How to choose the appropriate starch

Starch is only one ingredient in the recipe, but one that has a significant impact on both function and process. Here you will find an overview of how to make the best possible choice.

Get advice on your starch choice

When you develop a new product, adjust an existing recipe or change the process, it is rarely the starch alone that is in focus. But its role is crucial. Even small changes can affect texture, shelf life, viscosity and mouthfeel.

Therefore, the starch should not only suit the finished product, but also the other ingredients and the process it will be part of.

And that requires a choice based on facts.

The starch must suit both the product and the process

Starch is a functional ingredient that must interact perfectly with both the end product and the process conditions it will be part of.

You need to be able to answer:

What function should the starch have?
This could be to provide structure, bind liquid, adjust viscosity or contribute to the mouthfeel.
What happens in the process?
Describe whether there is high temperature, pressure, pH, stirring, pumping, freezing or defrosting.
Are there any chemical influences that could change the properties of the starch?
These could be from salt, sugar or acid.

The right choice of starch always depends on the overall composition and not on one factor alone. But we know that it is not always easy to maintain an overview of all the details from the very beginning.

That is why there are three simple questions that can point you in the right direction.

Three questions that set the direction

You can start by answering:

Does the product need to be able to withstand freezing and defrosting without separating (syneresis)?
Is there a requirement for declaration without an E number?
What temperature is the product exposed to during the process?

The answers help narrow down the choice between the main types:

If the product must be able to withstand multiple temperature cycles without changing structure, a modified starch is often necessary to ensure stability.
If the starch must not be declared with an E number, a natural starch is the way to go, as it is perceived as simpler and more recognisable on the ingredient list.
If the starch must function without heating, this points towards a pregelatinised starch, which is activated at a lower temperature.

The raw material also plays a crucial role

However, there are also differences in the properties within each type.

After all, it is not only about how the starch is processed, but also about which raw material the starch comes from and how this affects its properties.

Here are some typical differences:

Potato starch provides a firm structure and binds water effectively. It is non-transparent.
Wheat starch provides good stability. It is non-transparent.
Pea starch has the highest amylose content. It is non-transparent.
Native corn starch provides a creamy consistency. It is slightly transparent.
Waxy corn starch provides a rich, round and short structure. It is transparent.
Pregelatinised starches can be dissolved in water without heating. Based on different raw materials.

Once you have a good understanding of the requirements for function, process and declaration and can navigate both types and origins, you are well positioned to choose the right starch.

Read more here: See selection of starches

Case: A dressing that was going to be frozen

A customer wanted to freeze a ready-made dressing. The existing starch could not maintain its structure after defrosting. We analysed the recipe, tested three relevant solutions and found a starch that provided the desired viscosity and stability without affecting the taste. It also met the declaration requirements and could be implemented without changing the process flow.

Get guidance in selecting starch

When selecting starch, we can help you make the right choice from the start. We work in a structured manner with a checklist that makes it possible to assess the starch in its entire context.

The checklist includes:

Product type, desired mouthfeel and viscosity.
Dosage and interaction with other ingredients.
Temperature profile, pressure, pH and other process conditions.
Effects of salt, sugar, acid and fat.
Declaration, labelling and documentation requirements.
Desired shelf life, frost stability and reheating.
Annual consumption and flexibility of supply.

There are many factors to consider – and it is rarely a single factor that determines the final selection. That is why we offer to find the solution together with you, step by step.

Our partner is Agrana Stärke, one of Europe's leading starch producers. Our collaboration gives you access to a wide range of products, documented quality and specialist knowledge, making your choice of starch both safe and well-informed.

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