Starch is used in a wide range for a variety of purposes including thickening, gelling, adding stability and replacing or extending more costly ingredients. Generally it is used for culinary, household, and industrial purposes. In the food applications, gluten-free starch is most often used as a thickening agent for sauces, gravies, glazes, soups, casseroles, pies, and other desserts.

It can be mixed into cool or room temperature liquids and then heated to cause a thickening action. It is often preferred to flour as a thickener because the resulting gel is transparent, rather than opaque. Due to its flavorlessness compared to flour and ability to provide roughly two times the thickening power, it is suitable for confectioneries and dessert making industries or food chains. Also, it can be substituted at half the volume of flour in any recipe that calls for flour as a thickening agent.

Moreover it can be used to coat fruit in pies, tarts, and other desserts before baking. The thin layer of starch mixes with the fruits’ juices and which is thickens as it bakes. This characteristic prevents pies and other desserts from having a watery or runny texture.

It can also be used as an anti-caking agent.i.e. shredded cheese is frequently coated with a thin dusting of starch to prevent it from clumping in the package. It absorbs moisture from condensation and preventsdevelopment of viscous texture.

All our products under this category complies with the Food Safety Management System according to ISO 22000 and Food Safety and Standards Authority of India(FSSAI).