Uses of starch
Starch is the most common carbohydrate in food. It is appreciated by the food industry for its binding, texturising and stabilising properties in sauces, dairy desserts, baked goods and snacks. It is also an important component for the paper making process. Modified starches are used in food products as a thickening agent, stabiliser or emulsifier, as a binder in coated paper or as an adhesive in corrugated board.
Tereos’ starch products
Starch products cover a wide range of products: native starches, modified starches and sweeteners (glucose syrups, maltodextrins, dextrose, isoglucose, polyols).
Selected for their properties as binders, texturisers, thickeners, stabilizers and setting agents, native starches are used in paper production, for example, to smooth out irregularities in paper and control absorbency. Native starches (particularly potato starch) are used in the production of plasterboard and in food products (sauces, desserts, biscuits, etc.), as well as in bioplastics, such as those now used for supermarket plastic bags.
When starch is required to fulfil specific functions (such as cold solubility, viscosity, thawing stability or fluidity), native starches can be transformed or modified. They are used in the food industry to help preparation (microwaveable ready-meals, dehydrated soups, tinned food, etc.) and in other industrial sectors, particular paper manufacture (to improve the strength of the paper and its surface appearance) and corrugated cardboard. Modified starches are also employed in wastewater treatment plants for their flocking effect; when drilling for oil or other hydrocarbons in sludge and to keep the pressure and the flow of the hydrocarbons under control; and in textiles to improve fabric printing and prevent static electricity forming.
A maltodextrin is a hydrolysed starch sweetener characterized by a dextrose equivalent value below 20. In the market, maltodextrin is the common name given to any dried sweetener, whether it is a maltodextrin or a glucose syrup. Maltodextrin is a white, odourless powder which dissolves rapidly in an aqueous solution obtained by drying liquid maltodextrin or glucose syrup. The most common technology used to obtain the powder is spray drying, cooling and then sieving. Maltodextrins are widely used in processed foods as a thickening or filling agent, but they also balance the nutritional profile of foods, carry aromas, provide flavours, or adjust the sweetness. Replacing lactose with maltodextrins is an excellent way of improving costs and optimising market price volatility while reducing carbon footprint. The most common applications include infant formula, sauces and dressings, flavours, ice cream and coffee creamer.
starch manufactures in Europe, Asia and Brazil
of Tereos’ revenues is generated by business in starch and other derivatives
t of starch products