Products in Food & Nutrition: Thickener

Rice Gel® L-100 is a specially processed precooked rice flour. It is extremely organoleptically bland (with virtually no noticeable cereal taste), and has a high water absorptive capacity. The product easily blends with other dry materials and, like most other rice products, is free from allergenic factors.

NEEPO™ 230F is a fine white to pale yellow powder having medium viscosity, used in food grade. This product attains a cold water viscosity of 3000 CPS after hydrating for 2hrs.

Bovine Gelatin is a protein based gelling agent. It produced by partial hydrolysis of collagen, a protein material, extracted from animal tissue such as skin and bone.

Furmano’s Low Sodium, All Natural Garbanzo Beans, also known as Chick Peas, are a good source of plant-based protein. With low sodium levels of 140 mg or less, and no artificial ingredients or color enhancements, Furmano’s Low Sodium, All Natural Garbanzo Beans allow you to offer healthier eating options without sacrificing flavor. Popular in Middle Eastern and Indian dishes like falafels and curries, Garbanzo Beans are great in soups or stews, salads, or pureed to make hummus, Furmano’s Low Sodium, All Natural Garbanzo Beans deliver a bold, nutty flavor and buttery texture to any meal, any time of the day. Product# F11619

Citri-Fi 400 series is an organic, upcycled citrus fiber produced from the citrus juicing process. This clean label ingredient provides high water holding and emulsification to a variety foods including bakery, beverages, dairy, meats, dressings, sauces, frozen foods, pet food, dairy alternatives and meat substitutes. Citri-Fi 400 series can be labeled as citrus fiber, dried citrus pulp or citrus flour.

Rivland Partnership Parboiled Long Grain Rice Flour is produced from parboiled long grain rice, it has a lower viscosity solution in hot and cold water being less sticky, and non-hygroscopic.

Citri-Fi 100 series is a natural, upcycled citrus fiber produced from the citrus juicing process. This clean label ingredient provides high water holding and emulsification to a variety foods including bakery, beverages, dairy, meats, dressings, sauces, frozen foods, pet food, dairy alternatives and meat substitutes. Citri-Fi 100 series can be labeled as citrus fiber, dried citrus pulp or citrus flour.

Viscoflex 300 is a specialty flour made from milled rice (whole grain or broken kernels). This flour is processed under unique processing parameters that impact its functional characteristics. It can be used as a thickener, binder, fat replacer and viscosity control agent in baking mixes, breads, and in other prepared foods. It functions extremely well in replacing native starches or combinations of native starches in gluten-free bakery applications. It also contains proteins not found in native starches. This flour is certified gluten-free and non- GMO. It is also available in the LOW MICRO version.

Morouj Spray Gum Acacia MM is purified and spray-dried in the United Kingdom from 100 percent Acacia seyal gum sourced by our own staff in the production zones.

Wet milled waxy rice starch, produced by milling long or medium grain waxy rice to waxy rice starch standard.

Starch, produced by milling long or medium grain rice to starch

HerbaGEL® Imported from Ebro’s specialty flour operation in The Netherelands, HerbaGel® is specially processed and precooked extruded rice flour.

Pork Skin Gelatin is a protein product produced by partial hydrolysis of collagen rich pork skins.

Citri-Fi 100 series is a natural, upcycled citrus fiber produced from the citrus juicing process. This clean label ingredient provides high water holding and emulsification to a variety foods including bakery, beverages, dairy, meats, dressings, sauces, frozen foods, pet food, dairy alternatives and meat substitutes. Citri-Fi 100 series can be labeled as citrus fiber, dried citrus pulp or citrus flour.

Viscoflex 200 is a specialty flour made from milled rice (whole grain or broken kernels). This flour is processed under unique processing parameters that impact its functional characteristics. It can be used as a thickener, binder, fat replacer and viscosity control agent in baking mixes, breads, and in other prepared foods. It functions extremely well in replacing native starches or combinations of native starches in gluten-free bakery applications. It also contains proteins not found in native starches. This flour is certified gluten-free and non-GMO. It is also available in the LOW MICRO version.

Morouj Organic Acacia HN is purified and spray-dried in the UK from 100 percent organic Acacia senegal gum sourced in the production zones by our own staff and is Soil Association certified organic.

Starch, produced by milling long or medium grain white rice to starch.

Morouj Organic Acacia seyal Lump Gum is sourced in the production zones by our own employees and then cleaned, stored, and packed in facilities under our control.

NEEPO™ 255F is a fine white to pale yellow powder having high viscosity, used in food industry. This product attains a cold water viscosity of 5500 CPS after hydrating for 2hrs.

Chick Peas are an excellent source of the essential trace element molybdenum. They are a very good source of fiber, folic acid, and manganese. They are an important source of macro nutrients and protein, as well as minerals such as iron, magnesium, copper, and zinc.

Organic Brown Rice Flour contains the bran layer of the rice, because of this it has a higher fiber content than the white rice flour. Can be used for flour replacement in roux or as a thickener to a sauce. For lower gluten levels add to your muffin, cookie, pie crusts and cake recipes. Brown rice itself is naturally gluten free making it easily digestible, but please note this particular Great River product is not certified Gluten Free due to production within the stone milling facility.

Starch, produced by milling long or medium grain rice to starch.

Citri-Fi 300 series is a natural, upcycled citrus fiber co-processed with xanthan gum. This clean label ingredient provides high water holding, emulsification and additional viscosity which benefit food products such as dairy, sauces, dressings, beverages and bakery.