USP / NF**
** Except for potato starch
MAIZE STARCH, MAIZE STARCH 5%
Heavy bodied paste, short texture, sets back to an opaque gel on cooling slight cereal taste.
EXTRA WHITE STARCH
Maize starch processed from white maize grain
Maize starch with added oil to improve confectionery moulding
WAXY MAIZE STARCH N 200
High viscosity, long texture, very weak set back, creamy consistency, good clarity, good low temperature stability, bland taste.
WAXY MAIZE N 2050
A blend of waxy maize starch and maize starch
AMYLO-MAIZE STARCH N 400
Deveolpment of viscosity at high temperature, very short texture, sets back quickly to a very firm and opaque gel.
POTATO STARCH, POTATO STARCH 6%, 8%, 12%
Low gelatinization temperature, high viscosity, medium texture, sets back to a translucent gel, bland taste.
STARCH M 516
Potato starch with added food grade emulsifier, delayed gelatinization, good dispersion in hoy liquids.
WHEAT STARCH, WHEAT STARCH 5%
Medium viscosity, heavy bodies, short texture, sets back to an opaque gel, ceral taste.
PEA STARCH N 735
High amylose content, short texture, fast setting to a strong gel or coating, bland taste.