Native Starches
Derived from sources such as maize, waxy maize, high amylose maize, wheat and tapioca; native starches are generally used for the purpose of food texturizing and thickening. They are insoluble in cold water and swell to different degrees depending on the temperature used. Native starches have very good thickening, gelling, moisture retention and anti-staling properties.
Native starches in action!
Our applications teams are constantly testing native starch potential by creating delicious, on-trend prototypes.
Culinary
Features / Benefits
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Leverages the unique properties of corn, wheat and tapioca for thickening and providing viscosity to products that are consumed immediately after preparation
We recommend:
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C*Gel ®, C*Gel ® LM, C*Gel ® Instant, C*Cream ® Gel
Bakery and Fillings
Features / Benefits
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Leverages the unique properties of corn, tapioca and wheat help with crumb structure and shelf life
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Used in gluten free bakery to replace flour
We recommend:
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C*Gel ®, C*Cream ® Gel, C*Gel ® Instant, C*Gel ® LM
Dairy & Plant-based alternatives to dairy
Features / Benefits
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Leverages the unique properties of corn and tapioca for gelled texture
We recommend:
C*Gel ®, C*Gel ® LM, C*Gel ® Instant, C*HiForm ®
Confectionery
Features / Benefits
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Mold release and gel formation
We recommend:
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C*CleanSet, C*Set ®
Meat & Plant-based alternatives to meat
Features / Benefits
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Leverages the unique properties of corn, tapioca and wheat for gelling and thickening properties
We recommend:
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C*Gel ®, C*Cream ® Gel, C*Gel ® LM, C*Gel ® Instant
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.