Functional native starch in free-flowing powder form. It builds viscosity, stabilizes water and fat phases, and improves texture—making it a versatile base for bakery, dairy, confectionery, savory, noodle, and pharma systems.
Functional native starch in free-flowing powder form. It builds viscosity, stabilizes water and fat phases, and improves texture—making it a versatile base for bakery, dairy, confectionery, savory, noodle, and pharma systems.
Stabilizer
Thickener
Texture improver
Moisture retention
Starch is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Softness, shelf-life moisture management, and consistent viscosity.
Stable body and melt control across heat/cold processing.
Predictable gel strength and processability.
Shear-tolerant thickening for sauces and gravies.
Texture firmness and hydration control.
Binder/disintegrant with neutral taste.
Feedstock preparation: Food-grade starch crops (e.g., corn/wheat/tapioca) are cleaned, steeped, and milled.
Primary separation: Wet milling separates starch from protein and fiber; starch milk is refined.
Concentration & washing: Multi-stage washing and screening reduce solubles and ash for purity.
Drying & milling: Starch milk is dewatered, gently dried, and milled/sieved to target particle profile.
Standardization/QA: Moisture, microbiology, and functional parameters verified; COA issued.
General: 1–12% w/w; trial recommended (grade & process dependent).
By application
Dairy beverages & yogurts: 1–4%
Ice cream: 2–5%
Cakes, cookies, breads: 2–6%
Confectionery gels/fillings: 2–8%
Sauces, soups, gravies: 2–6%
Noodles: 3–8%
Pharma binder/filler: q.s. per formula
Starch granules swell and thicken when heated in water—gelatinization does the magic.
Different botanical sources change paste clarity, viscosity, and freeze–thaw behavior.
Different botanical sources change paste clarity, viscosity, and freeze–thaw behavior.
Starch granules swell and thicken when heated in water—gelatinization does the magic.
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