Kreameko Modified Starch

KREAMEKO is an unmatched specialty modified starch designed to deliver unique mouth-coating properties in high moisture food systems. It has been developed for use in liquid-based systems which require a smooth, luxuriant and rich mouthfeel.

KREAMEKO is an ideal ingredient for ice creams/ kulfis, frozen desserts, thick shakes, non-dairy beverages and Indian sweets such as basundi, rabdi, kalakand. It imparts creaminess and builds viscosity for a heavier mouthfeel. It is a co-texturiser which mimics fat, enabling food manufacturers to create low fat products with the same body, mouth-coating and meltaway as their full fat equivalents, ultimately leading to cost benefit.

KREAMEKO encourages development of viscosity in the aqueous phase of ice cream and inhibits ice crystal growth, which in turn helps in improving the texture of reduced fat ice creams. It also provides body in Nutraceutical formulations such as vegan and whey based protein powders.

With a bland taste profile, KREAMEKO is highly compatible with other ingredients, making it the ideal choice for flavor-sensitive food systems.

KREAMEKO encourages development of viscosity in the aqueous phase of ice cream and inhibits ice crystal growth, which in turn helps in improving the texture of reduced fat ice

Vinayak Ingredients India is a leading manufacturer, exporter, and supplier of Modified Starch. For enquiries, please contact us at inquiry@vinayakcorporation.com or call +91 9167676662 / +91 22 40560400.

Our Respective and Valuable Customers' Reviews​

Raghav Mehta
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Kreameko modified starch has enhanced creaminess and viscosity in our ice cream products. Very useful for low-fat formulations.
Aarushi Verma
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We used Kreameko in our frozen desserts, and it delivers smooth texture and excellent mouthfeel. Works well in traditional Indian sweets like rabdi too.
Karan Sharma
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It improves consistency and richness in thick shakes and performs effectively in non-dairy beverages.
Simran Khanna
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Using Kreameko in Indian desserts like kalakand improved texture and mouthfeel. It also acts as a fat replacer.
Vivek Joshi
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Kreameko has helped extend the shelf life of our frozen desserts by controlling ice crystal formation.
Anita Rao
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We incorporated Kreameko in vegan and whey-based protein drinks, enhancing body and texture without affecting flavor.
Aditya Malhotra
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The starch blends seamlessly with other ingredients and is ideal for flavor-sensitive products.
Neha Bansal
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In ice creams and kulfis, Kreameko improves creaminess and mouthfeel while helping reduce fat content.
Ritesh Nair
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Our frozen desserts have better texture and stability with Kreameko, including improved freeze-thaw performance.
Meera Kapoor
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Thick shakes benefit from enhanced consistency and richness with Kreameko. Works well in non-dairy beverages too.
Aman Singh
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Traditional desserts like basundi and rabdi show improved creaminess and texture after using Kreameko.
Sneha Iyer
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Ice creams maintain better texture and stability with Kreameko, and it works as a fat replacer in low-fat recipes.
Deepak Verma
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Shelf life of frozen desserts has improved with Kreameko, as it helps control ice crystal formation.
Ritu Malhotra
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In protein powders and vegan beverages, Kreameko enhances body and texture while keeping the flavor neutral.
Ankit Sharma
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Kreameko mixes well with other ingredients and is suitable for flavor-sensitive formulations.
Meera Rao
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Ice creams and kulfis show improved creaminess and mouthfeel with Kreameko, while allowing reduced fat content.
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