Starches
CATEGORIES: Dairy | Baking | Convenience | Confectionery
Our range of starches are carefully selected to ensure optimum performance. Options from various sources – maize, tapioca, wheat and potato, both in cooked or pregelatinized (instant) options. Native starches are less resistant than modified starches to extremes in pH, temperature, salt and shear. Starches can be modified chemically or physically or a combination of both. The type of modifications includes Oxidized, Acetylated, Hydroxy-propylated or the addition of phosphates or adipates.
Dairy
Starch Options:
Maize / Tapioca / Wheat / Potato | Modified / Native | Cooked / Pregelatinized
Corn extracted starch that varies in its resistance so shear, temperature and acidic conditions. Native starches are less resistant than Modified starches to extremes in pH, temperature fluctuation and shear processing parameters.
Baking
Starch Options:
Maize / Tapioca / Wheat / Potato | Modified / Native | Cooked / Pregelatinized
Corn extracted starch that varies in its resistance to shear, temperature and acidic conditions.
Native starches are less resistant than modified starches to extremes in pH, temperature fluctuation and shear processing parameters.