Reliable Texture, Every Time
Starches
Derived from sources such as corn, wheat, and potatoes, organic starches serve as versatile ingredients in the food industry. They are widely used as thickeners, stabilizers, and texturizing agents, ensuring smooth and consistent textures in soups, sauces, and desserts. Their unique characteristics, such as varying gelatinization temperatures and viscosities, make them suitable for diverse applications, including gluten-free baking and snack production. For example, potato starch enhances crispiness in coatings, while corn starch creates glossy finishes in pie fillings. By offering natural, organic alternatives, these starches cater to clean-label and health-conscious formulations.
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Functional clean label starches represent alternatives to chemically modified starches. Due to physical treatment, clean label starches are able to perform similar to modified starches in regards to process stability, shelf-life stability, texture profile, etc. without application of any chemical process.
Native starch is the simplest starch product; it is a powder obtained from plants containing starch. It is ideal for use in applications where products are consumed directly after preparation, as well as special applications such as gluten-free bakery products. Simply: products where no storage or specific process stability is needed.
Our QUEMINA line of pre-gelatinized starches are hydrothermally treated starches of various source materials and have the capability to swell upon the addition of cold water.
Thin-boiling starch is a partially hydrolyzed starch product, providing low and uniform viscosity. It can be readily dispersed in water and is ideal for use in sauces and gravies, candies and jellies, and frozen food.