Starches and derivatives

Native starch

Native starch can be extracted from many vegetable origins. They are insoluble in cold water and swell to varying degrees depending on the temperature used. Native starches have very good thickening, gelling, moisture retention and anti-clumping properties.They are used for texture formation and bonding and are therefore applicable in several food industry applications. They can also be offered in an instant version.

Modified starch

Modified starches are developed when the functional properties of the native starch do not achieve the requirements of the desired end product. The most common type of starch modification is the treatment of native starch with small amounts of approved reagents. This can influence many properties of native starches, including their viscosity, gelatinization temperature, colloidal properties, freeze-thaw stability and resistance to acid and shear conditions.

A selection from our range:

- texturising acetylated starches with high viscosity, exceptional freeze-thaw stability and resistance to acids and shear conditions.

- highly stable texturising hydroxypropyl starches that offer viscosity, exceptional stability (heat/acid/thaw) and improved gloss for end-product applications.

- starch with a core that provide viscosity and stability in a wide range of processing conditions (from mild to heavy).

- highly stable texturising starches based on tapioca that provide viscosity, exceptional stability (heat/acid/freeze-thaw) and a clean and creamy mouthfeel.

- functional cold water swelling starches that have been agglomerated to improve handing and dispersion whilst delivering exceptional stability and instant viscosity.

- Is designed to give food and beverages an extra pulpy texture. It can be used to make the product more visually appealing.

Maltodextrin

Maltodextrins and dried glucose syrup are being created while converting starches to dextrose. These products are mainly applied as 'bulking agents' to add dry substances in several food applications. 

• Dextrose is derived from maize starch and, due to its functional, sensory and nutritional properties, has become an essential ingredient in a wide range of food and beverage applications.
• Dried glucose sprays are obtained by enzymatic conversion of ordinary cornstarch. Its functional properties are mainly: Good dispersibility, solubility and binding. Also inhibits sugar crystallisation.
• Spray-dried maltodextrin is obtained by enzymatic conversion of maize starch.