For superior thickening and dry mix moisture control plus cleaner labels, our native starches are the answer. Simply put, native starches are starches in their most natural form—as they occur in the plant. Tate & Lyle meticulously isolates our native starches from the plant source without altering their chemical structure. This gives you the truest performance of starches from corn, waxy corn or tapioca.
When you want true quality and performance, choose Tate & Lyle modified starches, the standard for thickening and stabilizing. Modified starches allow for less gelling, more stability or greater water holding than unmodified starches. They deliver superior properties like creaminess for excellent mouthfeel, shear tolerance, moisture retention, heat tolerance and acid and freeze-thaw stability.
For thickening, moisture control & adjusting texture, Tate & Lyle’s instant starches set the bar for performance. Modified from corn, waxy corn, potato and tapioca to provide unique functionality in a wide variety of applications. Discover the convenience of pregelatinized starches’ ability to exceed your consumers’ expectations.
Cold water swelling
To save time and energy thickening and stabilizing your dry and processed foods, go with Tate & Lyle’s cold-water swelling granular starches. Ideal for both hot and cold systems, they enhance texture in cakes and cookies and extend shelf life in frozen foods. Let us help you find the right cold water swelling starch, and you’ll enjoy cook-up qualities like higher viscosity and a smooth glossy appearance not found with traditional pregel starches.
Reduce costs and increase consumer satisfaction with our lipophilic starch line.Your food or beverage system’s quality and appearance will benefit from their superior emulsification and encapsulation of fats and oils and their ability to reduce or replace more costly emulsification systems.
Functional food-grade dextrins
Meet consumer expectations for texture and appearance with our full line of functional corn and tapioca dextrins.For film forming and adhesion in fried and baked foods and color and flavor carrying in dry mixes, our dextrins lead the way, even extending shelf life and saving time in foodservice applications.