Native starches

Corn starch is used as thickeners and texture agents in multiple applications. They usually provide cloudy gels of short texture and medium viscosity. Their gelling temperature is high.
Available in different qualities (standard, low humidity and mogul quality).

Fava bean starch stands out for its resistance to freezing and acidity, its unique gelation with a creamy, smooth, gel-like texture, and its nutritional benefits.
It is a valuable option for manufacturers seeking natural, clean-label and functional solutions in the healthy and plant-based food market.

Pea starches are used as texture agents and thickeners. They usually provide high gel strength with a short texture. Gelling temperature is high.
Available in different qualities (humidity, etc).

Traditionally they are called starches since they come from tubers and they are commonly used as a texture agent and thickener. They provide clear gels of long texture and high viscosity. Gelling temperature is lower.
Available in different qualities (standard, low humidity, pregelatinized, clean label under harsh conditions, etc).

Rice starches are used as texture agents and thickeners in multiple applications. In general, they provide clear gels, with very low retrogradation and a soft and creamy texture. It has a high gelling temperature.
Available in different qualities (standard, pregelatinized, clean label under harsh conditions, etc).

Wheat starches are used as texture agents and thickeners in multiple applications. They usually provide cloudy gels of short texture and medium-high viscosity. Gelling temperature is high.
Available in different qualities (standard and gluten free (<20 ppm)).