Description:
White to light yellow powder (not soluble in water) without odor and taste, which is obtained from corn. It contains large amounts of carbohydrates, but relatively small amounts of protein, fiber, and minerals.

Applications:
It is primarily used in the food industry as a thickener, binding agent, and for sauces or soups. Corn starch is also utilized in the production of puddings, bakery products, and sweets. This raw material also finds applications as a fermentation media, and in the preparation of animal feed, corn syrup and other sugars, but for household use in cleaning, cosmetics, and other activities as well.

Description:
White crystalline powder (not soluble in water) with a neutral smell and taste, which is obtained from potatoes. It contains large amounts of carbohydrates, with smaller amounts of protein and vitamins of the C and B complex.

Applications:
It is primarily used in the food industry as a thickener, in ready-made soups, and the production of noodles, gummy candies, chips, instant soups, etc. Potato starch is utilized in confectionery because it gives cakes a moist and soft texture, and it is also used as an adhesive for posters.

Description:
White powder (not soluble in water) with a characteristic smell and taste, which is obtained from wheat. It contains large amounts of carbohydrates and is rich in vitamins and minerals such as iron and phosphorus.

Applications:
It is primarily used in the paper industry, where it is used as an adhesive for wet processing and surface coating, and as an adhesive for the production of corrugated boards. Wheat starch is also utilized in the food industry to thicken creams, sauces, desserts, and instant meals.

Description:
White crystalline powder (soluble in water), which is based on starch obtained from cereals and vegetables, has been subsequently refined to develop specific characteristics.

Applications:
It is primarily used as a thickener, stabilizer and to prevent caking. Starches are modified to improve resistance to heat, acid, cooling, freezing, and shelf life, but also to improve structure and texture even at lower temperatures.