The starch is extracted from maize kernels through washing, grinding and drying. In aqueous systems, it gelatines at around 80 °C and forms a highly viscous paste which, on cooling, sets into a smooth, short-chain gel. Typical functions include viscosity control, stabilisation, texture improvement in baked goods, and the adjustment of protein content in mixing systems.

Typical applications include baked goods, fillings, sauces, confectionery and delicatessen products – wherever defined gel structures and functional binding are required.

Quality:organic, conventional

Origin: EU, India

Sectors: Food

Characteristics:gluten-free, vegan, lactose-free

Starch content:approx. 85 %