Rice Starches
Rice starch is a polymeric carbohydrate and the main component of Rice. Mainly composed of amylose and amylopectin, it has a very fine granularity compared to other types of starch.
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Vital Wheat Gluten
Vital Wheat Gluten is the natural protein found in wheat and widely used across food applications as a binding agent, to improve dough elasticity, and enhance a product’s overall texture.
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Pregelatinized Starches – Heat Treated
Pregelatinized starches are hydrothermally treated to make them cold water soluble. Due to this unique feature, they are used for many food products that do not require heat for preparation.
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Modified Waxy Maize Starches
Chemically modified Non-GMO starches based on waxy maize. Uniquely tailored to provide excellent thickening capacity and good stability against heat, freeze/thaw, acid and shear.
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Low Moisture Starches
Low-moisture starches are native starches that have been dehydrated to a moisture content of max. 6.0%. Used as a moisture-controlling agent in dry mixes, it also aids in reducing adhesion in sticky applications.
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