Dips must deliver rich mouthfeel, glossy appearance, and stable consistency without oil or water separation. our products for this application ensures smooth texture, strong emulsion stability, and long-lasting appeal across all dip varieties.
Native Tapioca Starch – Provides glossy texture and smooth flow.
E1412 – Adds pulpiness and stabilizes cheese and protein suspensions.
Native Maize Starch – Adds body and thickness to vegetable-based dips.
OS Starch – Stabilizes vegetable oil emulsions and prevents phase separation.
Native Potato Starch – Improves creaminess and rich mouthfeel.
Pregeflow – Provides instant thickening and prevents separation.