NATIVE STARCHES

NATIVE STARCHES are basically pure forms of starch. They can be obtained from sources such as corn, wheat, potato, rice, cassava and tapioca. These long-chain carbohydrates are insoluble in cold water and swell to different degrees, depending on type and temperature.

Native starches have been used for decades in the food industry, but because of limitations such as breaking down when reheated or in acidic environments, some food manufacturers moved to using food starches which have been physically, chemically or enzymatically modified.

Native starch functionalities:

• Thickening • Texturizing • Stabilizing • Moisture retention • Gelling • Film forming • Dusting • Dough binding

Native starch applications:

• Bakery mixes • Frozen cakes • Sheeted snacks • Batters & breadings • Brewing adjuncts • Dry mix soups and sauces • Pet foods • Processed meat • Pudding powders • Cold Process Salad dressings & Dips • Frozen prepared entrée sauces • Fruit Preps 

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