Consumers prefer their bread choices to be chewy and soft in texture throughout its shelf life. SMS has unique solutions to deliver texturally perfect bread products.
KREATION®D8 our cook-up modified starch improves softness, chewiness, and moisture retention while extending shelf life at room temperature.
With an outstanding texture of waxy tapioca starch-based, BAKE-N-SOFT F1, improves soft and chewy texture, moisture retention and extends the shelf life of bread products.
SMS modified starches enable producers create the unique textural experience of Brazilian cheese bread.
The KREATION®D8 together with GENIGEL®42 allows improved texture and moisture retention with enhanced dough binding and conditioning.
GENIGEL®42 is a pregelatinized starch delivering improved dough binding, conditioning and moisture retention for chilled and frozen dough. KREATION®D8, a cook-up modified starch enhances softness and chewiness in mouth feel.
The unique chewy texture of mochi bread products for Asian markets can be achieved with VERITY 8. It enhances bread creating a unique soft and chewy texture popular with Asian consumers.
Freeze and thaw stability is essential for good quality frozen bakery products.
Using KREATION®D8 improves softness and chewiness while delivering good freeze and thaw stability.
SMS helps to deliver unique texture for cake & muffin products through our portfolio of modified starch products. GENIGEL®42 is a pregelatinized starch for improving binding properties, moisture retention and shelf life extension.
You can create a long-lasting crispy texture with our KREATION®BK in your puff & pastry products. KREATION®BK is a cook-up starch used to achieve a desirable crispiness and meet changing consumer preferences.
Create delicious high-fiber bakery products with our modified starch in high-fiber cookies. PHYBOPLUS 1 is a resistant starch that enhances fiber content and improves crispiness in cookie products.
Create delicious high-fiber bakery products with our modified starch in high-fiber cookies. PHYBOPLUS 1 is a resistant starch that enhances fiber content and improves crispiness in cookie products.
Egg is an important ingredient in sponge cake. Eggs emulsify, act as a leavening agent and create the bubbles in the cake structure.
SMS offers a solution to cater to the demand for Vegan, Cholesterol-Free and Allergen-Free cake products. A combination of EMULTEC®908 and VERITY 353 acts as an emulsifier and yolk replacement in cake formulation while helping producers overcome availability and price volatility problems in the egg market.
Egg is an important ingredient in sponge cake. Eggs emulsify, act as a leavening agent and create the bubbles in the cake structure.
SMS offers a solution to cater to the demand for Vegan, Cholesterol-Free and Allergen-Free cake products. A combination of EMULTEC®908 and VERITY 353 acts as an emulsifier and yolk replacement in cake formulation while helping producers overcome availability and price volatility problems in the egg market.
Baking challenges can be overcome by using GENIGEL®42 and KREATION®D8 for improved dough binding properties, good moisture retention, dough conditioner, softness & chewiness, and shelf life extension. Meantime, PREMIO R7, the rice flour is specially designed to enhance bread structure for gluten-free desirable texture.
Baking challenges can be overcome by using GENIGEL®42 and KREATION®D8 for improved dough binding properties, good moisture retention, dough conditioner, softness & chewiness, and shelf life extension. Meantime, PREMIO R7, the rice flour is specially designed to enhance bread structure for gluten-free desirable texture.
GENIGEL®42 helps to increase the batter viscosity, maintain good moisture retention and extend shelf life. This solves the challenge of gluten-free cake & muffin formula with improved volume, even cell structure and without imparting a grainy texture.
In gluten-free recipes SMS 454 creates the unique texture of cookies with improved crispiness and puffing ability. Without gluten in the recipe, you can now make delicious cookies without a dry, crumbly or grainy texture.
Solutions are here to help you create a fresh and indulgent experience for your savory bakery products. Our SAUCETEC Series provides a superior viscosity and stability for your fillings, furnish glossy appearance, gives an excellent resistance to acid, heat, and shear process, and also extends the shelf life of your products in the finest condition.
Our KREATION®TU10 plays a role as a viscosifier and a stabilizer. You can ensure your filling has high resistance to all extremes without any texture or flavor changes and also prolongs shelf life.
Beautify your baked products with a shiny appearance and glossy texture with VERITY 809 without using egg as an ingredient. Not using eggs to add glossy texture helps you save on production costs and shortens the preparation process with an excellent result.
Reducing fat in butter cream can cause a loss of the creamy texture. Our VERITY 353 has a high capacity for fat replacement, delivering the same creamy texture as original butter cream.
Consumers prefer cooked ham with a firm, elastic texture without purge. SMS provides starch solutions using KREATION® N-BIND, for enhancing firmness and smoothness, increasing cooking yield, reducing purge and decreasing process loss all without taste interference.
Predust coating is applied to improve batter adhesion and create an attractive and crunchy appearance. This application also reduces production costs and improves production yields for batter mix products. Using the S-TEX®Series can improve adhesion and prevent blow-off during the predust step, especially S-TEX®PRO and our new S-TEX®A205 for the superior adhesion of the seafood substrate.
Click here to learn more about the benefits of S-TEX®PRO and S-TEX® A205 for adhesion property.
Premix formulators can create a clean label batter and breader by using Natura®STN, a functional native mung bean starch delivers enhanced puffing ability and reduces oil uptake. For deep-fried products, SMS presents PREMIO COAT 233 as a clean label solution to enhance desirable and prolonged crunchiness and reduce oil-uptaking while relying on natural ingredients.
To serve the mixed beverage to the consumer's satisfaction, the right mouthfeel and flavor are the key. This challenge is now solved with KREATION®FM tapioca based starch which acts as a mouthfeel enhancer. This modified starch helps to adjust each beverage to the right level of viscosity without interfering with the desirable taste
Here you can catch up to the changing customer demand. Our experts have configured emulsifying starch solutions to serve flavor manufacturers in delivering the full delectable taste with FLAVOTEC® D30, FLAVOTEC® N286 and FLAVOTEC® N281 which enables excellent stability of oil-based flavor encapsulation.
Make a perfect chocolate spread with EMULTEC 908® - a highly efficient emulsifier. It helps deliver incredible mouthfeel, prevent oil separation, and gives the excellent smooth and glossy appearance to ensure your consumer’s enjoyment.
With our solution V-TEX® we can improve your soft fruit candy texture by delivering firmness and pulping, excellent binding properties, reducing tooth packing, and also giving outstanding tolerance through extreme processes.
Open up more choices to vegan consumers, you can create gelatin-free candy with excellent properties using KREATION® A115 – a total gelatin replacer. This starch solution provides ultra-performance like gelatin at a considerably lower cost.
More consumers choosing a diet without gelatin provides a challenge for producers. We provide you with an alternative option to totally replace gelatin in your yogurt recipe. KREAMERY®GF gives you a bouncy, springy and creamy texture. This modified starch can be used along with your viscosifying starch.
Healthy products for health-conscious consumers are a hit now. However, when fat is removed from yogurt, the product lacks the normal mouthfeel.
By this, SMS has introduced versatile solutions: D-PERSE®1 – a special tapioca maltodextrin, Natura R1 – a functional rice starch, and Natura G3 – a functional waxy rice starch that can mimic the mouthfeel of regular yogurt and provide the distinct creamy mouthfeel and fat-like experience as consumer’s preference.
Healthy products for health-conscious consumers are a hit now. However, when fat is removed from yogurt, the product lacks the normal mouthfeel.
By this, SMS has introduced versatile solutions: D-PERSE®1 – a special tapioca maltodextrin, Natura R1 – a functional rice starch, and Natura G3 – a functional waxy rice starch that can mimic the mouthfeel of regular yogurt and provide the distinct creamy mouthfeel and fat-like experience as consumer’s preference.
Consumers nowadays are more concerned about what they eat and chemical additives in their daily food.
You can now develop clean label yogurt with our functional native starches; Natura® Y68 is used to improve the creamy texture and Natura® Y808 to enhance the light texture. Both starches provide a glossy appearance and high tolerance to heat processes.
With the outstanding transparency and excellent freeze and thaw stability of waxy tapioca-based, making our solutions fulfill the requirement of yogurt consumers.
Click to download the remarkable properties of Natura® Y68 and Natura® Y808.
Keep up with the trend of low fat ice cream with LYTETEC, the solution that performs as fat replacer. You can keep delivering the right mouthfeel and texture to satisfy your consumer’s health conscious preferences.
Non-dairy creamer can now be improved with KREAM 21 to enhance emulsion stability, whitening and mouthfeel the same as milk in coffee and is also used to partially replace sodium caseinate for cost optimization.
Also, KREAM 1516 is recommended to be used for products that need higher oil emulsion.
Sodium caseinate is well know as an emulsifier in dairy products which not only provides a good emulsion but also enhances the whiteness and mouthfeel of products.
KREAM 1516 is used as a sodium caseinate replacement with no risk of allergic reactions.
Sodium caseinate is well know as an emulsifier in dairy products which not only provides a good emulsion but also enhances the whiteness and mouthfeel of products.
KREAM 1516 is used as a sodium caseinate replacement with no risk of allergic reactions.
Create this popular dessert with a chewy and glutinous texture with KREATION®D8 – the modified tapioca starch and PREMIO G9 – the waxy rice flour as dough improver that provide the right softness and elasticity to the mochi as well as excellent freeze-thaw stability.
Your instant mochi can be easily prepared in cold water by combining GENIGEL®48 and D-PERSE®2 together. GENIGEL®48, our pregelatinized starch, helps improve the binding ability, patterned shapes, and softness while D-PERSE®2, our maltodextrin, functions as an excellent bulking agent to increase dough density.
Both solutions also provide freeze & thaw stability which is suitable for instant processing.
Your instant mochi can be easily prepared in cold water by combining GENIGEL®48 and D-PERSE®2 together. GENIGEL®48, our pregelatinized starch, helps improve the binding ability, patterned shapes, and softness while D-PERSE®2, our maltodextrin, functions as an excellent bulking agent to increase dough density.
Both solutions also provide freeze & thaw stability which is suitable for instant processing.
Expand into the clean label diet with Natura®One – our functional waxy tapioca starch that gives the superior water-holding capacity and freeze-thaw stability. This clean label solution also effectively helps reduce retrogradation, dough cracking, cooking time, and enhance transparent appearance.
With the unique property of waxy tapioca starch-based, it makes the outstanding transparent appearance of frozen dumpling products.