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Potato Starch/Native Starch/Modified Starch

Product Details
Potato Starch/Native Starch/Modified Starch
Potato starch
Potato starch is used in food production as a thickener and filler, a fat substitute and as a carrier for flavouring, as a stabiliser for emulsions and to bind water. Potato starch is characterised by its white colour, is neutral taste and high viscosity. Potato starch is used in the production of meat products, noodles, snacks or baked goods and to bind soups and sauces. Potato starch is naturally gluten-free.

Tapioca starch
Tapioca starch is used widely as a thickener and stabiliser thanks to its excellent properties. Tapioca starch is used in the production of meat products, noodles, snacks and baked goods as well as to bind sauces and soups. Tapioca starch is more similar to potato starch than any other unmodified starch and can therefore be used to substitute potato starch. Tapioca starch is naturally gluten-free.

Cornstarch
Cornstarch is used as a thickener and binder for sauces, soups, custards and creams and is also used as a separating agent for grated cheese or icing sugar. It is used as a baking ingredient in cakes, gateaux, fatless sponges and biscuits. Cornstarch can also be used as a coating for meat or fish products. Cornstarch is naturally gluten-free.

Wheat starch
Wheat starch is primarily used in the production of baked goods thanks to its excellent properties. Wheat starch is also available in gluten-free form for the production of gluten-free baked goods.

Rice starch
Rice starch is commonly used in the production of baked goods and desserts in the food industry, and as a thickener in sauces and soups. Rice starch is particularly used in the production of gluten-free products. Rice starch improves taste and is naturally gluten-free.

Pea starch
Pea starch is used for the production of meat products, noodles, sauces and desserts thanks to its excellent thickening, binding and setting properties. Pea starch is very different to other unmodified starches due to its high amylose content and low setting temperature. Pea starch is distinguished by its particular texture and film forming properties. Pea starch is naturally gluten-free.

Dried potato starch
Dried potato starch is produced with varying moisture content, such as 6% or 12%. As with unmodified potato starch with a normal moisture content, dried potato starch can be used as a binder and thickener in a range of products such as sauces, soups, meats, tinned products and ready meals or in instant flour. Dried potato starch is particularly suitable for products in a powdered form or products such as crispy snacks where a low moisture content is naturally required.

Dried cornstarch
Dried cornstarch is produced with varying moisture content, such as 3.5% and 7.5%. As with unmodified cornstarch with a normal moisture content, dried cornstarch can be used as a binder or thickener in a range of products. Dried cornstarch is particularly suitable for products such as sauces and soups in powdered form, cake mixes or pasta where a low moisture content is naturally required.

Pregelatinised potato starch
Pregelatinised potato starch is a thermally modified potato starch which is the declared equivalent to a native starch. The thermal treatment means that this starch is soluble in cold water and is therefore also called cold swelling starch. Pregelatinised potato starch is suitable for use as a thickener and stabiliser in the production of fruit fillings, instant products, such as creams and desserts, soups, sauces or salad dressing.

Modified potato starch
Potato starch can be chemically or physically modified. Modified potato starch can achieve a wide range of improvements both in terms of industrial manufacturing processes and in texture, consistency, shelf-life or freezing and thawing stability of the end products. Modified potato starch can be used in almost all areas of industrial production of foods.

Modified tapioca starch
Tapioca starch can be used in various modifications for a wide range of applications and production processes. Modifications optimise the product properties in terms of the production process and improve the properties of the end product. Modified tapioca starch can be used in virtually all areas of food production.

Modified corn starch
Modified corn starch is available with a range of modifications and for various applications, such as improving water binding capacity, freezing and thawing stability, texture or shelf life. The technical and functional properties of almost every product can be improved with the use of modified corn starch.

Modified wheat starch
Chemically or physically modified wheat starch is produced to better meet the requirements of the food processing industry. The modifications improve the properties of wheat starch in the production process. Modified wheat starch has better stability and improved binding capacity when exposed to heat, acid and shear forces during the production process.
Contact Information
  • Contact PersonSabine Mends
  • Telephone+493082704044
  • Fax Number+493082704047
  • Websitehttp://www.birkamidon.com
  • Post Code10715
  • AddressWilhelmsaue 12A, 10715 Berlin
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