OTHER STARCHES

Native Corn Starch

Used as a bulking agent, canning, herb & spice carrier, chemicals, chewing gum, condiments, confectionery, cosmetics, dehydrated foods, dry mixes, food powders, gravies, and pharmaceuticals.

Modified (Waxy) Corn Starch

These starches are used to increase their stability of corn starch against excessive heat, acid, shear, time, cooling, or freezing. Typical applications include sauces, dressings, gravies, canned foods, and dairy desserts.

Native Pea Starch

A unique starch produced from yellow peas that performs well in producing vermicelli. It is often used in combination with High Viscosity Potato Starch to produce noodles.

Native Mung Bean Starch

This starch is extracted from mung beans and is mainly produced in Asia. It is frequently used to produce traditional glass noodles or vermicelli.

Native Fava Bean Starch

A non-GMO and gluten-free starch with typical vegetable starch properties. Fava bean starch has good water absorption and gelling properties and is used in similar applications as pea starch, like in glass noodles.

Rice Starch

Commonly used in the food industry, rice starch has a unique granule size and molecular structure that includes both amylose and amylopectin. Its small granule size and neutral taste make it a popular whitening and smoothing agent in confectionery coatings for chocolate lentils, liquorice, and chewing gum, as well as in bakery icings and fillings. Rice starch can replace titanium dioxide, a commonly used additive in the food industry as a whitening agent.