Native and modified wheat starches
The native and modified wheat starches have a variety of properties that can optimise the customer’s end-consumer products as regards the texture, stability and flavour.
Use of native and modified wheat starches
The native and modified wheat starches are used in many sectors of the food industry. They are stable during processing and safe in application and ensure a high degree of production safety. Thanks to their diverse product properties, such as high heat and acid stability, shear stability and emulsifiability, our hot- and cold-swelling wheat starches can be used for various manufacturing processes, for instance pasteurisation, UHT processes, or hot and cold production of fillings, sauces and toppings.
- Hot-swelling and cold-swelling
- Odourless and tasteless
- White or cream-coloured
- Free-flowing and flowable
- Stable processing, water absorbing, and freeze/thaw stable
- Structuring
- Strong adhesion properties
- Texture-providing
- Heat stability and acid stability
- All-rounder as a binding agent and thickening agent
- Breading systems
- Adhesive starches for various coating systems
- Application as an emulsifier
- Special starches with thickening and stabilising properties under special production loads, such as thaw stability, shear stability, heat stability and acid stability
- Bonding agent for seeds or decorative spices
- Glazing agent for baked goods.
- Meat products
- Baked goods
- Delicatessen products
- Convenience products
- Confectionery
- And many more…
Special wheat starches
The Drei Hasen wheat starch is primarily used for standard starch applications in all areas of the food industry. Especially when it is used for structuring, sensory properties are needed. Loryma has developed a large portfolio of special starches for the special requirements of specific areas. Our offer is rounded off with our extruded flours, consisting of at least 70% starch.
Clean label starches
Apart from our native wheat starches for standard applications and our modified special starches, our portfolio is rounded off by clean-label starches. They are purely physically modified wheat starches that are suitable, for example, for cold production and for uniformly filling lumpy sauces, such as canned vegetables or goulash sauce and salads (for instance coleslaw).
