Starch
Functional Starches for Food and Dairy Applications
At Food and Dairy, we understand that texture, stability, and consistency are critical in modern food and dairy processing. That’s why our starch portfolio is crafted to deliver reliable performance across a wide range of products—from yoghurt and dairy desserts to sauces, beverages, and convenient ready-to-eat foods.
Modified Tapioca Starch
Our modified tapioca starches are engineered to perform under heat, acid, shear, and freeze–thaw conditions. They ensure consistent viscosity, improved body, and stable formulations, making them ideal for yoghurt, dairy desserts, sauces, and frozen products. Trust our solutions to enhance texture and maintain quality, even under challenging processing conditions.
Native Starch
Our native starches are naturally extracted from plant sources to provide clean-label thickening and gelling properties. They hydrate quickly to form smooth pastes that enhance body, texture, and moisture retention in desserts, sauces, puddings, and fillings. Choose our native starches for natural, minimally processed ingredient solutions your consumers will love.
Pre-gelatinized / Instant Starch
With our instant starches, you get rapid thickening without heat. Designed to disperse easily in cold water, they deliver immediate viscosity and smooth texture—perfect for instant powders, beverages, convenience foods, and no-cook dairy preparations. Simplify your processing without compromising quality.
Resistant Starch
Resistant starch acts as dietary fiber and supports gut health while improving product texture and stability. It enhances body, reduces calorie contribution, and provides functional nutritional benefits in dairy, beverages, baked products, and health-focused formulations. Suitable for clean-label and high-fiber applications.
Waxy vs. Regular Starch
Waxy starches, rich in amylopectin, offer high viscosity, smooth texture, and excellent freeze–thaw stability for frozen desserts and dairy systems. Regular starches contain both amylose and amylopectin, providing balanced thickening and gel strength suitable for sauces, fillings, and a wide range of processed foods. 👉 Learn more about Starch here
F.A.Q.
Modified tapioca starch is designed to resist heat, acid, shear, and freeze–thaw conditions. This ensures consistent viscosity and prevents separation in yoghurt, desserts, sauces, and frozen products throughout processing and storage.
Yes. Native starch is minimally processed and extracted directly from plants, making it ideal for clean-label products. It offers natural thickening, gelling, and moisture retention without chemical modification, perfect for puddings, sauces, and traditional dairy desserts.
Use instant starch when you need immediate thickening without heat. It dissolves in cold water and develops viscosity quickly, making it ideal for instant beverages, convenience foods, cold-process desserts, and powdered mixes.
Resistant starch behaves like dietary fiber because it is not digested in the small intestine. It supports gut health, lowers glycemic response, and boosts fiber content—ideal for functional dairy, beverages, and health-oriented formulations.
Choose waxy starch when you need high viscosity, smooth texture, and excellent freeze–thaw stability—especially for frozen desserts and dairy systems. Choose regular starch for balanced thickening, gel strength, and versatility across sauces, fillings, and general food processing.