Starches

Tapioca starch is characterized by a generally lower amylose content compared to other starches, offering good viscosity and forming less rigid gels with less water expulsion. It is translucent, colorless, and dissolves easily in the mouth without affecting the flavor of food.

Maize starch, derived from non-GMO corn, is a white powder used to improve the consistency and appearance of sauces, creams, and baked goods. When heated, it forms a firm, opaque gel with intermediate viscosity and is ideal for making baked goods softer and more uniform.

Wheat starch is a white powder that forms an opaque paste with moderate viscosity and gelatinizes between 58-90°C. It is used to add body and softness to baked goods, fillings, creams, and sauces without affecting the flavor of the final product.

Rice starch is highly digestible, non-allergenic, and forms a firm white, creamy texture due to its components’ granules, which are typically small and uniform in size. It is used in creams, sauces, and light products, can replace gelatin in vegan products, and enhances the softness of baked goods.

Modified starches, treated with acids, bases, or anhydrides, are more resistant and versatile than native starches. They are ideal for gelling and thickening foods subjected to intense treatments, improving properties such as heat resistance, refrigeration, freezing, cutting stress, or acidic pH.

Potato starch has a low gelatinization temperature (around 65°C) and forms a firm, translucent, and viscous paste, making it suitable for products that undergo cooking processes that are not overly intense. It is ideal for puddings, creams, sauces, fillings, and baked goods.

Potato flakes are easy to rehydrate with water without the need for heating. They are ideal for making mashed potatoes and gnocchi, and can also serve as thickeners and texturizers in various food products.