent, beverages, candies & confectionaries ketchup
AGENAMALT 20.239 Corn Perfect for natural coloring applications: Carrier, infant & adult
AGENABON 20.132 Corn Hard caramels, bonbons, lollies, jellies, baking products,
Maltodextrin – DE 19 formula, blending component (e.g. for spices), anti-caking agent,
High maltose syrup – DE 50 chocolates, chocolate products
candies & confectionaries, cereals & muesli bars
AGENAMALT 2.230 & 22.430 Wheat Carrier, infant & adult formula, blending component (e.g. for spices), AGENABON 22.132 Wheat Hard caramels, bonbons, lollies, jellies, baking products,
anti-caking agent, candies & confectionaries High maltose syrup – DE 50 chocolates, chocolate products
Sweetest maltodextrin – DE 19
AGENAMALT 20.235 & 20.435 Corn Carrier, infant & adult formula, blending component (e.g. for AGENABON 20.130 Corn Soft caramels, gums, fruit preparations, fillings for chocolate
Sweetest maltodextrin – DE 19 spices), anti-caking agent, beverages, candies & confectionaries Glucose syrup – DE 70 products, ice cream, baking products, fruit & nut spread,
corn & wheat flakes
AGENAMALT 22.235 Corn & Carrier, infant & adult formula, blending component (e.g. for
Sweetest maltodextrin – DE 19 wheat spices), anti-caking agent, beverages, candies & confectionaries AGENABON 20.139 Corn Fermentation substrates, lemonades, syrups, special drinks,
Glucose syrup – DE 97 liqueurs, fruit preparations, ice cream
AGENABON 20.135 Corn & sugar beet Fillings of chocolate products, bread, cakes, sweet products,
AGENABON 20.236 & 20.436 Corn Carrier, infant & adult formula, blending component (e.g. for
Glucose & invert sugar syrup F 9 fruit preparations, fruit juice, fruit syrup, ice cream
DRIED STARCH SACCHARIFICATION

Glucose syrup solid – DE 29 spices), anti-caking agent, beverages, candies & confectionaries
AGENABON 20.129 Corn Fillings of chocolate products, bread, cakes, sweet products,
AGENABON 22.236 & 22.436 Wheat Carrier, infant & adult formula, blending component (e.g. for
Glucose- & fructose syrup F 30 fruit preparations, fruit juice, fruit syrup, ice cream
Glucose syrup solid – DE 29 spices), anti-caking agent, beverages, candies & confectionaries
AGENABON 20.238 Corn Perfect for natural coloring applications: AGENABON 20.133 Corn & sugar beet Fillings of chocolate products, bread, cakes, sweet products,
PRODUCTS 1

Glucose syrup solid – DE 39 Ice cream, flavours, liqueurs Glucose & invert sugar syrup F 30 fruit preparations, fruit juice, fruit syrup, ice cream

AGENABON 20.237 & 20.437 Corn Blending component (e.g. for spices), ice cream, candies & AGENABON 22.133 Wheat & Fillings of chocolate products, bread, cakes, sweet products,
Glucose syrup solid – DE 97 confectionaries Glucose & invert sugar syrup F 30 sugar beet fruit preparations, fruit juice, fruit syrup, ice cream

AGENABON 22.237 & 22.437 Wheat Blending component (e.g. for spices), ice cream, candies & AGENABON 20.138 Sugar beet Fillings of chocolate products, bread, cakes, sweet products,
Glucose syrup solid – DE 97 confectionaries Invert sugar syrup fruit preparations, fruit juice, fruit syrup, ice cream

DEXTRODYN 20.250 Corn Candies & confectionaries, meat & sausage products, ice cream,
Crystalline dextrose sweetener blends Wheat saccharification products acc. regulation (EU) No. 1169/2011 gluten-free and not separately declared.
1
According to the organic regulation (EU) No. 848/2018 (valid from 1.1.2022) and the changes in the area of the
​​ applicable technologies, the use of ion exchangers on a uniform basis is only 1
According to the organic regulation (EU) No. 848/2018 (valid from 1.1.2022) and the changes in the area of the
​​ applicable technologies, the use of ion exchangers on a uniform basis is only
allowed for products for infants and small children, food for special medical purposes and daily rations approved for weight control diets. allowed for products for infants and small children, food for special medical purposes and daily rations approved for weight control diets.
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APPLICATION MATRIX NA APPLICATION MATRIX NA

AGRA NIC AGRA NIC
STANDARD PRODUCTS ORGA SELECTED SPECIALITIES ORGA

PRODUCT RAW MATERIAL MAIN FIELD OF APPLICATION PRODUCT RAW MATERIAL MAIN FIELD OF APPLICATION

AGENAFLOCK 20.705 Potato Potato puree, potato dough, baked products, convenience products,

CLEAN LABEL STARCHES

canned food, baby food, potato & vegetable soups AGENAJEL 21.357 Waxy corn Condiments (e.g. ketchup), fruit preparations, soups & sauces,
Potato flakes
POTATO PRODUCTS FOR THE FOOD INDUSTRY

Functionalized clean label starch fillings & spreads, frozen & refrigerated products, dairy products
AGENAFLOCK 20.708 Potato Potato puree, potato dough, baked products, ready-to-serve meals,
Potato flakes with canned food, baby food, potato & vegetable soups AGENAJEL 21.055 Corn Dairy products (esp. plant-based alternatives), condiments
rosemary extract Functionalized clean label starch (e.g. ketchup), soups & sauces, fillings & spreads

AGENABACK 20.757 Potato Bakery products or bakery premixes, snacks QUEMLITE 21.209 Corn Convenience products, fat-reduced mayonnaise & dressings,
Ground potato flakes (pellets, direct-expanded products) Pregelatinized clean label starch infant & adult nutrition
AGENAPOM 20.772 Potato Dry soups, tinned meat, baby food
Potato cubes

THIN BOILING
AGENALITE 20.052 Waxy corn Sweet spreads (e.g. nougat & coconut creams), savory spreads (e.g.
AGENAPOM 20.773 Potato Potato dough mixtures, potato pancake, dry soups, tinned meat,

STARCHES
Thin boiling starch processed cheese), meat & fish paste, dietary products, ice cream
Potato stripes bread crumbs

AGENAPUL 20.795 Potato Soups & sauces, red cabbage, potato dumplings AGENADYN 20.053 Corn Jellies, spreadable cheese, cheese imitates, dairy products
Potato powder Thin boiling starch

AGENAPUL 20.794 Potato Soups & sauces, red cabbage, potato dumplings, spreads & pastes
Potato powder extra fine
AGENOVUM® 22.571 Corn & Bakery products, cookies & biscuits, pasta & noodles, gnocchi,
Egg replacement wheat crispy breading

AGENOVUM® 20.075 Corn & Bakery products, cookies & biscuits, pasta & noodles, gnocchi,

INNOVATIONS
Egg replacement, gluten-free chickpea crispy breading

AGENAFIBER 19.050 Potato Bakery products, bread, cakes, cookies & biscuits, pasta &
Potato fiber, noodles, gnocchi, cereals & muesli bars, dietary products,
high water-binding vegan meat alternatives, animal feed

AGENAFIBER 19.051 Potato Bakery products, bread, cakes, cookies & biscuits, pasta &
Potato fiber, noodles, gnocchi, cereals & muesli bars, dietary products, vegan
medium water-binding meat alternatives, animal feed
ORGANIC POTATO FIBER
Trends WITH OUR INSOLUBLE FIBERS ...

9
AREAS OF APPLICATION
AGENAFIBER 19.050 / 19.051 ... YOU CAN ENHANCE THE COLORFUL FOOD WORLD.
Bakery, bread & cakes
Breakfast cereals & muesli bars
Crackers & biscuits
WHAT IS AGENAFIBER?
Processed meat & sausages
AGENAFIBER 19.050 / 19.051 is used in most cases for Organic & GMO-free
Pizza, tortilla & wraps
fiber enrichment. Due to its well-developed water- Vegan
Pasta & potato puree
binding properties and texturizing characteristics Clean label
Soups & sauces
the insoluble fiber of various additional Fiber enrichment
Smoothies and infant drinks
benefits in food products. Low-carb
Petfood & animal feed
Gluten-free
POTATO FIBERS

8
Great replacement
ADVANTAGES for hard-to-
Natural food ingredient find fibers! FIBER & CODEX ALIMENTARIUS
Retains moisture & slows staling SOURCE
Product softness & mouthfeel PRODUCT CLAIM “SOURCE OF FIBER”
OF FIBER! At least 3 g fiber per 100 g
enhancement
Increases shelf life At least 1.5 g fiber per 100 kcal
PRODUCT
CHARACTERISTICS Texture improvement notably in PRODUCT CLAIM “HIGH IN FIBER”
THE IMPORTANCE OF DIETARY FIBER
low fat products
100 % from potato At least 6 g fiber per 100 g
Stabilisation of particles in liquids Dietary fiber is that part of plant material in the diet which is resistant to
Insoluble dietary fiber At least 3 g fiber per 100 kcal
High fibre-content claim on the label enzymatic digestion which includes cellulose, non-cellulosic polysaccharides
Neutral odour and taste such as hemicellulose, pectic substances, gums, mucilages and a non-carbo-
Fastfood upgrading
High water-binding capacity hydrate component lignin. The diets rich in fibre such as cereals, nuts, fruits THE NATURAL
Bulking/thickening agent and vegetables have a positive effect on health since their consumption has UPGRADE
Increases viscosity IMPORTANT FACTS been related to decreased incidence of several diseases. Dietary fibre can be Health benefits and
Carrier substance used in various functional foods like bakery, beverages and meat products.
Average particle size (d50): 150–300 µm many technical
Prevention of phase The influence of different processing treatments (like extrusion cooking,
WBC* [g H20/100 g] AGENAFIBER 19.050: 1 100 – 2 000 g functions!
separation and syneresis canning, grinding, boiling, frying) alters the physico-chemical properties of
WBC* [g H20/100 g] AGENAFIBER 19.051: 750 – 1 500 g
Dietary fiber content [% i. Tr.]: min. 75 % dietary fibre and improves their functionality.
Insoluble fiber – HMWDF [% i. Tr.]: min. 60 % (adapted from: Dietary fibre in foods: a review, J Food Sci Technol. Juni 2012; 49(3): 255–266.)

*
Water-binding capacity [Link]@[Link]
[Link]@[Link]

NA
AT-BIO-301
AGRA NIC
EU-Landwirtschaft
ORG A
ORGANIC POTATO STARCH ORGANIC POTATO FLAKES
Trends
THE NATURAL DECLARATION
STÄRKINA 20.001 UPGRADE AGENAFLOCK 20.708 & AGENABACK 20.757 without
through sustainable E numbers!
organic potato products
WHAT IS STÄRKINA? from Austria!
Our organic potato starch is made exclusively from high-
quality starch potatoes at the AGRANA factory in Gmünd/ SO EASY
Austria. and so Organic & GMO-free
Due to its neutral taste, high water absorption capacity, natural! Vegan
Organic & GMO-free Clean label
low fat content and absence of allergens, domestic potato starch

Trends
Vegan Gluten-free
is a frequently asked starch product.
Clean label

6
Gluten-free
WHAT ARE AGENAFLOCK AND AGENABACK? ADVANTAGES
AGENAFLOCK are peeled, cooked and dried organic Swelling capacity also in

7
potato flakes. Through a special cooking process as WHITE-LABEL- cold water
ADVANTAGES well as a gentle drying, the valuable ingredients are Energy and cost savings
PRODUCTION!
High water-binding capacity preserved. Typical potato taste
Neutral odour and taste AGENABACK are ground potato flakes with a finer Fresh potato odour
PRODUCT Texture & preservation
Transparent and clear structure they have good mixing properties with
CHARACTERISTICS High viscosity and swelling capacity flours. As a result AGENABACK is mainly used improvement
100 % from organic potatoes Texture improvement in baked goods. High water-binding capacity
Pure and natural Low gelatinization temperature (approx. 63°C)
Versatile ingredient Improves suitability for extrusion MAIN APPLICATIONS
High water-absorption capacity Potato puree & potato dough
Binding, thickening Bakery products
and baking agent MAIN APPLICATIONS Ready-to-serve meals PRODUCT CHARACTERISTICS
Bulking agent Bread & bakery products & canned food 100 % from organic potatoes
Confectionary & puddings Soups & sauces THE PERFECT
Pure and natural
Meat & sausage products Snacks & direct-expanded NATURAL
Versatile ingredient
Soups, sauces & dressings products Excellent swelling capacity BINDER!
Snacks Baby food
THE
Noodles
GLUTEN-FREE [Link]@[Link]
ALL-ROUNDER! [Link]@[Link]

NA
AT-BIO-301
AGRA NIC
EU-Landwirtschaft
ORG A
CLEAN LABEL STARCHES THIN-BOILING STARCH

Trends
AGENAJEL 21.357 / 21.055 & QUEMLITE 21.209 AGENALITE 20.052 PRODUCT
CHARACTERISTICS
Increased creaminess
WHAT ARE CLEAN LABEL STARCHES? WHAT IS AGENALITE? Smooth texture and
AGRANA clean label starches, available in conventional AGENALITE is a thin-boiling organic maize thermo-reversible behavior
and organic quality, are alternatives to modified starches. starch specially developed for fat-reduced Low viscosity during filling
Clean label Spreadable at chilled and ambient
Due to physical treatment, clean label starches behave sweet spreads. With AGENALITE sweet spreads
Organic & GMO-free temperature
similar to chemically modified starches (process stability, such as coconut and hazelnut cream
Vegan
shelf-life, texture profile) without the application of any ADDITIVE- can be produced palm oil-free. Organic & GMO-free
Gluten-free
chemical process. Therefore, these kinds of functional
FREE!

Trends
Palm oil-free
starches are considered as food ingredients.

5
'Light'
Vegan ADVANTAGES
MAIN APPLICATIONS
Clean label Up to 70% fat reduction
MAIN APPLICATIONS Sweet spreads SUGAR
Significant sugar reduction
Condiments (e.g. ketchup) Savory spreads REDUCTION!
Labeling as 'light' product
AGENAJEL 21.357 / 21.055 Sauces & dressings Processed cheese
Improves texture and mouthfeel
Functionalized clean label starches Fruit preparations Meat & fish paté
Optimal rheological properties
Dairy products Ice cream
QUEMLITE 21.209

7
Fillings & spreads
Pregelatinized clean label starch Frozen & processed food ADVANTAGES
Bakery products Alternative to chemically
modified starches
No E numbers, no additives
Declaration as starch
PALM
Increase of process tolerance and
OIL-FREE!
SIMPLE storage stability
INGREDIENT Texture improvement
Water absorption and binding FAT
LIST! REDUCTION!
Emulsifying capacity – fat reduction

[Link]@[Link]
[Link]@[Link]

NA
AT-BIO-301
AGRA NIC
EU-Landwirtschaft
ORG A
VEGAN EGG SUBSTITUTE FOLLOW THE VEGAN TREND
AGENOVUM® 22.571 Trends BASED ON WHEAT STARCH, WHEAT PROTEIN AND CORN STARCH

WHAT IS AGENOVUM ? ® AGENOVUM + water = 1 egg equivalent ®

AGENOVUM® is a vegan egg substitute based on wheat and

corn. AGENOVUM® is suitable for a variety of applications Organic ONE PRODUCT –
in the pastry field as well as for pancakes, biscuits, spaetzle Vegan MANY APPLICATIONS NEW!
and crispy breading. Clean label Baked goods AGENOVUM®
High protein Waffles GLUTENFREE!
Easy storage Spaetzle
Convenient Pancakes
HIGHLY Kaiserschmarrn (sugared
VERSATILE! pancakes with raisins)
WHY REPLACE EGGS? Biscuits

6
Breading
Whether from an ethical perspective or from a health perspective
Yeast dough ADVANTAGES
– there are many reasons to abstain from eating eggs. A vegan diet,
Potato dough
the Salmonella or cholesterol issue, or an existing allergy to hen No microbiological contamination
CHARACTERISTICS Pasta
eggs, which is in fact the second most common global childhood Wide range of applications
Simple application allergic disease after milk allergies. Storage without cooling
Versatile use The most important method for relieving the symptoms is the HOW TO USE IT Increase shelf life
Vegan so-called abstention (allergen avoidance). The main allergens are Egg-free products can be produced for
contained in egg white and are called ovomucoid and ovalbumin, instead of 1 kg of whole eggs: 300 g AGENOVUM® + 700 g of water
Cream-coloured powder people suffering from egg allergies
which may trigger allergic reactions. The chicken egg is excluded
with a grain-like odour Cost reduction
from the diet and can be replaced by AGENOVUM® in many instead of 1 kg of dried eggs: 1200 g AGENOVUM®
and a flour-like taste
recipes! (addition of water according to recipe)
Free from egg and milk
Shelf life: 24 months in
(Adapted from: [Link] &
RECIPES IN “COOK WITH US!” AT [Link]
dry-storage conditions
[Link]
All information and instructions are based on our testing and are to be understood as general
and non-binding suggestions. We recommend testing the suitability of our products by way of VEGAN PROTEIN
your own trials. POWER
Made in Austria!

[Link]@[Link]
[Link]@[Link]
NA
AT-BIO-301
AGRA NIC
EU-Landwirtschaft
ORG A
OUR WHEAT PORTFOLIO WHEAT STARCH
AGRANAS QUALITY PROVEN ORGANIC WHEAT INGREDIENTS
Trends WEIZITA 22.050 Benefits
AGRANA – ONE OF THE LARGEST ORGANIC FOOD MANUFACTURERS WEIZITA 22.050
Organic & GMO-free
IN EUROPE AND THE LARGEST PRODUCER OF ORGANIC STARCH IN High purity, bright white colour
Clean label
THE EUROPEAN UNION Plant protein source & neutral flavor
Improvement & control of texture,
AGRANA Starch has been focussing on ingredients derived from organic potatoes, corn and waxy High protein
viscosity & crumb structure
corn for twenty-five years and has become the worldwide market leader in the production of Perfect meat alternative
Binder & thickening agent in soups,
organic corn starch, maltodextrin and dextrose. Since 2014, AGRANA has offered high-quality Vegetarian & vegan
sauces, puddings, processed meat etc.
organic wheat starch and wheat protein from the facility in Pischelsdorf, Lower Austria.
Stabilization of emulsions
Adjustment of protein content, notably
WHEAT STARCH AND WHEAT GLUTEN HAVE TRANSFORMED INTO
combined with Vital Wheat Gluten 22.575
SPECIALTY, VALUE-ADDED PRODUCTS (IN RECENT YEARS).
Wheat starch and wheat gluten have transformed into specialty, value-added products (in
recent years). The value of wheat starch in food applications relates to its unique combination
of properties. Although wheat flour inherently contains colored pigments, isolated wheat starch
has high purity and is bright white, which is important in flour-based applications, as well
as for use as a moisture-control agent in baker’s sugar.
WHEN “WITH” IS BETTER THAN “FREE-FROM”
Native wheat starch exhibits lower viscosity than other commercial starch sources, thus it
finds some applications where high solids (body) is desired without excessive thickening. Celiac disease affects only one percent of the population,
Its thickening ability is affected by its heating rate – a faster heating rate generates higher therefore most vegans have no reason to eliminate gluten
viscosity due to concurrent increases in granular swelling and leaching of solubles. Above from their diets. In fact, a recent study in the British Journal
6 % concentration of wheat starch in watery food systems, the paste develops into stronger of Nutrition has suggested that gluten-free diets are associated
gels compared to corn starch, because of the higher content of linear amylose molecules of with reductions in levels of beneficial intestinal bacteria
wheat starch. and increased levels of harmful bacteria, which can affect
WEIZITA resistance to disease. For those who don’t suffer from celiac
WEIZITA 22.050
AGENAMALT disease, it may be beneficial to include gluten in their diet.
Organic native
AGENABON (Adapted from: [Link] wheat starch
no-need-for-vegans-to-give-up-fat-gluten-soy)
VITAL WHEAT
GLUTEN

[Link]@[Link]
[Link]@[Link]
NA
AT-BIO-301
AGRA NIC
EU-Landwirtschaft
ORG A
MALTODEXTRINS & SYRUPS Benefits WHEAT GLUTEN
AGENAMALT 22.230 / 20.235 / 22.235 & AGENABON 20.236 / 22.236 / 20.132 / 22.132

AGENAMALT 22.230 / 20.235 / 22.235 AGENABON 20.236 / 22.236

VITAL WHEAT GLUTEN 75 FOOD 22.575
Benefits
GUARANTEED
Improve body & mouthfeel, clear flavor, clarity of end product Reduction of sweetness VITAL WHEAT GLUTEN 75 FOOD 22.575
Low osmolality & slow release of energy – sports, health or Adjusting freezing point and elastic
GLUTEN-FREE!
Properties of visco elasticity and binding –
meal replacement drinks, infant formula properties
dough stabilization & shaping
Neutral carrier for spices & for spray-dried fruit juices Enhance texture & tenderness in
High water absorption
Partial fat or sucrose replacer – calorie reduction cookies, cakes, muffins
Milling and flour fortification
Improved viscosity & stabilizer Increase the solids of a formulation – body & mouthfeel
SPECIAL PRODUCT Improves resistance in puffed and frozen pastries
Reduction of sweetness and sucrose crystallization Consistent quality – beverage stability improvement
Perfect for use in wheat-flour applications
of sucrose solutions “Low” colour – no colour influence on the end product with high
Cohesion of meat preparations
Improvement of texture in candies, prevents staling Reduce microbiological spoilage during storage added value!
Ideal meat alternative – meat-like, fibrous texture
Good film-forming properties, shelf-life extension Reduction of syneresis
High nutritional source for vegetarians
of hard candies Carrier & improvement of solubility of powders

AGENABON 20.132 / 22.132

Sweetener with characteristics similar to sucrose
AGENAMALT 22.230 / but less sweetness
20.235 / 22.235 Extended stability and shortened browning reaction
Organic maltodextrin DE 19 due to minor glucose content
Formation of very fine sucrose crystals
AGENABON 20.236 / 22.236 Humectant binder – drying-out retardation
Organic glucose syrup solids DE 29 Perfect for hard caramel and gums

AGENABON 20.132 / 22.132

VITAL WHEAT
Organic high maltose syrup DE 50
GLUTEN 75 FOOD 22.575
Organic wheat protein

[Link]@[Link]
[Link]@[Link]
NA
AT-BIO-301
AGRA NIC
EU-Landwirtschaft
ORG A
AGRANA Starch / AGRANA Stärke GmbH
A-3950 Gmünd, Conrathstrasse 7, Austria
Tel.: +43/2852/503-0
Email: [Link]@[Link]

[Link]