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 Grades traded
- Native corn starch
- Native wheat starch
- Tapioca starch
- Potato starch
- Modified starches (E1412 / E1414 / E1442)
- Pregelatinised and waxy maize starch
03 Typical specification
Values shown are indicative and vary by producer grade. The binding specification is the producer certificate of analysis issued against your consignment, supplied with every offer.
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.