Starches

Native starches are obtained by physical means, their main functionality is to provide texture to food. They are used in products with clean labeling, since it is not necessary to declare a specific functionality and they are not treated as additives

Modified starches have improvements at the level of their chemical structure, which allow them to resist thermal processes for long periods of time, shear conditions and acidic pH, as well as a decrease in their retrogradation

They are used in foods as emulsifiers, thickeners and stabilizers

Products

• Native starches like potato, cassava, cornstarch

• Sour cassava starch for use in baked goods

• Modified corn, potato, and pregelatinized starches