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Home： News > Texture capabilities of native starches

Texture capabilities of native starches

Source：Ingredion EMEA Release Date：2020-07-10 2051

Food & BeverageCompoundingMaterials Handling, Measuring & TestingOthersAdditivesOthers

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Ingredion EMEA demonstrates how native starches behave when cooked in water. This will give you an idea of how these starches affect your product.  

Native tapioca starch, native waxy maize starch, and native potato starch offer different textures, depending on their Amylose and Amylopectin content, says starch expert Ingredion. What’s the right one for you?

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