Wheat Starch Wheat starches function as thickeners, extenders, emulsion and stabilizers.
Ready to use flours, mixtures for bakeries, cakes and cookies.
Glucose and confectionary industry.
Sausages, canned meat and other meat products as binding agent for water and fat.
In soups, sauces and salad dressings as a binding agent and to obtain a smooth, creamy structure of the end product.
Infant food, spread, preserves, dry spice mixes and snacks as a binding agent.
Dairy products (e.g. pudding, custard).
Beer, as a source of carbohydrate for fermentation.
Fermentation, as a medium.
In meat industry it is used as a texturizer, absorbent of water (1:2), meat replacer. It is added up to 4% of mass in the recipes. The starch is added at the end of cuttering at 10 °C.
Cornstarch Cornstarch, sometimes referred to as corn flour, is a carbohydrate extracted from the endosperm of corn. This white powdery substance is used for many culinary, household, and industrial purposes.
Corn starch can be mixed into cool or room temperature liquids and then heated to cause a thickening action. Corn starch is often preferred to flour as a thickener because the resulting gel is transparent, rather than opaque. Corn starch is also relatively flavorless compared to flour and provides roughly two times the thickening power. Corn starch can be substituted at half the volume of flour in any recipe that calls for flour as a thickening agent.
Corn starch can also be used to coat fruit in pies, tarts, and other deserts before baking. The thin layer of corn starch mixes with the fruit juices and then thickens as it bakes. This prevents pies and other desserts from having a watery or runny texture.
Corn starch is also used as an anti-caking agent. Shredded cheese is often coated with a thin dusting of corn starch to prevent it from clumping in the package. The corn starch will also help absorb moisture from condensation and prevent a slimy texture from developing. A small amount of corn starch is often mixed into powdered sugar for the same purpose.
Potato starch Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.
Potato starch contains typical large oval spherical granules; their size ranges between 5 and 100 µm. Potato starch is a very refined starch, containing minimal protein or fat. This gives the powder a clear white color, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution.