Contact Us

Starches (Native)

What Are Native Starches?

Starch is first separated from agricultural raw materials – primarily wheat, maize or starch potatoes – by applying mechanical processes, such as grinding, followed by mechanical separation of the starch from the other components, such as proteins and fibres.
  
The result is a milky liquid known as starch slurry, which is a mixture of water and starch granules.
 
To produce Native Starch, this starch slurry is then usually simply dried. The resulting powder is a native starch, which can have many functionalities in food. We have sourced the best Native Starches from around the world to make sure our clients have access to premium products.

Tapioca

READ MORE

Native tapioca starch has a high viscosity and a lengthy texture, making it a good thickener and an excellent binding agent. Also known as Arrowroot Flour in Australia, is made from the cassava or yucca (yuca) root, by pulping, and drying the starch to create a fine flour.

Maize

READ MORE

This native starch is a white or cream-coloured, fine and homogeneous powder, with a neutral taste and odour. Maize starch can thicken ingredients, retain moisture, reduce viscosity, offer freeze-thaw stability, stabilise ingredients and replace fats. It is also a gelling agent and flour adjuster.

Potato

READ MORE

Native potato starch is an odourless neutrally tasting white powder. It provides high viscosity and heightens the taste, odour and colour of the food in which it is used, thanks to the low protein and fat/lipid content. Native potato starch is also very suitable for use in pet food and animal nutrition.

Return To Top
Get In touch

Wholesale food ingredient suppliers

In addition to sourcing and marketing ingredients we offer custom blending and formulation, warehousing and freight forwarding and testing and advice regarding food safety and quality assurance.

Contact Us