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OTHERS

OTHERS

This Asian delicacy, more common for people to refer to bubble tea as bubble milk tea. They are five-to-ten-millimeter starch balls, making from tapioca starch. Tapioca pearls can be made to a variety of colors and textures by adding different ingredients water, sugar and seasoning.

If you’re looking to create tapioca pearls with new, differentiated textures, we have the right product portfolio and expertise to support your goal.

Serving up tasty drink with tapioca pearls add texture to bubble tea

Solve your challenges with superior solutions that provide:

  • Create a new variety of texture.
  • Improve the stability.
  • Provide round and smooth surfaces.
  • Overcome common shelf life and textural challenges.

Find the best texture to suit your customer preference

Product Low gel temp Freeze-Thaw stability Chewiness Transparency
CASSMAX 23 •••• ••• •• ••••
CASSMAX 38 ••••• ••••• ••• •••••
CASSMAX 33 ••• •••• •••• •••
CASSMAX 2000 •••• ••••• ••

Others

CASSMAX 20 Product description: Modified tapioca starch

  • TEXTURIZER
    Help to provide the desirable texture of your product.
  • FREEZE THAW STABILITY
    The frozen product can retain shape and texture without fluid loss after defrosting.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.

Application Summary

CASSMAX 20
is suitable for the products that need an excellent stability during food processing, helping to create your desirable texture of the product.

Typical Application Include

Glutinous rice ball: CASSMAX 20
provides the desirable texture of your product and stabilizes your products quality during storage especially in refrigerator.

Usage Tips
CASSMAX 20 may be use 10-15% in recipe.
  • TEXTURIZER
  • DECREASE SYNERESIS

CASSMAX 23 Product description: Modified tapioca starch

  • TEXTURIZER
    Create the desirable texture of your product.
  • FREEZE THAW STABILITY
    The frozen product can retain shape and texture without fluid loss after defrosting.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.

Application Summary

CASSMAX 23
is suitable for the products that need an excellent stability during food processing. It helps to create your desirable texture of the product.

Typical Application Include

Mochi: CASSMAX 23
provides the desirable texture of your product and stabilizes your products quality during storage especially in refrigerator.
Tapioca pearl:
Provide the desirable texture.
Dumpling:
Help to preserve the product’s quality after defrosting or freeze thawing over multiple cycles.

Usage Tips
CASSMAX 23 may be use as 3-5% in recipe.
  • FREEZE/THAW-STABLE
  • DECREASE SYNERESIS

CASSMAX 33 Product description: Modified tapioca starch

  • TEXTURIZER
    Create the desirable texture of your product.
  • FREEZE THAW STABILITY
    The frozen product can retain shape and texture without fluid loss after defrosting.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.

Application Summary

CASSMAX 33
is suitable for the products that need an excellent stability during food processing. It helps to create your desirable texture of the product.

Typical Application Include

Tapioca pearl:
Provide the desirable texture.

Usage Tips
CASSMAX 33 may be use as 3-5% in recipe.
  • FREEZE/THAW-STABLE
  • DECREASE SYNERESIS

CASSMAX 38 Product description: Modified tapioca starch

  • TEXTURIZER
    Create the desirable texture of your product.
  • IMPROVE COOKING STABILITY
    Improve an excellent cooking stability under heat, acidic and high shear condition.
  • FREEZE-THAW STABILITY
    The frozen product can retain shape and texture without fluid loss after defrosting.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.

Application Summary

CASSMAX 38
is suitable for the products that need an excellent stability during food processing. It helps to create your desirable texture of the product.

Typical Application Include

Mochi and glutinous rice balls: CASSMAX 38
provides the desirable texture of your product and stabilizes your products quality during storage especially in refrigerator.
Tapioca pearl:
Provide the desirable texture.

Usage Tips
CASSMAX 38 may be use as 3-5% in recipe.
  • FREEZE/THAW-STABLE
  • DECREASE SYNERESIS

CASSMAX 2000 Product description: Modified tapioca starch

  • IMPROVE COOKING STABILITY
    Improve the cooking stability under heat, acidic and high shear condition.
  • THICKENER
    Increase the viscosity of the product without substantially changing.
  • FREEZE-THAW STABILITY
    The frozen product can retain shape and texture without fluid loss after defrosting.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product.

Application Summary

CASSMAX 2000
is suitable for the products that need an excellent stability during food processing and help to create your desirable texture of the product.

Typical Application Include

Dairy and alternative beverages:
CASSMAX 2000 unique and indulgent textures and good stability for frozen stage.

Usage Tips
CASSMAX 2000 may be use 1-2% in recipe.
  • THICKENER

CASSTEX 13 Product description: Modified tapioca starch

  • IMPROVE EXPANSION
    Deliver good structure with increasing expansion of final product.
  • TEXTURIZER
    Create the desirable texture of your product. Range from tender and delicate crispy textures.
  • PROLONG CRISPINESS
    Prolong crispiness of your product in normal storage condition.

Application Summary

CASSTEX 13
is suitable for the products that need light and crispy texture.

Typical Application Include

Extruded snake and pellet:
Help improve dough strength, enhance crispiness.

Cereal bar:
Application for CASSTEX 13 is improving texture and appearance, increasing yield and prolongs crispiness during storage.

Usage Tips
CASSTEX 13 may be may be use 5-10% in recipe.
  • SATISFIED APPEARANCE
  • CRISPY BITE

CASSTEX 15 Product description: Modified tapioca starch

  • TEXTURIZER
    Help to provide the desirable texture of your product.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • IMPROVE FREEZE THAW STABILITY
    Help the product resist to freeze and thaw over multiple cycles.

Application Summary

CASSTEX 15
is suitable for the products that need stability during storage especially in cold or freeze condition. It provides desirable texture of your products.

Typical Application Include

Pudding:
Provide your desirable texture and decrease water syneresis during storage.

Usage Tips
CASSTEX 15 may be use as 10-15% in recipe.
  • DECREASE SYNERESIS

CASSTEX 31 Product description: Modified tapioca starch

  • IMPROVE EXPANSION
    Deliver good structure with increasing expansion of final product.
  • TEXTURIZER
    Create the desirable texture of your product. Range from tender and delicate crispy textures.
  • SATISFIED APPEARANCE
    Create crispy and a smooth surface.
  • REDUCE OIL PICK UP
     Reduce oil absorption during deep fat frying.

Application Summary

CASSTEX 31
is suitable for the products that need light and crispy texture.

Typical Application Include

Batter coating:
Provide crispiness and reduce oil pick up

Usage Tips
CASSTEX 31 may be use 5-10% in recipe.
  • CRISPY BITE

CASSTEX 32 Product description: Modified tapioca starch

  • TEXTURIZER
    Create the desirable texture of your product.
  • CLOUDING AGENT
    Create cloudy and pulpy appearance
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition

Application Summary

CASSTEX 32
is suitable for the products that need light and crispy texture.

Typical Application Include

Clouding agent:
Make beverages such as fruit juices to look more cloudy, and thus more natural-looking and visually appealing.
Starch cake: CASSTEX 32
provides the excellent texture.

Usage Tips
CASSTEX 32 may be use 5-10% in recipe.
  • SATISFIED APPEARANCE
  • DECREASE SYNERESIS

CASSTEX 43 Product description: Modified tapioca starch

  • IMPROVE COOKING STABILITY
    Improve an excellent cooking stability under heat, acidic and high shear condition.
  • TEXTURIZER
    Help to provide the desirable texture of your product.
  • FREEZE THAW STABILITY
    The frozen product can retain shape and texture without fluid loss after defrosting.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.

Application Summary

CASSTEX 43
is suitable for the products that need stability during storage especially in cold or freeze condition and provides desirable texture of your product.

Typical Application Include

Mochi and glutinous rice ball: CASSTEX 43
provides the desirable texture of your product and stabilizes your products quality during storage especially in refrigerator.

Usage Tips
CASSTEX 43 may be use 10-15% in recipe.
  • TEXTURIZER
  • DECREASE SYNERESIS

CASSTEX 51 Product description: Modified tapioca starch

  • TEXTURIZER
    Help to provide the desirable texture of your product.
  • IMPROVE COOKING STABILITY
    Improve an excellent cooking stability under heat, acidic and high shear condition.
  • FREEZE THAW STABILITY
    The frozen product can retain shape and texture without fluid loss after defrosting.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.

Application Summary

CASSTEX 51
is suitable for the products that need an excellent stability during food processing. It helps to create your desirable texture of the product.

Typical Application Include

Pudding:
Provide your desirable texture and decrease water syneresis during storage.

Usage Tips
CASSTEX 51 may be use 10-15% in recipe.
  • TEXTURIZER
  • DECREASE SYNERESIS

CASSTEX 52 Product description: Modified tapioca starch

  • IMPROVE COOKING STABILITY
    Improve cooking stability under heat, acidic and high shear condition.
  • TEXTURIZER
    Help to provide the desirable texture of your product.
  • FREEZE THAW STABILITY
    The frozen product can retain shape and texture without fluid loss after defrosting.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.

Application Summary

CASSTEX 52
is suitable for the products that need an excellent stability during food processing. It helps to create your desirable texture of the product.

Typical Application Include

Mochi and glutinous rice ball: CASSTEX 52
provides the desirable texture of your product and stabilizes your products quality during storage especially in refrigerator.

Usage Tips
CASSTEX 52 may be use 10-15% in recipe.
  • TEXTURIZER
  • DECREASE SYNERESIS
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17 - 19 March 2020

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SHANGHAI, CHINA
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JAKARTA, INDONESIA
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