Native Starches

Used generally for texturizing and thickening, native starch is derived from sources such as maize, waxy maize, high amylose maize, wheat, tapioca and potato.  Native starch is insoluble in cold water and swells to different degrees, depending on temperature. Native starch has thickening, gelling, moisture retention and anti-staling properties. 

Applications Bakery:  Bakery mixes, breadings and batters Beverages Confectionery Convenience Foods:  Dry mix soups and sauces, salad dressings Dairy Meat:  Processed meats Other:  Brewing adjuncts, creamy spreads and fillings; pudding powders, pet foods

Functionality Adhesion Anti-staling applications Film forming Gelling Moisture retention Stabilizing Texturizing Thickening

 

Instant Starch

Cargill Gel-Instant™ native starch

Physically modified (pregelatinized) common or waxy maize starch. They are basic thickeners that provide instant viscosity without cooking.

Functionality: thickening; instant viscosity 

Cook-up Starch

Cargill Gel™ native starch

Derived from either common (dent) corn or waxy maize. Common corn starch is an economical thickener that provides viscosity when hot and forms a gel when cool. Waxy starch is more viscous when hot and does not gel upon cooling.

Functionality: thickening; provides viscosity

Specialty Starches

AmyloGel™ native high amylose starch

Available with either 50% or 75% amylose content. They are good film formers and result in an extremely firm gel when cooked.

Functionality:  film forming; filming

Cream Gel™ is a native tapioca starch

Provides thickening when hot and a slightly firm texture when cooled. The extremely bland flavor is ideal for delicately flavored foods.

Functionality:  thickening; bland flavor