Starch is commonly used to thicken sauces, gravies, pie fillings, and soups. As it heats up, it absorbs water and swells, increasing the viscosity of the product.
In products like jellies, puddings, and gummies, starch helps form a gel, creating a firm structure that holds its shape.
Starch can improve the texture of many products, making them creamier, smoother, or providing a desired 'mouthfeel.'
In processed meats, starch is used to bind water and fat to improve the texture and yield of the final product. It’s also used in pharmaceuticals as a binder in tablets.
Starch helps baked goods and other products retain moisture, improving shelf life and preventing staling.
Starch can create edible films and coatings that are used in food packaging and as coatings for pharmaceuticals or candies.
In low-fat food products, starch can replace fat by mimicking its mouthfeel, contributing to the creaminess or richness without the high calories.
Starch powders can be applied to products like confectionery to reduce surface stickiness and to prevent dusting.
Industrial starches are used as adhesives in paper products, corrugated cardboard, and other applications.
Starch can be used to encapsulate flavors, vitamins, or other active ingredients to protect them during processing and control their release.
Fine starch powders can prevent clumping in powdered foods by absorbing moisture and creating a barrier between particles.
In emulsified products like salad dressings, starch can stabilize emulsions, preventing the separation of oil and water phases.
