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Starch and sweeteners

Overview

Tereos processes maize, corn, potatoes and manioc to produce a large range of high value-added products (natural and modified starches, glucose syrups, dextrose, maltodextrins, polyols and alcohols) in accordance with the current and future requirements of the food, pharmaceutical, plant-based chemistry, animal feed, paper and cardboard industries.

 

‘Starch products’ cover a wide range of products: native starches, modified starches, sweeteners (glucose syrups, maltodextrins, dextrose, isoglucose, polyols).

Profile

Starch is extracted from corn, wheat, potatoes and manioc. The raw materials are cleaned and then milled to separate the constituent parts. The starch milk produced is purified by washing and then it is processed in a variety of ways. 

Glucose

Starch milk is liquefied by heating and undergoes an initial hydrolysis process using enzymes. The hydrolysis process is then continued, cutting the molecular chain into longer or shorter parts. A glucose syrup is described by its degree of hydrolysis or 'DE'.

Native starches

Selected for their properties as binders, texturizers, thickeners, stabilizers and setting agents, native starches are used in paper production, for example, to smooth out irregularities in paper and control absorbency, in the production of plasterboard and in food products (sauces, desserts, biscuits, etc.).

Modified starches 

Where specific functions are required — such as cold solubility, viscosity, thawing stability, fluidity — native starches can be processed or modified. They are used to help preparation in the food industry (microwaveable ready meals, powdered soups, jams, etc.) and in industrial sectors, particularly paper (to improve paper strength, surface appearance, etc.) and corrugated cardboard.

Sweeteners

These make up the most diversified group of products and the largest volume: glucose syrups, maltodextrins, dehydrated glucose and polyols (hydrogenated derivatives of glucose syrup) are used in dairy products, confectionery, beverages, soups and sauces, infant and sports nutrition, chewing gum and toothpaste, as well as in the chemical, pharmaceutical, and cosmetics industries.

Vegetable proteins and co-products

Starch mills also produce vegetable proteins, wheat and maize gluten, wheat feed and corn feed used in the food and animal feed sectors.