Used generally for the purpose of food texturizing and thickening, native starches are derived from sources such as maize, waxy maize, high amylose maize, wheat, tapioca and potato.
Native starches are insoluble in cold water and swell to different degrees, depending on the temperature used. They have very good thickening, gelling, moisture retention and anti-staling properties.
Functionality of native starches
- Moisture retention
- Film forming
- Anti-staling applications
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.