Starches
CORN STARCH
Corn Starch is an ingredient in many packaged foods and industrial products. Extracted from corn kernels, it is odorless, has an off-white appearance and distinctive silky feel. Remaining stable at high temperatures, Corn Starch provides stability, viscosity, texture, and other desired properties to many food products, such as baked goods, processed cereals, puddings, desserts, fillings, soups, syrups, sauces, mayonnaise, and processed meats.
Beyond food production, Corn Starch has applications in paper, textile, petfood and livestock feed manufacture, and is a common binder and filler for tablets in the pharmaceutical industry. Practically every industry sector uses some form of Corn Starch.
POTATO STARCH
Another staple of the food industry, Potato Starch is used in the manufacture of bakery products, potato snacks, noodles, soups, meatballs, and meat coatings. Other industrial applications include paper-making, adhesives, and cosmetics.
Potato Starch exhibits a higher viscosity than other starches, giving it strong water binding capacity. Supplied as a white powder, Potato Starch has a neutral taste, a neutral odor, and becomes clear in solution.
TAPIOCA STARCH
Tapioca Starch is used in the food industry for a wide range of products. These include bakery products, sheeted and extruded snacks, soups, sauces, dairy desserts, puddings, and pudding powders, as well as processed meats.
It is also used in the manufacture of paper products. Supplied as a white powder, Tapioca Starch has a bland, neutral taste, a slightly long, cohesive texture, and high water-binding properties.