Native and modified starches
Native starch is a carbohydrate ingredient generally used for texturising in the feed industry.
It is obtained from cereals and tubers by physical extraction, purification and drying of starch milk. The range includes native maize starch (standard and extra dry), native waxy maize starch, native wheat starch (standard and extra dry) and native potato starch.
Modified starch is the starch extracted from grains and vegetables which has been treated to improve its ability to keep the texture and structure of the food. We use modified starch in food products that need to be microwaved, freeze-dried, cooked at high temperatures (for example, a ready-made pizza, instant soup, sauces) or baked and fried so that the texture of such food does not change during the cooking process.