Starches
Starch is a complex carbohydrate that exists in a wide array of foods, including grains, vegetables, and fruits. The principal sources of starch are corn, tapioca, wheat, and potatoes. The extraction of pure starches from foods yields a white, tasteless, and odorless powder that can then be used for a variety of different purposes in production processes.
Corn Starch
Properties: White powder
Purpose: Bulking agent
Where Used: Canned foods, herb and spice carrier, chewing gum, condiments, confectionary, dehydrated foods, dry mixes, food powders, gravies, sauces, cosmetics, pharmaceuticals
Fava Bean Starch
Properties: Beige with green hue; powder
Purpose: Bulking agent, texture and volume enhancer, dough strengthener, thickener
Where Used: Protein bars, gluten-free coatings, pasta, gluten-free bread, protein enriched bread
Mung Bean Starch
Properties: Beige or white powder
Purpose: Bulking agent, thickener
Where Used: Soups, stews, sauces, stir fries, noodles, vermicelli
Pea Starch
Properties: White with slight green hue; powder
Purpose: Bulking agent, thickener
Where Used: Confectionaries, bakery items, sauces, soups, noodles, pastas, vermicelli, meat products
Potato Starch (+ Flakes)
Properties: White powder or flakes
Purpose: Bulking agent, thickener, binding agent, texturizing agent, anti-caking agent, gelling agent
Where Used: Soups, sauces, snacks, instant mashed potatoes, frozen desserts, gravies, processed sea food, processed meat
Rice Starch
Properties: White or brown; powder
Purpose: Thickening agent, whitening agent, smoothing agent, stabilizer
Where Used: Confectionary coatings, chocolate lentils, chewing gum, bakery icings, bakery fillings, custards, puddings
Tapioca Starch
Properties: White powder
Purpose: Thickener, stabilizer, binding agent
Where Used: Puddings, breads, sauces, fruit pies, meat products, tortillas, gravies