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Cargill: Starch

Cargill offers a wide range of starches, including maize starch and wheat starch, which also have uses inside and outside of the food industry.

Starches’ adaptability is due to their unique properties, such as being white, odorless, and tasteless. Additionally, they act as a thickening, gluing, and stiffening agent in papermaking, textile starch, bioplastics, and other applications.

When choosing the correct type of starch, it is essential to attain optimal results, depending on the required properties, such as binding, tackifying, fluidity, and film-forming qualities. Fortunately, Cargill provides high-quality starch that meets the requirements of your application.

St. Charles Trading proudly serves as a Cargill distributor, and this partnership has lasted over five years. With this collaboration, we can offer a diverse selection of quality ingredients that meet the expectations of the food industry today.

From Prosante to Maltodextrin, Cargill’s food components enable you to create high-quality foods for your customers. Our longstanding relationship with Cargill is founded on trust, and our staff is dedicated to providing the best service possible. We are committed to assisting your company in succeeding by providing the tools and resources necessary to thrive in an ever-changing environment. St. Charles Trading and Cargill are your go-to sources for all of your food ingredient needs.

Starch applications

Different kinds of breads made with starch.

Benefits of using Starch

Bakery items: Firstly, it acts as a stabilizer, improving the texture and structure of baked goods. Also, it helps keep bakery items soft and fresh for longer by retaining moisture. Moreover, starch stops the gluten network from breaking down, resulting in better volume and a tender crumb. Furthermore, it prevents liquid separation in fillings and toppings, maintaining the overall quality and appearance of the baked goods.

Beverage:¬†Secondly, it’s commonly used in fruit juices, smoothies, and dairy-based beverages. It also makes these drinks smooth and consistent, preventing ingredient separation and looking visually appealing.

Dairy: Starch is widely used in dairy products like yogurt and custards. As a stabilizer, it keeps a creamy and smooth texture by preventing whey separation. Additionally, it adds thickness and consistency to dairy, sometimes used in low-fat or reduced-calorie products.

Sauce: Starch is crucial in sauces as a thickening agent. Moreover, it helps achieve the desired consistency, making the sauce smoother and more appealing. When heated, starch granules absorb liquid and swell, forming a gel-like structure that thickens the sauce for better food clinginess.

Soup: In soups, starch acts as a thickener to create a hearty and satisfying texture. It binds with the liquid components, resulting in a smoother and velvety consistency. Similarly, starch is useful in cream soups, bisques, and chowders, and helps maintain the desired thickness during extended cooking.

Pasta: Starch is essential in pasta manufacturing. When making pasta dough, water interacts with starch in flour, forming a flexible and elastic structure. This gives the pasta its desired firmness and texture when cooked. Additionally, starch prevents the pasta from becoming sticky during cooking, ensuring that each strand remains separate and easy to handle.

Bowl of soup using starch to make a thicker consistency.

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It is a Slam dunk, No brainer -pick your little phrase- to keep multiple key items running through St. Charles. SCT has always earned their way, and it is greatly appreciated here. To that end, it is no coincidence that as more new items come up as possible additions to the Ingredient list, we often head your way looking for information. - Client