Modified starches - Tate & Lyle

World leader in carbohydrate ingredients
Modified starches

Improving together
Today, Amylum is among the top three
producers of modified food starch in
the EU. It is the European Cereal
Sweeteners and Starch Unit of the
Tate & Lyle Group.
Facilities
Amylum produces its modified food
starch in its state-of-the-art plant in
Koog, the Netherlands.
Our native starch are produced in three
west European plants and four east
European plants. In addition we import
a limited range of speciality modified
food starch from our sister company
A.E. Staley in USA.
Our business centre and central R&D
centre is located in Aalst, Belgium.

R&D
Amylum’s R&D department focus on
working together with our customers
to provide new or improved solutions.
We build on and continuously
strengthen our four cornerstones of:
1. Application support
Our application specialists guide you
through the functional and nutritional
values of our products. We work
together in dedicated partnerships to
solve existing and potential problems
you are facing and create products
that take advantage of new marketing
opportunities.
2. Product characterization and
quality monitoring tools
The thorough characterization and
understanding of our products is the
basis of our added value for your
recipes and processes. It is a crucial
factor in our ability to monitor and
guarantee consistently high quality.
3. New product development
This area has a direct bearing upon
your future growth. We work on your
developmental needs in dedicated
partnerships that allow you to leverage
our collaborative network with
research institutes and universities
around the world.
4. Process development and
optimization
This is the core of our continuous effort
to provide you with cost-effective
products that meet your most stringent
requirements.
Our sales force and global technical
support team are your direct access
to our R&D department.
Introduction
This brochure describes the Amylum
Group product range of native and
modified food starch.
● Meritena native maize, wheat, and
tapioca starch.
● Merigel instant modified and native
waxy maize, maize and wheat starch.
● Resistamyl cook-up modified waxy
maize and wheat starch.
● Mira-Thik® and Mira-Sperse ®
instant granular modified waxy maize
and maize starch.
● Thibola thin boiling wheat and
maize starch.
These modified food starch are widely
used throughout the food industry to
improve the appearance, stability, texture,
and quality of food products.

Food starches
The Amylum Group is a leading supplier
of native and modified starch to the
food industry. The starch in our product
range are produced at our state-of-the-art
plants in Europe and at A.E. Staley in
Decatur, USA.
Our range of native and modified food
starch provide the complete functionality
our customers require to economically
produce consistently high quality food
products. Our technical support service
provides our customers with the means
to develop traditional and innovative
new food products quickly.
Native food starch
Our native food starch are extracted
from European wheat and maize by a
process of milling, physical separation,
and washing. They are widely used in
food products to provide:
● A carbohydrate source.
● Body and bulk.
● Viscosity.
● Crispy texture in snacks and cereals.
The Meritena brand of native maize,
wheat, and waxy maize starch are
available as white or creamy white
powders. Normally sold at 14% moisture,
they are also available in lowmoisture
content and in pre-gelatinized
and spray-cooked forms.

Modified food starch
TATE & LYLE Amylum Group produces
a wide range of modified food starch
to meet the needs of today's food
industry. They provide improved functionality,
consistency, and reliability to
withstand the rigours of modern food
processing and satisfy consumer
demand for innovative and high-quality
foods.
The following processes are used to
produce our modified food starch:
Cross-linking with phosphates or
adipates to:
● Improve resistance to high temperature,
low pH, and high shear.
● Modify the texture provided by the
cooked starch.
Stabilization by etherification or
esterification (acetate or hydroxypropyl
modification)
● Reduces the starting gel point of
the starch.
● Modifies the gel properties of the
starch and improves the shelf life of
the food.
● Improves resistance to freeze/thaw
cycles and syneresis.
● Improves the clarity of the starch gel.
Pre-gelatinization
The drum drying process is used to
produce Merigel. These cold-water
soluble starch thicken when added to
cold or warm water and are excellent
texturing agents for cold process and
instant foods.
Mira-Sperse ®, Mira-Thik ®, Soft-Set ®,
and Mira-Gel ® granular cold-water
soluble starch are produced by A.E.
Staley using a state-of-the art pregelatinization
process which maintains
the granule structure of the starch.
These starch retain the texture of traditional
cook-up starch and show a
reduced tendency to lump.
Thinning
Dextrinization or acid hydrolysis may
be used to reduce the cooked starch
viscosity. These starch may then be
used at high concentrations and still
remain pumpable when hot.
A single modification technique or a
combination of these processes are
used to produce modified food starch
that meet specifically required functions.
Mira-Sperse® agglomerated
pre-gelatinized granular starch
Mira-Thik® pre-gelatinized
granular starch
Merigel pre-gelatinized starch

Food starches
TATE & LYLE Amylum Group brands and trade names
Meritena - Native wheat, maize, waxy maize, and tapioca starch.
Merigel, BinasolTM , Redi-Tex ®, X-Pand'R ® - Traditional pre-gelatinized native and
modified starch.
Mira-Thik ®, Mira-Gel ®, Soft-Set ® - Granular pre-gelatinized starch.
Mira-Sperse ® - Agglomerated granular pre-gelatinized native and modified maize
and waxy maize starch.
Resistamyl - Cook-up waxy modified starch.
Consista ®, Maxi-Gel ®, Mira-Cleer ®, Perma-Flo ®, Rezista ®, Thin-N-Thik ® -
Cook-up maize and waxy maize starch with hydroxypropyl stabilization combined
with various other modifications.

Quality Packaging
Our native and modified food starch
are produced under GMP conditions to
the highest quality standards, using
written procedures. We provide:
● Full product specifications and test
methods.
● Certificates of analysis.
Our food starch meet the requirements
of EC Directive 2000/63/EC which lays
down specific purity criteria for food
additives other than colours and
sweeteners. Our modified food starch
plant in Koog, the Netherlands is
ISO 9002 accredited.
Our food starch are available in:
● 25kg bags.
● Big bags.
● Bulk tankers.
● Some A.E. Staley products come in
50 and 100lb bags.
Labelling
Our native starch should be labelled as
‘native maize’, ‘wheat’ or ‘tapioca’
starch respectively. Our modified food
starch should be labelled as ‘modified
food starch’ or use the corresponding
‘E’ number (See table at the end of
this brochure).

Canned food
The canned foods sector is subjected
to a myriad of challenges. Food safety,
harsh processing conditions, and long
shelf life requirements are of major
concern. The classical soup pre-processing
in a cooking kettle, requires:
● Stable viscosity during filling of the
cans to prevent settling out of particulate
ingredients.
● Controlled filling of the containers to
ensure constant weights.
Reproducible viscosity development
and processing performance is guaranteed
by our range of Resistamyl modified
food starch. Resistamyl 347 is
widely used in this application when
static or rotary sterilization systems are
applied. It provides:
Convenience starch
● Quick viscosity build-up.
● Excellent stability against high temperature
processing.
In rotary sterilization systems, both
Resistamyl 342 and 343 allow an
improved conductive heat transfer due
to a lower viscosity build-up in the
sauce.
In addition to the Resistamyl acetylated
distarch adipate (E 1422) range of
starch, we also offer a full range of
hydroxypropylated distarch phospate
(E 1442) starch. Rezista ®, an E 1442
modified starch also performs very well
under rotary sterilization conditions.
When compared to Resistamyl 342,
its viscosity profile is:
● Lower during heating.
● Higher after cooling.
Thin-N-Thik 99 ® was specifically
developed to optimize heat transfer.
In canned foods, Merigel 341 cold
water soluble modified starch provides:
● Viscosity control in the sauce when
no pre-heating is applied before filling
the cans.
● Water stabilization after sterilization.
When a limited heating step is applied,
Meritena 300 native waxy maize
starch can help create a high viscosity
under low thermal pre-processing conditions.
This starch breaks down upon
sterilization and contributes to the
body and mouthfeel of the soup.

UHT processing of soups
and sauces
Ultra high temperature (UHT) processes
are used to improve the colour and
flavour profile of the final product.
Resistamyl 342 and 349 and
Rezista ® are particularly suited for this
type of processing. They provide:
● Slow build-up of viscosity.
● Reduced pressure build-up on
the line.
● Stable and controlled processing
performance.
In a UHT process, the combination of
heat transfer by conduction and forced
convection requires adapted starch.
Typically, Resistamyl 343 or 349,
Rezista ®, or Maxi-Gel 542 ® is used:
● To prevent fouling.
● To assure a stable product on the line.
In addition to these processing requirements,
consumer related characteristics
such as creaminess, body, and
texture are assured by Amylum modified
food starch.
The analytical tools developed in our
laboratory allow the correct starch to
be selected for every application.
Ketchup
The composition of the sauce and the
quality of the tomato concentrate have
a major impact on the performance of
starch. When high amounts of tomato
concentrate are used, Resistamyl
starch will:
● Stabilize water during storage, preventing
separation.
● Exert minimal influence on the natural
flow behaviour of the recipe.
Tomato concentrate may be replaced
by starch such as Redi-Tex ®. This
pre-gelatinized maize starch improves
the typical pulpy texture of ketchup.
Dressings and mayonnaise
These are highly acid sauces that utilize
high shear processes to standardize
the emulsion droplet size distribution.
Accurate selection and utilization of
modified starch allows a reduction in
the fat content of the sauce while
maintaining its quality. Resistamyl 343
and Rezista ® are ideal for pourable
formulations since they resist high
shear processing conditions.
Spoonable short-textured dressings
may be produced by combining modified
waxy maize starch with amylose
containing starch such as Meritena
100 and 200. These native starch will
contribute to the body of the sauce
and improve the set.

Cold processed dressings
In cold pre-processing, Merigel 341
assures a good shear stability.
The granular instant starch Mira-Thik
603 ® displays the process tolerance of
a cook-up modified starch while providing:
● Cold solubility.
● Smoother, more shiny sauce textures.
Soft-Set ® and Mira-Gel 463 ® granular
cold water soluble native starch can be
used to influence the texture of the
dressings.
● Soft-Set ® used in conjunction with
Mira-Thik 603 ® or 468 ® will produce
a soft gel network.
● Mira-Gel 463 ® creates a very short,
spoonable texture when combined
with cold water soluble modified
starch.
The agglomerated cold swelling starch
Mira-Sperse 623 ® was specifically
developed to avoid lump formation
when it is added quickly to water. This
improves the hydration phase and
results in better process control.
Neutral sauces
Sauces such as béchamel or white
wine sauces require starch that:
● Provide high viscosity.
● Improve whiteness.
● Resist prolonged heat treatment (for
example, on a steam table).
Hot processed sauces can be perfectly
stabilized by Resistamyl 341 and 347,
Perma-Flo ®, Consista ®, or Mira-
Cleer 187 ®.
Native starch Meritena 100 and 200
may be added to improve whiteness
and body.
Cold processed white sauces can be
formulated with Merigel 340 or the
granular starch Mira-Thik 606 ® and
609 ®. Mira-Thik 470 ® may be used to
obtain a shorter texture. Highly crosslinked
starch should be used when a
homogenization step is required after
hydration. It aids in obtaining:
● Correct final viscosity and texture.
● Improved storage stability.
The composition and types of starch
used is especially important when
foods are prepared by microwave
cooking at home. Typically, hot and
cold spots are generated in the food
when cooking in microwave ovens. To
cope with this, cold swelling modified
starch, such as Merigel 341, Mira-
Thik 606 ®, and Mira-Gel 463 ® are
combined with cook-up modified
starch that swell out easily to assure
suitable viscosity. Resistamyl 347,
Perma-Flo ®, Consista ® or Mira-
Cleer 187 ® are suitable for this application
and provide even viscosity
development.

Meat applications
Meat products are preserved by a
combination of different ingredients.
They typically undergo a soft heat
treatment. Consista ®, Mira-Cleer 187 ®,
and Maxi-Gel 420 ® hot swelling modified
food starch perform perfectly
under these conditions. They ensure:
● Stabilization of water.
● Retention of the typically juicy
mouthfeel of meat.
In the case of meat products that are
sterilized after canning, a higher modified
starch like Perma-Flo ® or
Resistamyl 347 is a better option.
Meritena 100 and 200 provide excellent
slicability to meat products due to
their set-back characteristics.
Dry food mixes
We offer a complete line of cold and
hot swelling starch that is well-suited
to applications in this rapidly growing
market.
For neutral instant soups, many classical
formulations employ cold swelling
starch such as Merigel 340 and 341.
Merigel 310 is suitable for more acidic
applications.
The Mira-Thik ® series offers:
● Superior surface appearance.
● Brilliance.
● Transparency.
The unique granular structure of Mira-
Gel 463 ® gives gelling power to pudding-like
products and flan desserts.
Extra dried starch like Meritena 111 and
Resistamyl 350 may also be used to:
● Preserve free-flowing properties of
powdered mixes.
● Improve shelf life of mixes.
To improve the hydration of instant starch,
A.E. Staley has created a range of
agglomerated instant granular starch.
Mira-Sperse ® can be directly dosed
in hot or cold applications to create an
immediate viscosity without lump formation.
This user-friendliness is especially
appreciated in catering applications.
Baked snacks
In baked snacks, the X-Pand’R ®
series:
● Improve machinability of the dough.
● Provide expansion of the finished
products.
Breakfast cereals, extruded
snacks, and coated peanuts
Hot swelling Meritena 100, 200 and
300 and cold swelling Merigel 100
give dough:
● Texture.
● Crunchiness.
● Expansion.
They are part of the wide variety of
Amylum ingredients that enable the
development of original products and
textures.

300
250
200
150
100
50
0
Paste viscosity
Starches for fruit preparations
Graph 1: Evaluation of AA and HP starches using
the fruit like Brabender method
Viscosity (BU)
Perma-Flo ® Resistamyl 347
SGP
max viscosity
start of holding time
Figure 2: Schematic representation of a starch
granule cooking out
WELL COOKED
peak viscosity
undercooked overcooked
ENERGY: thermal (temperature)
mechanical (shear, pressure)
chemical (acid caustic)
end of holding time
final holding period 35°C
Solubility in %
complete
dispersion
The focus of our starch range for fruit
preparations is the maintenance of a
natural appearance, including colour
and taste during shelf life and predictable
performance during both hot
and cold manufacturing processes.
Hot processing systems
Resistamyl 347, 343, and 349 are
waxy-based acetylated adipate starch,
which are specifically designed for
acidic systems, to:
● Provide constant viscosity, integrity
of fruit pieces, and short texture.
● Retard syneresis, while not influencing
taste.
They are traditional thickeners for bakery
jams and bind water in dairy fillings
when used at 3-6%/cp. See Graph 1.
Perma-Flo ®, Rezista ®, Maxi-Gel
542 ® and 617 ® from the hydroxypropylated
waxy-range, can be used:
● To improve clarity, taste, and colour.
● For better water holding and
freeze/thaw stability.
● To lower pasting temperature and
viscosity during processing.
Starch selection is a function of the
parameters of the cooking system,
including:
● Processing temperature.
● Holding time and pH.
● Shear (amount and type).
The correct choices will maximize
performance at the optimal swelling
degree, as shown in Figure 2.

For cold processing
We offer waxy-based Merigel 341 and
342 to:
● Achieve instant viscosity development
and moisture binding.
● To keep fruit pieces dispersed and
avoid phase separation.
Typical incorporation level is 4-6%/cp.
Spray-cooked starch, such as dentbased
Mira-Thik 400 ® and the waxybased
Mira-Thik 600 ® series provide:
● Faster hydration and better clarity
and surface sheen.
● More pectin-like structure, better
acid and freeze/thaw stability.
Dosage is 3-6%/cp depending upon
the type of product and the specific
functions required.
These features are especially important
for bakery fillings, compotes, and other
canned products.
Redi-Tex ® produces a pulpy texture
allowing reduction of fruit or tomato
solids previously dosed at 1-3%.
Binasol 15TM is highly process stable
and can be used at relatively high (8-
12%) concentrations as a bulking
agent to protect fruit fillings from boiling
out during baking.

Dairy starches
For dairy products, the preservation of
natural flavours and nutritional factors
of milk is essential. The whole production
process of puddings and dairy
desserts has been designed to safeguard
this quality.
The modified starch Resistamyl 343
and 349, Rezista ®, and Maxi-Gel 542 ®
display:
● Excellent neutral taste.
● Excellent performance reliability.
They are widely used in prepared dairy
products. Selecting the optimal modified
starch from the Amylum range requires
a close analysis of our customer’s processing
conditions, including:
● Ingredient preparation.
● Temperature treatments.
● Shearing conditions.
● Application oriented testing procedures.
Careful starch selection allows the
customer to meet a wide variety of
requirements, such as:
● Shelf life stability.
● Freeze/thaw stability.
● Creaminess.
● Syneresis prevention.
The excellent process tolerance of
Resistamyl 349 ensures a particularly
smooth and creamy texture, even after:
● UHT processing conditions.
● Vacuum cooling.
● Processing on scraped surface heat
exchangers.
Yogurt-based dairy desserts are very
sensitive to the syneresis of whey due
to protein coagulation. Amylum offers
a range of food starch that will prevent
this and support the texture of the
yogurt. Under normal processing conditions,
Resistamyl 347 and Perma-
Flo ® perform particularly well. Under
high shear conditions, Rezista ®,
Maxi-Gel 542 ® and 617 ® shear resistant
starch provide the necessary viscosity
and body.
Mira-Cleer 340 ® and Meritena 100
dent maize-based starch provide a
shorter, more highly gelled texture.
Under extreme heating conditions, the
hydroxypropyl starch Maxi-Gel 542 ®
and 617 ® exhibit:
● Improved process stability.
● Lower in-line viscosity and pressure
development.
In dry mixed dairy desserts, Meritena
100 and 200 give a gelled texture for
cook-up products. For instant mixes
Merigel 340 gives a very smooth texture.
Granular instant starch Mira-Thik 470 ®
and 609 ® provide superior sheen and
improved creaminess to instant desserts.
They closely mimic the performance of
cook-up starch in cold process and
instant recipes.
Mira-Gel 463 ®, a native instant granular
starch, may be used in combination
with modified starch to provide a
shorter, more spoonable texture.

Confectionery starch
Amylum offers a full selection of thin
boiling confectionery starch, based on
wheat, maize, and waxy maize. This
complements our complete range of
glucose for the production of gums,
jellies, and liquorice. These acid
hydrolized starch have a reduced hot
viscosity that facilitates cooking and
depositing while retaining gel-forming
properties. The degree of thinning is
expressed by the fluidity of a starch;
the higher the fluidity, the thinner the
viscosity. This enables higher depositing
of solids in gum recipes and
decreases drying time.
Thin boiling starch requires high temperature
and pressure cooking to
achieve optimal performance. Starch
levels used include:
● 8–12% dsb in combination with
other gelling agents.
● 12–30% for starch gums.
Product range includes:
● Thibola 100: Maize based, opaque
gums of medium hardness.
● Thibola 200: Wheat based, opaque
gums of medium hardness.
● Thibola 230: Wheat based, acetylated
thin boiling starch often used in
combination with Thibola 100/200
in opaque gums of soft and medium
hardness.
● Thibola 300: Waxy maize for use as
a low viscosity, inert filler in transparent
starch gums.
A thin boiling starch can replace gelatine
in chewy caramels.
Amylum offers two cold process confectionery
starch with unique functional
properties and application possibilities:
● Mira-Gel 463 ®: Granular, cornbased
starch that forms a resilient
colloidal gel structure.
● Soft-Set ®: Instant corn-based
starch with a low initial viscosity that
forms a soft gel.
Other starch applications in confectionery
include coating marshmallows
with native wheat starch (Meritena
200) or corn starch (Meritena 100)
and the partial replacement of gelatine
with pre-gelatinized maize starch
(Merigel 100).

Bakery starch
The inherent properties of food starch
contribute to the optimization of the
end quality of baked goods. Their ability
to retain moisture helps maintain freshness
and retards staling. Food starch
are dough thickeners and stabilizers.
They improve crumb texture and can
be used as fat replacers. They retain
the mouthfeel of fat due to their gel
forming ability.
Instant starch are widely used in
‘no-cook’ bakery fillings, giving a
smooth and creamy consistency. They
also impart added properties to cakes
and cookies formulations.
Sponge cakes and muffins
Pre-gelatinized waxy maize starch can
be used in sponge batter to:
● Improve water absorption and
crumb moistness.
● Extend the shelf life of the product.
● Control batter viscosity and crumb
structure.
The Merigel family and Mira-Thik 400 ®
and 600 ® series can be used to modify
crumb structure. Mira-Gel 463 ® allows
the suspension of fruit pieces, nuts,
and other fillings before and during
baking. It promotes structure and
shortens the texture.
Native wheat and maize starch
Meritena 100 and 200 can be effectively
included in soft dough recipes to
reduce flour strength. This provides a
finer and more regular crumb.
Cookies and biscuits
The flour and cook-up maize starch in
cookies and biscuits are often only
partially gelatinized. The waxy pre-gel
starch, Merigel, assure gelatinization
and increase water retention in the end
product. Mira-Gel 463 ® improves
dough machinability and controls
spread and symmetry during baking.

Snacks
The X-Pand’R ® family of instant waxy
maize starch are designed exclusively
for snack applications. They provide
several benefits in baked snacks:
● Dough binding.
● Dough elasticity puts less stress on
sheeting equipment.
● Expansion and texture improvement.
● Shear thinning properties that
improve dough sheeting.
● Reduced retrogradation upon storage.
They provide uniform cell structure to
the finished product and efficient heat
transfer and moisture removal during
baking.
Frostings and icings
Merigel instant modified starch can be
used to:
● Build viscosity in frostings and icings.
● Reduce excessive flow.
● Impart a smooth, creamy texture.
Mira-Gel 463 ® produces a short texture
by reducing stickiness and excessive
flow. Mira-Thik 469 ® provides
superior smoothness and shelf life
stability. Soft-Set ® has a low initial
viscosity and can be whipped and
pumped before setting to a soft gel.
Bakery fillings
Cook-up or cold soluble starch can be
used in bakery fillings with low to high
solids content, depending upon the
process requirements and the desired
final texture.
Cook-up fillings
Resistamyl modified waxy starch
provide:
● Good processability of fruit fillings.
● A clearer, more brilliant appearance.
● Controlled syneresis and reduced
boil-out of the filling during baking.
Rezista ® and Maxi-Gel ® are also
used in thick cookie or pastry fillings.
Cold process fillings
Cold swelling starch can provide a
variety of product textures, from
smooth to short to pulpy.
Tapioca-based Binasol 15TM binds
water and prevents syneresis, producing
a pulp-like texture. Redi-Tex ® also
imparts a pulpy and short texture.
Mira-Gel 463 ® firms texture and can
be labelled as a native maize starch.
Mira-Thik 470 ® is ideal for instant dry
mix pie fillings. It hydrates quickly to a
smooth, glossy consistency, and controls
moisture loss due to its water
holding capacity. The Mira-Thik 600 ®
series are granular starch that offer the
highest degree of clarity and sheen,
while the Mira-Thik 400 ® range will
give a short, creamy, and smooth texture
when properly hydrated.
Unbaked fillings
These can be prepared with cold soluble
starch such as Mira-Thik 469 ®,
Mira-Gel 463 ®, and Soft-Set ® for
smooth, creamy, short, and pudding
like textures.

Product application grid
SAUCES, GRAVIES AND MEATS
BAKERY PRODUCTS
High performance cook-up starches
Raw material M M W WM WM WM WM WM WM WM WM
‘E’ number 1420 1420 1420 1412 1414 1414 1420 1422 1422 1422 1422
Relative viscosity 9 9 9 4 6 8 6 8 4 4 6
Relative stability 2 2 2 8 4 6 2 4 8 8 6
Freeze/thaw stability 4 6 6 4 6 4 6 6 6 8 6
CONVENIENCE FOODS
Salad dressings X X
Low pH sauces X X X
Neutral sauces X
Relishes X X X
Bakery fillings
Bakery frostings
Dry biscuits
Soft semi-moist products
Bakery mixes and bread improvers
X X
Pies
Batters and breadings
X X
Extruded or baked snack foods X
PROCESSED FRUIT AND VEGETABLES
Industrial fruit preparations X X X
Canned fruit and vegetables X X X
Compotes X X X
DAIRY AND ICE CREAM
Ice cream
Yogurt
Dairy desserts and drinks X X X
Dessert mixes X X
BEVERAGES
Beverage mixes
Nutritional beverages
RESISTAMYL 130
RESISTAMYL 131
RESISTAMYL 231
Canned foods X X X X X X X X X
Microwave products X
Dry mixes X X X X X X
Puddings X
Soups X X X X X
Baby and clinical foods
Breakfast cereals
Meats X
CONFECTIONERY
Panning and coating
Gums and jellies
RESISTAMYL 310
RESISTAMYL 320
RESISTAMYL 321
RESISTAMYL 330
RESISTAMYL 341
RESISTAMYL 342
RESISTAMYL 343
RESISTAMYL 345

RESISTAMYL 348
RESISTAMYL 347
RESISTAMYL 349
RESISTAMYL 350
RESISTAMYL 351
WM WM WM WM WM WM WM WM WM WM M M WM WM WM
1422 1422 1422 1422 1422 1422 1442 1442 1442 1442 1442 1442 1442 1442 1442
6 6 4 8 8 8 8 9 5 6 5 4 7 5 4
8 8 10 4 4 4 3 3 6 7 1 4 5 7 8
8 6 6 6 6 6 10 10 9 9 8 7 9 9 9
X X
X X X X X X X X X
X X X X
X X X X
X X X X
X X
X X
RESISTAMYL 352
CONSISTA ®
MAXI-GEL 420 ®
X X X X
X X
X X X X X
X
X X X X
X X X X
X X X X X X X
MAXI-GEL 542 ®
MAXI-GEL 617 ®
MIRA-CLEER 187 ®
X X X X
MIRA-CLEER 340 ®
PERMA-FLO ®
REZISTA ®
THIN-N-THIK 99 ®

Product application grid
Raw material
‘E’ number
Relative viscosity
Relative stability
Freeze/thaw stability
CONVENIENCE FOODS
Canned foods
Microwave products
Dry mixes
Puddings
Soups
Baby and clinical foods
Breakfast cereals
Meats
SAUCES, GRAVIES AND MEATS
Salad dressings
Low pH sauces
Neutral sauces
Relishes
BAKERY PRODUCTS
Bakery fillings
Bakery frostings
Dry biscuits
Soft semi-moist products
Bakery mixes and bread improvers
Pies
Batters and breadings
Extruded or baked snack foods
PROCESSED FRUIT AND VEGETABLES
Industrial fruit preparations
Canned fruit and vegetables
Compotes
DAIRY AND ICE CREAM
Ice cream
Yogurt
Dairy desserts and drinks
Dessert mixes
BEVERAGES
Beverage mixes
Nutritional beverages
CONFECTIONERY
Panning and coating
Gums and jellies
Film forming and binding starches
TAPIOCA DEXTRIN 11
T
Dextrin
n/a
n/a
n/a
X
X
X

Traditional cold water soluble starches Thin boiling starches
MERIGEL 310
MERIGEL 340
MERIGEL 341
MERIGEL 342
BINASOL 15 TM
WM WM WM WM T T M WM WM
1412 1422 1422 1422 1442 1442 1404 native native
4 7 5 5 1 7 1
8 4 8 8 7 4 0
4 6 6 6 3 8 0
X
X
X X
X X X
BINASOL 95 TM
REDI-TEX ®
X X
X
X X X X
X X
X X X
X
X
X X X X
X
X
X
X X
X X
X
X X
X
X
X-PAND'R ®
X-PAND'R 612 ®
X X
THIBOLA 100
THIBOLA 200
THIBOLA 230
THIBOLA 300
M W W M/WM
native native 1420 native
X X
X X
X X X X

Product application grid
Raw material
‘E’ number
Relative viscosity
Relative stability
Freeze/thaw stability
CONVENIENCE FOODS
Canned foods
Microwave products
Dry mixes
Puddings
Soups
Baby and clinical foods
Breakfast cereals
Meats
SAUCES, GRAVIES AND MEATS
Salad dressings
Low pH sauces
Neutral sauces
Relishes
BAKERY PRODUCTS
Bakery fillings
Bakery frostings
Dry biscuits
Soft semi-moist products
Bakery mixes and bread improvers
Pies
Batters and breadings
Extruded or baked snack foods
PROCESSED FRUIT AND VEGETABLES
Industrial fruit preparations
Canned fruit and vegetables
Compotes
DAIRY AND ICE CREAM
Ice cream
Yogurt
Dairy desserts and drinks
Dessert mixes
BEVERAGES
Beverage mixes
Nutritional beverages
CONFECTIONERY
Panning and coating
Gums and jellies
Granular cold water soluble starches
MIRA-GEL 463 ®
MIRA-SPERSE 623 ®
MIRA-SPERSE 626 ®
MIRA-SPERSE 629 ®
MIRA-THIK 468 ®
M WM WM WM M M M WM WM
native 1442 1442 1442 1442 1442 1442 1442 1442
gel 5 6 7 4 5 6 5 6
0 6 4 3 6 4 4 6 4
4 9 9 9 7 8 9 9 9
X X X X X X X X X
X X X X X X
X
X X
X X X X X X X X
X X X X X X X
X X X X X X
X X X X X X X X
X X X X X X X
X X X X
X
X X X X
X X X X
X
X X X X
X X X X
X X X X
X X X
X X X
X
MIRA-THIK 469 ®
MIRA-THIK 470 ®
MIRA-THIK 603 ®
MIRA-THIK 606 ®

MIRA-THIK 609 ®
SOFT-SET ®
WM M
1442 native
7 gel
3 0
9 4
X X
X
X
X
X
X X
X
X
X
Native Starches
MERITENA 100
MERITENA 110
MERITENA 200
M M W WM M W
native native native native native native
gel gel gel 4 4
2 2 2 2 2 2
0 0 0 0 0 0
MERITENA 300
MERIGEL 100
X X X X
X X X X
X X X X X
X
X X
X X
X X X
X X
X X X
X X X
X X X
X X X X
X
X
X X
X X X X X
X X X
X
X
X
X X
X X X
X
X
X
MERIGEL 200

tate &lyle is a global leader in carbohydrate processing.
our brands and high quality ingredients add value to consumer products around the world.
tate &lyle
Amylum Group
Burchtstraat 10
B-9300 Aalst, Belgium
Telephone +32 (0)53 73 33 33
Fax +32 (0)53 73 30 33
www.amylumgroup.com