Starch

Organic starch is the largest category in our raw material portfolio and the mainstay of our bulk export program. The range covers organic corn starch, organic potato starch, organic pea starch, organic mung bean starch, organic rice starch, organic glutinous rice starch, and organic buckwheat flour, all produced from certified organic crops. Products are organized by botanical source, by processing route, and by end-use grade, so buyers can move from a standard food-grade specification to an industrial specification without changing supplier.What this category coversNative organic starches are extracted, washed, and dried without chemical treatment, which leaves the granule intact; they thicken only after heat is applied. Pregelatinized organic starch is cooked and drum- or spray-dried, so it hydrates in cold liquid and is used where no cook step exists, such as instant soup bases, dry beverage premixes, and ready-to-eat fillings. Modified organic starches are grouped by the treatment applied: acetylated distarch phosphate and hydroxypropyl distarch phosphate grades are supplied where stability against acid, shear, and freeze-thaw cycles is required, and starch phosphate and oxidized grades are available for defined viscosity targets. Each product is described by measurable specification points, including moisture, ash, protein, whiteness, granule size distribution, mesh size for powder forms, and a viscosity profile on a Rapid Visco Analyzer or Brabender curve covering peak viscosity, holding strength, and setback.How these ingredients are usedIn bakery, organic corn starch and organic potato starch are blended into gluten-free formulations for crumb softness and moisture retention over shelf life, while organic glutinous rice starch provides the chewy texture in rice cakes and Asian confectionery. In savory products, organic pea starch and organic mung bean starch form the base of glass noodles, extrusion snacks, and coating batters because they set into a clear, elastic gel. In dairy and desserts, modified grades prevent syneresis in yogurt and ice cream and hold body in custards. In beverages, pregelatinized starch suspends cocoa and protein in dry premixes. On the industrial side, native and pregelatinized grades serve as binders in gypsum board, paper coating, and textile sizing, where the same organic audit trail is required. Formulation teams should note gelatinization temperature and amylose content: high-amylose corn starch forms firm gels, while potato starch, with its large granules, gives high peak viscosity and a short, non-stringy texture.All products in this category are produced under organic certification according to EU and USDA organic schemes, and our facilities operate to ISO 22000. Certificates of analysis, technical data sheets, and safety documentation are supplied with every shipment, and material is packed in 25 kg multi-wall paper bags, 500 kg and 1000 kg big bags, or in bulk containers on request.