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.
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
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
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
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.