Native Starches

Native Starches

Derived from sources such as maize, waxy maize, wheat, tapioca and potato, native starch is generally used to thicken and add texture to food. It is insoluble in cold water and swells to varying degrees depending on the temperature. Native starch is a good thickening and gelling agent and retains moisture well.

Available Quality

Conventional Quality

  • C*Gel™ (maize, waxy maize, wheat, tapioca, potato)


 provides viscosity and texture

 good dispersibility in cold water

 low process stability (heat, shear, acid, freeze-thaw)



  • Biscuits and cakes
  • Cake mixes
  • Fillings and cremes


  • Soups
  • Dressings & sauces
  • Noodles

Meat & Meat Analogues

  • Corned beef and ham