Native Starch

Native starch is a type of starch that has not undergone significant chemical or physical modifications compared to starch as it naturally occurs in plants. The use of native starch depends on the specific properties sought in the final product. Applications can vary, but it remains a versatile ingredient in many areas of the food and non-food industries.

Characteristics of Native Starch:

• Origin: It is generally extracted from starch-rich plants such as corn, potatoes, wheat, or tapioca.
• Composition: Mainly composed of amylose and amylopectin, which are the two major components of starch.
• Appearance: It is in the form of a white powder, with no pronounced taste or odor.
• Solubility: It is generally insoluble in cold water but can form gels when heated in the presence of water.

Applications:

• Food Industry: Used as a thickener, gelling agent, stabilizer, or texturizing agent in various food products such as soups, sauces, desserts, and baked goods.
• Non-Food Industry: Used in the textile, pharmaceutical, and cosmetic industries for various applications.
• Manufacturing Process: Native starch is extracted from plants through processes such as washing, milling, and separation of insoluble components.
• Unmodified: Unlike modified starches, native starch has not undergone major changes in its molecular structure.
• Compatibility: It is compatible with other food ingredients and can be used in a variety of formulations.

Specific Uses:

• Thickening: It is often used to thicken liquids and give a denser consistency to preparations.
• Gelling: When heated, it can form gels that are useful in the production of jellies, puddings, and other products.
• Stabilizing: It contributes to stabilizing the texture and consistency of food products.
• Coating Agent: Sometimes used as a coating agent to improve the texture of certain products.