NATIVE STARCHES

Product categories

Interstarch Spain SL offers native starches from high-quality corn and wheat grown on the fertile lands of Ukraine and Germany. 

Native starches are used as a food additive for baking, dairy products, confectionery, meat and fish products, and other cooking processes because of gelatinization properties, and ability to regulate viscosity.

For consumers who keep the gluten-free diet, we offer one of the basic ingredients — the gluten-free wheat starch, which is produced by the enzymatic method of processing native wheat starch.

Corn starch is a natural substance, carbohydrate polymer, which consists of two structurally different fractions of amylose and amylopectin with the general formula (C6H10O6)n

Native corn starch is starch obtained by the wet-milling process of corn. The technological process of starch production consists of the following steps:

  • corn grains steeping to soften the corn and make it suitable for further technological stages;
  • fine grinding of grain to obtain a grain mush;
  • grain mush washing, then separation of starch milk;
  • starch milk is gradually separated from non-starch component using a hydrocyclone and finally dewatering by centrifugation and then dried to starch.


Native regular corn starch is a natural powdery white ingredient, used for bakery, fast food, dairy, confectionery, processed meat and fish products. No genetically modified organisms or commodities are used in the production. Product quality and safety are permanently supervised according to Quality Assurance System FSSC 22000, Kosher, and Halal MUI certified.

NATIVE REGULAR CORN STARCH APPLICATIONS & FUNCTIONS

Baked goods Dairy products Confectionery Prepared mixes Alcoholic beverages, brewing
Dough rheology Structure control Humidity control Humidity control Source of fermented sugars
Gives friability crispiness Gelling agent Smoothness enhance Prevents phase separation and ensures stability Viscosity
Damage resistance Viscosity Structure improvement Structure improvement
Structure improvement Thickening and stabilization
Thickening and stabilization Molding products
Appearance improvement

The main feature of waxy corn starch is amylopectin content up to 99%. This starch has better gel stability, greater characteristics in clarity and texture. Native waxy corn starch is easily cooked up and forms a smooth, dense structure, during the cooling preserves creamy structure.

Starch from waxy corn is a regular raw material for food application worldwide. With this starch, producers reduce the fat content without affecting taste and texture. Waxy corn starch forms texture similar to modified starches in processes under mild conditions, while its labeling as a native (not modified!) corn starch. Another benefit is improving the flavor, due to neutral taste of the starch. High viscosity characteristics of waxy corn starch help to decrease the amount of starch added to food products.

WAXY CORN STARCH APPLICATIONS & FUNCTIONS

Baked goods Dairy products Confectionery Prepared mixes Sauces & dressings Snacks
Structure control Smoothness Viscosity Structure control Smoothness Structure control
Dough viscosity Creaminess Creaminess Gel stability Creaminess Fat reduction
Crispy crust Texturizer Texturizer Clear structure Clear structure Crispiness
Spreadable Flavor enhancement

Interstarch offers pregelatinized (cold water swelling) native waxy-corn starches for food products, which allow to get a gel of necessary viscosity quickly and without heat treatment.

They improve the consumer qualities of finished products and optimize the production process. Each type of starch has undergone technological testing and adapted to a wide range of applications according to customer’s needs.

Functions:

  • Create soft, tender and crispy coating texture
  • Makes large pores and breaks in coating
  • Create desired texture
  • Increase volume.
  • Create product’s body.
  • Regulate viscosity.
  • Keep moisture & prolong freshness.
  • Ensure the adhesive ability.
  • Improve granulation process.
  • Increases density and strength of granules, briquettes or pellets.
  • Reduce cost.

PREGELATINIZED NATIVE WHEAT STARCHES APPLICATION AREAS

Baked goods Instant products and mixes Dry snacks Functional food Pet food, animal feed
Bread and buns Soups, cream soups Coating for nuts Baby food Calf milk replacers
Sponge cakes Beverages, hot chocolate Formed chips Sport food Wet pet food
Waffles Dairy desserts and drinks Crackers, straws Adult nutrition Dry pet food
Bakery mixes and bread improvers Pastry creams Extruded snacks Granulated feed
Snack pellets

Native wheat starch is a natural ingredient derived from wheat grains. Due to clear taste, odour and whiteness, wheat starch has a huge area of application in various food and nonfood industries.

Interstarch produces AllStarch 1550 & AllStarch WN1 native wheat starches. They are used as ingredients for baking, dairy products, confectionery, meat and fish products, and other cooking processes due to their stabilizing and gelatinizing properties, and ability to regulate viscosity.

We also offer gluten-free native wheat starch – AllStarch 1550 GF – particularly developed for products with additional health & safety value, especially for people with gluten intolerance.

AllStarch 1550 GF is produced by the method, that destroying gliadin during processing of native wheat starch. The actual gluten content < 5 ppm. Non-GMO and GF product status is regularly confirmed by independent certified laboratory.

NATIVE WHEAT STARCH APPLICATIONS & FUNCTIONS

Baked goods Dairy products Canned foods Confectionery Processed meat and fish food Prepared mixes
Humidity control Increases shelf life Emulsion stabilization Humidity control Emulsion stabilization Structure control
Prevention fat penetration Thickening and stabilization Provides necessary texture Smoothness enhance Humidity control Stability
Increases shelf life Viscosity increase Prevents phase separation and ensures stability Structure improvement Increases shelf life Taste improvement
Structure improvement Smoothness enchance  Thickening and stabilization Thickening and stabilization
Viscosity
Interstarch appreciates the requirements and needs of customers. We believe that a sharp outbreak of gluten-related disorders should not remain without reaction, that is why we developed a series of gluten-free starches and baking mixes.

Gluten-free starch is used as a traditional starch in a variety of culinary processes like baking, confectionery, dairy products, meat and fish processing.

AllStarch 1550 GF is a native wheat starch. During the production process, gliadin in the wheat protein is destroyed. Therefore, this product retains the taste and certain properties of wheat starch, without harm to health and it is a “gluten” free product.

LEGAL REGULATIONS

AllStarch 1550 GF has actual gluten content < 5 ppm. It is declared as “gluten free” according to EU Directive 1169/2011 and “Codex Alimentarius”.

AllStarch 1550 GF complies with EU Regulation 178/2002/EC, with Regulation 2023/915 for maximum levels for certain contaminants in foodstuffs as well as other EU regulation concerning food safety. Production site is FSSC 22000 (GFSI), Kosher and Halal MUI certified. No genetically modified organisms or commodities are used.

Final products can be labeled  as “gluten free”

GLUTEN FREE NATIVE WHEAT STARCH APPLICATIONS & FUNCTIONS

Gluten free baked goods Dairy products Canned foods Confectionery Processed meat and fish food Prepared mixes
Humidity control Increases shelf life Emulsion stabilization Humidity control Emulsion stabilization Structure control
Prevention fat penetration Thickening and stabilization Provides necessary texture Smoothness enhance Humidity control Stability
Increases shelf life Viscosity increase Prevents phase separation and ensures stability Structure improvement Increases shelf life Taste improvement
Structure improvement Smoothness enchance  Thickening and stabilization Thickening and stabilization
Viscosity

Interstarch offers pregelatinized (cold water swelling) native wheat starches for food products, animal feeding and industrial applications which allow to get a gel of necessary viscosity quickly and without heat treatment.

They improve the consumer qualities of finished products and optimize the production process. Each type of starch has undergone technological testing and adapted to a wide range of applications according to customer’s needs.

Functions:

  • Create dense, hard and crunchy coating texture
  • Makes small pores and breaks in coating
  • Create desired texture
  • Increase volume
  • Create product’s body
  • Regulate viscosity
  • Keep moisture & prolong freshness
  • Ensure the adhesive ability
  • Improve granulation process
  • Increases density and strength of granules, briquettes or pellets
  • Reduce cost

PREGELATINIZED NATIVE WAXY CORN STARCHES APPLICATION AREAS

Baked goods Instant products and mixes Dry snacks Functional food Pet food, animal feed
Bread and buns Soups, cream soups Coating for nuts Baby food Calf milk replacers
Sponge cakes Beverages, hot chocolate Formed chips Sport food Wet pet food
Waffles Dairy desserts and drinks Crackers, straws Adult nutrition Dry pet food
Bakery mixes and bread improvers Pastry creams Extruded snacks Granulated feed
Snack pellets

CONTACTS

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