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stabilized waxy maize starch Applications: fruit preparations, soups and sauces, ready to eat dishes, baby food exclusiviely organic!

boiling-resistant starch for the cosmetic and pharmaceutical industry Properties and application: • CORN PO4 PH „B" is a white, slipping and flowing, odourless powder with neutral pH-value and low bacterial count. • INCI Name: Distarch phosphate • CAS No: 55963-33-2 • EINECS No.: 232-679-6 • Chemical characteristic: Di-starch phosphate ester on base of corn starch • Powder base for antimicrobial, disinfecting, astringent or keratolytic powder preparation like baby powder, lose face powders, body and foot powders, rouge, eye shadow and compact powders. • In Emulsions: - silky skin-feeling - reduces the oiliness - protracted liberation of the actives (aromas etc.) - pronounced matt imparting properties • Filler for pharmaceutical preparations • As a result of the drastically reduced moisture content, CORN PO4 PH „B" adsorbs and binds considerable amounts of sweat and skin moisture, thus keeping the skin dry over prolonged periods. In addition to this, CORN PO4 PH „B" possesses a large specific surface area, that is, 1 g has a surface area of approx. 800 cm². This means that 1 g of CORN PO4 PH „B" can adsorb 0,6 g of water without losing its powder characteristics, a considerable advantage compared with talc. • Processing Hints: When processing CORN PO4 PH"B" one should ensure that this boil-proof starch should be well dispersed using strong stirring in the hot-water phase at 60 – 85 °C at which also other ingredients are dissolved. Stirring should be conducted for at least 10 minutes at the chosen temperature. The over-dried needs this time to reach the high absorption of the water phase. Subsequently medium stirring is made to emulsify the oil phase. The starch tends to sedimentation if the water phase is not stirred any more: If the starch is emulsified shows both a high stability and storage capability whereby the large active surface of the starch is contributory.

maltodextrin for cosmetic also available in organic Product description: AGENAMALT 20.235 is produced by saccharification and spray-drying of organic corn. AGENAMALT 20.235 is a free-flowing, very easily soluble powder with a low hygroscopic character and consists of a mixture of saccharids without any starch. • Appearance: fine, whitely powder • Odour: neutral • Taste: specific, slightly sweet Application: Due to its excellent solubility in water, its neutral taste, and its good digestibility AGENAMALT 20.235 is used in a wide range of products. Important applications: • Fruit powders: carrier for spray-dried fruits • Baby food: easy digestion • Mixtures of spices: neutral carrier • Clear dry soups: improves the free-flowing character • Sweet products: reduction of both sweetness and tendency of sugar solutions to crystallize • Milk beverages improvement of viscosity and mouth-feel • Soya drinks increase of dry substance, improvement of mouth-feel

waxy maize starch (E 1442) Applications: fruit preparations, UHT-pudding

based on waxy maize starch (DE max. 1) Applications: candies, instant beverages, flavours and spices, carrier for spray-dried flavours, ice creams, sports- & clinical-nutrition, dessert creams, sweet products, clear and dry soups also available in organic-quality

pregelatinized starch for cosmetic Properties and Application: • AGENAJEL 20.306 features as natural rheology modifier and thickener according to COSMOS-standard. • INCI Name: Distarch Phosphate • CAS No.: 55963-33-2 APPLICATION FIELDS • creams & lotions APPLICATIONAL INFO • AGENAJEL 20.306 is used as natural rheology modifier in personal care emulsions, mainly in combination with xanthan. • It provides a smooth and creamy texture. • It is recommended to make re-dispersion of AGENAJEL 20.306 in oil or glycerine, if feasible. In water, intensive stirring is required to disperse AGENAJEL 20.306 without lumping. • AGENAJEL 20.306 is a powder and can be used also for cold processed formulations. • It is compatible with commonly used cosmetic raw materials.