Starch is one of the most common and versatile thickening agents used in food. It is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. It is the most common carbohydrate in human diets and is contained in large amounts in foods as potatoes, wheat, maize (corn), rice, and cassava/tapioca. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. 

Starch consists of two general types of molecules: the linear or helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. In practice there are two main types of starch in use: native starches and modified starches. Modified starches, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties. Starches are modified to enhance their performance in different applications, for example to increase their stability against excessive heat, acid, shear, time, cooling or freezing. They can also be altered to change their texture, to decrease or increase their viscosity, to lengthen or shorten gelatinization time or to increase their visco-stability. Acatris has many types of starch available, both native and modified. Please contact our sales department to find out which type is most suitable for your application.