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Starches and Derivatives

Cargill's offer

Given the multi-functional properties of starches and starch-based texturizing solutions, Cargill's starch recommendations are directly related to each customer's specific food and beverage system, processing and preparation conditions, packaging and storage requirements and the nutritional benefits sought.

Cargill's starches have been developed to fulfill the versatile needs of modern food processes and cuisines.

Starch type Brandnames used in U.S. Brandnames used in E.U.
Native starches AmyloGel®
Thinned starches Cargill Set™
Cargill DrySet®
Stabilized starches Cargill Tex®
Pregelatinized starches:    
Roll-dried starches Cargill Tex-Instant™
Cold water swelling starches HiForm®
HiForm A™
C*HiForm A™
Specialty starches AccuCoat®
Clean Set®
EZ Fill™
C*Actistar™ 11700

Within the Asian Pacific region, both brandnames are available.

Starches from Cargill are also available as Tailor-made starchy based solutions, under the TexDesign™ brandname. For example, the TexDesign™ 59050 solution is a bakery fat replacement system that is used as a dry-mix or cream to replace margarine or oil.

Starch for innovative textures

Starch is one of the oldest and most versatile of nature's ingredients. It has been used by man for centuries to provide energy, bulk, and roughage in the diet. Starch is the primary source of stored energy in cereal grains. Other good sources of dietary starch are potatoes, rice, maize, tapioca, pasta and pulses.

The starch industry began with maize refining in the mid-19th century. The manufacture of refined maize starch for the laundry industry was among the first applications, followed by animal feed products and maize oil in the latter part of the century.

Today, starches and glucose syrups remain core products of the starch industry, but new technology and innovations in microbiology are expanding the industry's product portfolio. This is leading to the creation of new markets for food starch applications.


Native starches

Typical applications include:

  • Bakery mixes
  • Batters and breadings
  • Brewing adjuncts
  • Creamy spreads and fillings 
  • Dry mix soups and sauces
  • Licorice confections
  • Pet foods
  • Processed meat
  • Pudding powders
  • Salad dressings

Thinned starches

Thinned starches are used in the following types of application:

  • Confectionery products
  • Coated foods such as breaded of battered products
  • Imitation cheese
  • Processed meat production

Stabilized starches

Stabilized starches are used in applications as diverse as:

  • Canned and frozen prepared foods
  • Dairy desserts (yogurt, cream)
  • Dips and spreads
  • Fruit pie and cream fillings
  • Gravies, dressings and sauces
  • Noodles
  • Soups

Roll-dried starches and cold water swelling starches

Typical applications for these starches include:

  • Extruded snacks
  • Instant desserts
  • Instant food powders
  • Instant pie fillings
  • Instant sauces
  • Spices and seasonings

Certification System

Cargill has established a product portfolio specific for the European market that can supply, where required, starch originated from conventional (non-GM) sources using an Identity-Preservation supply chain program. With dedicated production lines, product segregation and documentation systems, Cargill's processes are considered an industry benchmark for the production of conventional (non-GM) starch products. Starch produced through Cargill's Identity-Preserved programs is in line with the EU regulatory requirements for exemption from labelling (EC/1830/2003).

Cargill starches produced in the USA, Europe and Asia are Kosher and Halal certified. All regional, national and international certifications are issued by well-known official certification bodies and available upon request.

Depth of Experience

Cargill knows that its customers rely on the company's technical expertise in starches. These combine application chemistry, product development and technical knowledge and assistance. Selecting the best possible starch ingredient and ensuring maximum effectiveness in use is fundamental to guarantee optimal end-product quality.

With its worldwide processing capabilities, Cargill has been specializing for decades in the production of starches with carefully designed performance characteristics. These have been developed according to strict environmental and ecological principles, while respecting the value of naturally grown raw materials.

To meet customer requirements at a global and local level and pursue its commitment to innovation, Cargill has established food application centers in:

  • North America (Hammond, Minneapolis)
  • Europe (Vilvoorde, Baupte, Rubi and Amsterdam)
  • Asia (Beijing)

These centers contain laboratories and pilot manufacturing facilities, together with a network of dedicated application specialists. This approach aims to build lasting and successful partnerships with customers using starch technology as a key element in formulating new products.

Cargill has in-depth expertise in many end-use applications for starches and works in close contact with its customers to deliver the specific functionality and performance required in various consumer products.


Starch consists of two glucose polymers: amylose and amylopectin. These two glucose polymers do not exist freely in nature, but are components of the starch granule. The size, shape and structure of the granules vary substantially between botanical sources. The relative proportion and structural differences between amylose and amylopectin contribute to the significant differences in starch properties and application functionality.

Starch granules are essentially insoluble in cold water. Their unique functional characteristics are the result of three major changes they undergo when heated with water: gelatinization (viscosity increase), pasting and retrogradation. Retrogradation is especially evident when starch containing amylose is cooled, resulting in water release (syneresis).

To meet the changing needs of consumers and food processors, native starch can be adapted to create unique functionalities in consumer products, increasing their versatility in different processing conditions and preparation environments.


Characteristics Amylose Amylopectin
Shape Essentially linear Branched
Linkage α-1,4 (some α-1,6) α-1,4 and α-1,6
Molecular weight < 0,5 million 50 - 500 million
Film forming Strong Weak
Gelling Firm Soft
Color with Iodine Blue



Starch Amylose (%) Amylopectin (%)
Maize 25 75
Waxy maize 1 - 5 95 - 99
Wheat 25 75
Potato 20 80
Tapioca 17 83
High Amylose maize 50 - 70 30 - 50


Partners in Success

In the Cargill starch business, we take the time to understand your specific needs in order to provide solutions, not just products.  Worldwide customers recognize this and benefit from our:

  • Process and supply chain excellence
  • Active presence in almost every food and beverage market in the world
  • Worldwide processing capabilities
  • Comprehensive and growing range of starches available from different raw materials
  • Efficient and economical manufacturing solutions

Helping your business succeed is our primary goal.

Production Sites

Today, Cargill's manufacturing plants in The Netherlands, France and the USA are among the most advanced starch production facilities in the world. Making use of highly sophisticated manufacturing processes, the company is able to ensure a fast and flexible response to customer requirements.

Cargill manufactures starch among others at the following locations :

  • Hammond (USA)
  • Cedar Rapids (USA)
  • Sas van Gent (The Netherlands)
  • Haubourdin (France)
  • Krefeld (Germany)

Regulatory Status

In the EU, native starches, dextrins and thinned starches modified by acid, alkali or enzymatic treatment are labeled as “starch” food ingredients. Starches modified through oxidation, esterification and etherification are regulated under EC Directive 95/2 EC on food additives. 

In the USA according to FDA regulation 21 CFR 172.982, modified starches including enzyme treated and acid hydrolyzed starches need to be labeled as “food starch-modified”.

Cargill's global team of regulatory and food law experts will be glad to provide assistance on regulatory, nutrition-related claims and food law-related issues.

Locations - Starches & Derivatives

Asia Pacific


Cargill Specialty Asia
Cargill Australia
2 Smith Street Summer Hill
Sydney, New South Wales, 2130 Australia
Telephone: +61-2-8752-0902


Cargill Texturizing Solutions 2F
No.18 Building
Universal Software Park
879 Zhong Jiang Road
Shanghai 200333, P.R.China
Telephone: + 86 21 52820099
Fax: +86 21 52825709


Please contact Cargill Malaysia:
Telephone: + 603 2246 3111
Fax: + 603 2246 3018


Cargill Specialty Asia
Cargill Japan Ltd.
Kokusai Building
3-1-1 Marunouchi Chiyoda-ku
Tokyo, 100-0005 Japan
Telephone: +81 3 5224 5699
Fax: +81 3 5224 5700


Please contact Japan, Cargill Japan Ltd:
Telephone: +81 3 5224 5699
Fax: +81 3 5224 5700


Cargill Malaysia
Sdn Bhd Level 47
Menara TM Off Jalan Pantai Baru, 59200 Kuala Lumpur, Malaysia
Telephone: + 603 2246 3111
Fax: + 603 2246 3018

New Zealand

Please contact Japan, Cargill Japan Ltd:
Telephone: +81 3 3288 9753
Fax: +81 3 3288 7545


Cargill Texturizing Solutions
Philippines, Inc.
29/F Citibank Tower
8741 Paseo de Roxas Makati City, Philippines
Telephone: +632 840 5418
Fax: +632 813 1822


Please contact Cargill Malaysia:
Telephone: + 603 2246 3111
Fax: + 603 2246 3018


Cargill Siam Limited
18th Floor
Sindhorn Building Tower 3
130-132 Wittayu Road
Lumpini, Pathumwan, Bangkok 10330
Telephone: +66 2 263 2929
Fax: +66 2 689 6019



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.