Angel Food Cake

Yogurt Dip

Pizza

The Many Wonders of Starch

Use it to bring
foods and beverages
to life

Strawberry Smoothie

Lollipop

Tomato Soup

Thickens

Emulsifies

Improves Texture

STARCH IS THE
BACKBONE

of product structure, texture and stability

Gels

Stabilizes

Glazes

Expands

Pie

Replaces Fat

Enlivens Mouth Feel

Improves Texture

Enhances Flavor

Extends Shelf Life

Chicken Marsala in a pan

Shredded Cheese

STARCH IS NATURALLY SOURCED

Potato

Corn

Tapioca

Rice

Sago

POTATO

CORN

TAPIOCA

RICE

SAGO

HIGH AMYLOSE

+

WAXY MAIZE

Pretzels

Brown Shake

AND CAN HELP YOU
ADDRESS THE TRENDS

Pink Smoothie

CLEAN & SIMPLE |
HEALTH & NUTRITION |
SENSORY EXPERIENCE
AFFORDABILITY |
CONVENIENCE & PERFORMANCE

For example, new potato starches help you formulate clean tastes and great textures more efficiently—for the gluten-free and non-GMO products your consumers want today.

Potatoes

Chips

Noodle Soup

3 TYPES OF
STARCHES

NATIVE STARCH

Adds structure—thickens, binds and texturizes.

MODIFIED STARCH

Adds structure and stability—maintains food taste and consistency through freezing and thawing. Helps foods withstand high heat and shear during processing and maintain quality through shelf life.

FUNCTIONAL NATIVE STARCH

Adds structure, stability and a clean label—functionality is inherent in the natural sources from which the starch is made so it can appear on labels in simple terms like, “corn starch.”

Tapioca Pudding

Brownies

Pink Drink

ONE NAME IN CLEAN LABEL DOES IT ALL

NOVATION^® functional native starches provide the process tolerance of modified starch in a simple, clean label ingredient.

Pasta

THINGS TO CONSIDER
WHEN CHOOSING A STARCH

Product Properties, ph, thickness, opacity, gelling

Ingredients, fat, sugar, water

Process Parameters, time, temperature, shear

Yogurt Chive Dip