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Cream Soup

A cream soup is a soup prepared using creamlight creamhalf and half or milk as a key ingredient.
Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been pureed.

While the conventional cream soup viscosity is mainly contributed by the composition of milk fat in the product. With the major global trend of healthy food, the fat composition must be reduced while the viscosity and mouthfeel of the product are expected to be the same. Modified starch can give the viscosity and right mouthfeel to the product, both conventional and reduced-fat products. In packaged cream soup, modified starch is used to give the viscosity to both pasteurized and retorted products with excellent stability through its shelf life.

Key Functions:

  • Extreme process tolerance
  • Excellent stability under storage condition
  • Provide the right mouthfeel to the product
  • Reduced-fat recipe

Product Series:


Starch Application

Banpong has innovated the ultimate performance of
Modified Tapioca Starch Solutions to deliver the superiority of your product


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