Native starches

Native starches are basically pure forms of starch. They are the ones used as additives to foods. They can be obtained from sources such as corn, wheat, potato, rice, cassava and tapioca. These long-chain carbohydrates are insoluble in cold water and swell to different degrees, depending on type and temperature. Our supply includes two types of starch :

• Maize Corn Starch
• Tapioca Starch
• Maize StarchPowder Food Grade is a good source of carbohydrate in the diet.
• As an additive for food processing, food starches are typically used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, piefillings, and salad dressings, bakery products, baby foods and baking powder  and to make noodles and pastas.
• Tapioca Starch Powder Food Grade is also a good source of carbohydrate and is produced from the high quality Tapioca Tubers procures locally in South India. The quality of produce is superior due to the regional fertility and the water used for production.
• The applications include Extruded snacks, where it improves expansion, custard-type pie filling, where it reduces surface cracking and in baby foodsas a bodying agent. In biscuits and in cream sandwiches 5-10 % tapioca starch softens the texture and renders the biscuit nonsticky.