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Enhancing Expansion
& Superior Crispiness in Snacks

Snack Manufacturers’ concerns of producing deep fried snacks encourage them to develop a new process of manufacturing healthy snacks. They try to reduce or eliminate oil from the process in other words, producing snacks without being deep fried.

The global baked snack market is expected to witness strong growth between forecast period of 2021-2031. Consumers demand for high nutritious, low fat and oil, low calories, and reduced salt. And many manufacturers focus on this rising market.

The science behinds Expansion and Crispiness attributes

  1. During gelatinization
    water molecules are more readily absorbed into amylopectin molecules due to their highly branched molecular structure.
  2. As a result,
    The expansion of amylopectin creates pockets of air and causes the snack to become larger in volume. In summary, this unique ability which is found in our novel waxy tapioca starch “Lucent”
    gives us a high expansion and satisfying crispiness of baked, fried, or extruded snacks.

Lucent Crisp

Large Expansion

Excellent Crisp

Without Deep Drying Process


Well Let’s have a talk then.

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