Your Partner in Starches Derivatives

Corn starch, also known as maize starch or corn starch (American English), is a starch derived from the endosperm of the corn (maize) grain. Corn starch is a versatile and essential ingredient widely used in food applications for its exceptional thickening, stabilizing, and binding properties. Derived from the endosperm of corn kernels, it is a natural, gluten-free product suitable for various dietary needs.

In food production, corn starch is commonly used as a thickening agent in soups, sauces, gravies, and puddings, providing a smooth and glossy finish. It enhances the texture and consistency of baked goods by contributing to moisture retention and creating a tender crumb. Corn starch is also an effective anti-caking agent in powdered products and serves as a key ingredient in batter and coating formulations to improve crispness.

With its neutral taste and versatility, corn starch is a vital component in developing high-quality, innovative, and consumer-friendly food products.

Pea starch is a natural, plant-based starch derived from yellow peas, offering unique functional properties for a wide range of food applications. Known for its clean label appeal, pea starch is gluten-free, non-GMO, and suitable for vegan and allergen-conscious diets.

In food applications, pea starch is valued for its excellent thickening and gelling capabilities, making it ideal for use in soups, sauces, gravies, and processed foods. It enhances the texture and consistency of products, offering a smooth and creamy mouthfeel. Pea starch also has good water-binding properties, which help in moisture retention, extending the shelf life of baked goods, dairy alternatives, and snack foods.

Moreover, pea starch acts as a stabilizer in emulsions and can improve the crispiness of fried products by forming a protective coating. Its mild flavor and adaptability make it a versatile ingredient in creating healthier, more sustainable food products without compromising on quality or taste.

Potato starch is a natural, high-quality starch derived from the tubers of potatoes, known for its excellent thickening, gelling, and moisture-retention properties. It is a popular choice in the food industry due to its versatility, clean label appeal, and ability to enhance both the texture and appearance of various food products.

In food applications, potato starch is primarily used as a thickening agent in soups, sauces, gravies, and puddings, providing a smooth, transparent finish without altering the flavor. It is highly effective in creating a light, fluffy texture in baked goods such as cakes, pastries, and bread, and can improve the moisture retention in gluten-free products, helping them maintain a soft and tender texture.

Potato starch is also utilized in the production of processed foods like ready-to-eat meals, snack coatings, and fillings, where it improves consistency and prevents separation. Additionally, its high amylopectin content makes it an excellent choice for creating smooth gels in desserts, jellies, and fruit fillings. With its neutral flavor and functional benefits, potato starch is a go-to ingredient for creating high-quality, consumer-friendly food products.

Rice starch is a fine, white powder derived from rice grains, known for its mild flavor, smooth texture, and excellent functional properties. It is a popular ingredient in the food industry, especially in applications where a delicate texture and neutral taste are desired.

In food applications, rice starch is primarily used as a thickening agent in soups, sauces, gravies, and desserts, providing a smooth, creamy consistency without altering the flavor of the dish. It is particularly valued for its ability to create clear, glossy finishes, making it ideal for use in beverages, jelly, and fruit fillings. Rice starch is also commonly used in baby food and other sensitive applications due to its gentle, non-irritating nature.

In baked goods, rice starch can improve texture by enhancing moisture retention, resulting in soft, tender products such as cakes, pastries, and gluten-free items. It is also used in processed foods, snack coatings, and rice-based products, where it contributes to a smooth mouthfeel and helps maintain product stability. With its neutral taste and versatile functionality, rice starch is an essential ingredient for creating high-quality, smooth-textured food products.

Tapioca starch is a versatile, gluten-free starch derived from the cassava root, commonly used in food applications for its excellent thickening, binding, and gelling properties. It is a popular choice for creating smooth textures and is highly valued for its clean label appeal, making it ideal for a wide range of food products.

In food applications, tapioca starch is primarily used as a thickening agent in soups, sauces, gravies, and puddings, providing a clear, glossy finish. It is also widely used in gluten-free baking, where it enhances the texture and elasticity of dough, resulting in soft, chewy products like bread, cookies, and cakes. Its ability to retain moisture helps extend the shelf life of baked goods, preventing them from becoming dry or stale.

Tapioca starch is also commonly used in processed foods such as snack coatings, fillings, and frozen foods. It improves the crispiness of fried items and acts as a stabilizer in products like fruit fillings and desserts. With its neutral taste, smooth texture, and functional benefits, tapioca starch is an essential ingredient in crafting high-quality, consumer-friendly food products.

Wheat starch is a natural carbohydrate extracted from wheat grains, known for its excellent functional properties in various food applications. It is widely used in the food industry for its thickening, gelling, and binding capabilities, making it a versatile ingredient in a wide range of products.

In food applications, wheat starch is primarily used as a thickening agent in sauces, gravies, soups, and puddings, providing a smooth and creamy texture. It is particularly effective in producing stable, heat-resistant gels, which makes it ideal for use in processed foods like ready-to-eat meals and snack coatings. Wheat starch also contributes to moisture retention in baked goods, improving the texture and shelf life of products like bread, cakes, and pastries by keeping them soft and moist.

Additionally, wheat starch plays a significant role in the production of noodles, pasta, and dumplings, where it helps achieve the desired elasticity and firmness. It is also commonly used in the production of gluten-free products, where it can be combined with other ingredients to replicate the texture of traditional wheat-based foods. With its neutral flavor and wide range of applications, wheat starch is a valuable ingredient in creating high-quality, consistent food products.