PuraMYL^®

PuraMYL^® is a range of functional potato starch solutions for food manufacturers looking to combine clean-label formulations with reliable texture, stability and processing performance. It provides water binding, viscosity, clarity and stability in applications such as soups, sauces, dressings, meat and plant-based meat products, batter and coating systems and processed cheese.

PuraMYL^® can replace modified starch in selected food formulations where heat, shear or acid stability is required. It is designed to provide robust processing performance without chemical modification, allowing manufacturers to move towards an E-number-free ingredient declaration. The achievable replacement depends on the application, process conditions and target texture.

Yes. The PuraMYL^® range includes cook-up and instant grades for different processing routes. Cook-up grades are suited to formulations where viscosity develops during heating, while instant grades are designed for applications requiring rapid hydration or cold-process preparation. The correct grade depends on the recipe and production process.

PuraMYL^® helps build viscosity, control water separation and support a smooth, shiny appearance in sauces and dressings. Selected grades can also help reduce syneresis and support oil-distribution stability in acidic dressings. Final performance depends on factors such as pH, oil content, shear, heat treatment and storage conditions.

Yes. Selected PuraMYL^® grades can support water retention, juiciness, bite and texture stability in processed meat products. In batter and coating systems, PuraMYL^® can also contribute to adhesion, crispness and reduced oil uptake. The right grade should be selected according to the meat format, coating system and preparation method.