Starch
Native & Modified Food Starch
Corn, wheat, tapioca and potato starch, native and modified.
01 Overview
Starches provide thickening, gelling, binding and texture across the food industry. Native starches deliver basic functionality at low cost; modified starches are engineered for freeze-thaw stability, acid and shear resistance, and controlled viscosity development under real process conditions.
02 Types we supply
Each entry below is a grade — a specific version of this product, made to its own recipe for a particular use. If you are not sure which one you need, tell us what you are making and we will advise.
- Native corn starch
- Native wheat starch
- Tapioca starch
- Potato starch
- Modified starches (E1412 / E1414 / E1442)
- Pregelatinised and waxy maize starch
03 Typical specification
These figures are approximate and differ slightly between producers. The binding numbers are the ones on the certificate of analysis for your actual shipment, which we send with every quotation.
04 Applications
- Sauce, soup and dressing thickening
- Meat and sausage binding
- Bakery and batter systems
- Dairy and dessert texture
- Confectionery gelling
- Instant and convenience foods
05 Industries served
06 Packaging options
- 25 kg multi-wall paper bags
- 1000 kg jumbo bags
07 Supply & export note
Modified starch selection should follow the process conditions — pH, shear, temperature and freeze-thaw exposure. Send us the process parameters and we will propose the functional grade rather than the cheapest one.