Starches are vital in developing texture and maintaining the integrity of these types of foods and support convenient preparation methods, shelf stability and freshness in salad dressing, soups, sauces, dips and ready-to-eat meals.
Our starch ingredients are sourced from maize, tapioca, and potato. They are available in instant and cook-up varieties and are tailored to be suitable for a range of food applications.
Five ways we can help
Understanding the world you work in and the challenges you face is key to the success of our products and relationships. We understand that you want to optimise your manufacturing process, that product pricing and shelf life are crucial, and that consumers demand the best in terms of flavour, quality, safety, convenience and packaging.
Discover our soups, sauces and dressings know-how
Creamy sauces with reduced or even no fat demand expertise around taste and texture to ensure they appeal to today’s demanding consumers. Our stabiliser systems provide replacement ingredients to mimic the full-bodied, creamy mouthfeel and opacity of high-fat sauces.
Mayonnaise, dressings and dips present a number of complex technical challenges when it comes to achieving perfect stabilisation, so invite constant innovation. This is one of our core focus areas and we’re experts in developing high quality, cost efficient solutions.
Our experience enables us to develop products that reflect changing industry trends. These include lowered fat content, cost reduction, raw material replacement, labelling issues, freeze - thaw stability, innovative new products and much more. Hot or cold process, batch or continuous production – whatever you needs, we can deliver the right system and support.
A consistent texture and viscosity is the end goal when developing ketchup and red condiment sauces; both characteristics are affected by the quality and quantity of tomato paste used and the way it is processed. Our purpose-designed stabiliser systems take all variables into account, making up for any loss of texture/viscosity in the end product, so you can achieve extra functionality without compromising on the product’s key characteristics.
Soups are simple foods that have traditionally been basic blends of stock, vegetables, spices and other components. Today, modern soups serve a very different purpose and are seen as convenient, nourishing meals that can be used for many different occasions. Soups have evolved into complex products, available in many styles that use a wide variety of ingredients, from thin, clear broths to chunky stews to thick, creamy chowders.
Deliciously warming transparent broths containing chunky vegetables, pasta, meatballs or other solid ingredients are considered a healthy meal in today’s world. Our stabiliser systems deliver a transparent appearance, maintain high quality chunky ingredients without damage, provide optimal filling viscosity and enable adjustment of the final product viscosity.
Our Food Systems teams have the expertise to deliver the quality and innovation that consumers seek, with the commercial and technical know-how to give you the edge on the competition. Our filling and processing aids take the risk out of producing appealing but technically challenging products such as, sterilised, pasteurised and fresh meals with chunky ingredients, such as soups, sauces or stews with vegetable chunks, and rice and pasta meals.
Discover our soups, sauces and dressings solutions
Our SPLENDA® Sucralose is a high potency sweetener that starts life as table sugar (sucrose) and is then processed to create sucralose – 600 times sweeter, but without the calories. SPLENDA® Sucralose can be used to create sauces and soups that are lower in calories – without sacrificing on the great taste that customers know and love.
TASTEVA® Stevia Sweetener contributes zero calories, does not raise blood sugar and is 200 to 300 times sweeter than sugar. TASTEVA® Stevia Sweetener and Stevia Solutions, from our recent partnership with Sweet Green Fields, can be used to create sauces and soups that are naturally lower in calories.
DOLCIA PRIMA® Allulose isn't just a sugar; it's a low-calorie sugar. Its low tendency to crystallise in high-solid systems make DOLCIA PRIMA® Allulose ideal for use in a range of sweet sauces, salad dressings and syrups.
Optimise the pouring times of dressings and sauces – ISOWSEET® High Fructose Corn Syrup improves product viscosity.
MALTOSWEET® Maltodextrins and dried glucose syrups optimise dissolution speed in soups, sauces and dressings.
STAR-DRI® Maltodextrins improve functionality in sauces, dressings and soups.
CLARIA® Functional Clean Label Starch can be used to launch creamy, clean tasting and label-friendly products without compromising on quality. CLARIA® Functional Clean Label Starches improve viscosity, glossiness and stability, key attributes for soup, sauce and dressing products.
The CANNER’S Starch line is used in canning operations to provide high viscosity to avoid splashing and to suspend particulates in soups and sauces during filling processes.
CONSISTA® Starch is a thickening starch which is used in applications with mild cooking such as kettle cooked soups and sauces. CONSISTA® Starch provides a thick, creamy texture and offers high shelf stability, ideal for frozen and refrigerated meals and soups.
The BINASOL™ Starch line is suitable for use in foods requiring thickening without cooking such as dry mix soups, sauces, and puddings.
CREAMIZ® Starch is used in sauces and dressings to provide creamy texture. CREAMIZ® Starch enhances mouthfeel with lower calories in cheese sauces, cream sauces and dressings.
DRESS’N® 400 Starch is used in semi-solid or heavy cream type salad dressings. This starch provides thickening with short, smooth texture when cooked and processed under the low pH and higher shear conditions typical of dressings.
The FREEZIST® M Starch line is an ideal thickener for canned and frozen foods, especially puddings and all types of pies, sauces, gravies and soups. Because of its bland, clean flavour, pH stability, and thick, creamy texture, FREEZIST® M Starch is highly recommended for baby foods - ranging from meat and vegetable preparations to puddings and fruit purees.
The FRUITFIL® Starch line is used in sauces and fruit fillings to provide thickening with high clarity and gloss. FRUITFIL® 1 starch is a premium quality thickener for citrus flavored puddings and fruit fillings used in pies and cakes.
HI-JEL® S Starch is is used in dry mix dips and sauces and in bakery creams and fillings to provide controlled thickening. This starch provides consistent thickening with smooth, creamy texture and swells fully under harsh processing conditions.
The KOL GUARD® Starch line is used in applications including creamy soups, gravies, sauces and dressings to provide thickening in foods stored under ambient or refrigerated conditions for short periods.
The LO-TEMP® Starch line is used in sauces and high solids fillings to provide thickening with lower pasting temperatures. LO-TEMP® Starch provides the processing ease and full starch thickening even in high sugar formulations prepared under atmospheric cooking conditions, ideal for use applications such as fruit preparations, dessert toppings bakery fillings and sweet sauces.
The MAXIMAIZE® Starch line is used in soups, sauces, gravies and dressings products to provide thickening in foods intended for short shelf life or immediate consumption.
The MAXI-GEL® Starch line is used in soups, sauces and dressings to provide thickening in foods which also require excellent stability in ambient, refrigerated or frozen storage for long periods.
MERIGEL® Starch provides a variety of product textures, from smooth, to short, to pulpy, depending on the requirement of the product. These starches also vary in their hydration rates. MERIGEL® Starch is suitable for use in sauces and dressings.
The MERIZET® Starch line is used in dry mix soup, sauces, dips and gravies to provide cost effective thickening, bulking and powder drying properties. MERIZET® Starch offers a range of starch moisture levels to provide optimum powder flow and serve as a moisture “sink” in dry mix packets to prevent clumping.
The MIRA-CLEER® Starch line is used in soups, sauces, and dressings to provide thickening in foods. MIRA-CLEER® Starch provides a smooth, viscous texture in foods such as aseptically canned puddings, cheese sauces, tomato sauces and fruit fillings.
The MIRA-MIST® Starch line is used in sauces and dressings to provide emulsification. This starch can be used to create egg-free dressings and to add creamy mouthfeel to emulsified sauces.
The MIRA-SPERSE® Starch line is used in a range of soups, sauces, dressings, fillings and medical foods and beverages. This line of products provides instant thickening with easy dispersion and works well across a range of processing conditions.
The MIRA-THIK® Starch line is used in a range of soups, sauces, dressings and fillings. This line of products provides thickening without heating and works well across a range of processing conditions.
NU-STAR® Starch is used in processed meats and soups and sauces to provide thickening in foods. NU-STAR® Starch is ideal for use in cheese sauces, tomato sauces and fruit purees.
PERMA-FLO® Starch line is used in soups, sauces, gravies, fillings and dairy products to provide thickening in foods. PERMA-FLO® Starch is ideal in sauces, gravies, puddings and pie fillings, and can also be used in canned and frozen foods - whether processed in open kettle or retort
PULPIZ® Starch is designed to replace or extend natural fruit and vegetable pulps in such products as apple sauce, tomato paste, tomato sauce, and apricot puree, among many others. PULPIZ® Starch is capable of replacing over 20% of the tomato paste in typical tomato sauces while still maintaining great taste and texture.
The PURE FOOD POWDER starch line is used in dry mix soup, sauces, dips and gravies to provide cost effective thickening, bulking and powder drying properties. PURE FOOD POWDER Starch offers a range of starch moisture levels to provide optimum powder flow and serve as a moisture “sink” in dry mix packets to prevent clumping.
The RESISTAMYL® Starch is used in a range of soups, sauces, dressings, and filling. This line of products provides thickening and works well across a range of processing conditions.
REZISTA® Starch is used in soups, sauces, dressings and dairy products to provide thickening.
SHUR-FIL® Starch is used in soups, sauces and fillings to provide thickening during filling operations. These starches reduce splashing during filling operations prior to retort but then break down to a low viscosity during heating, allowing for good heat penetration during the retorting process. SHUR-FIL® Starch is suitable to provide a thin, broth-like texture or can be combined with other thickeners to deliver a thick, creamy consistency.
SOFT-SET® Starch is used in sauces and dressings to provide low viscosity in processing and develop soft gel texture within 24 hours. SOFT-SET® Starch allows for ease of processing by reducing demand on pumps, mixers, heat exchangers and other processing equipment while also developing the desired texture in application.
TENDERFIL® Starch line is used in a range of soups, sauces, dressings, and filling. This line of starches provides thickening and works well across a range of processing conditions.
The TENDER-JEL® Starch line is used in foods requiring thickening without cooking such as dry mix soups, sauces, and puddings.
THIN-N-THIK® Starch is used in cheese dips, sauces and other retorted aseptically processed products to provide thickening in foods. THIN-N-THIK® Starch is characterized by a controlled thin-to-thick viscosity change that occurs during retorting. Relatively thin throughout filling and cooking, it attains a desired thick viscosity before the retorting cycle is completed.
PromOat® Beta Glucan can add a smooth velvety texture to soups, and helps to formulate indulgent creamy emulsified sauces, for manufacturers looking to replace hydrocolloids and pectins in their product range.
PROMITOR® Soluble Fibre offers high fibre content, excellent solubility and ease of use across your soups, sauces and dressings range.
STA-LITE® Polydextrose is an easy-to-use soluble fibre that doesn’t impact colour or off flavour. It provides the mouthfeel and texture of sugar, making it an ideal alternative in products that offer reduced sugar and calories. STA-LITE®Polydextrose has 1 Kcal per gram, and provides process and acid stability without sacrificing taste. Due to process stability, low colour and clean taste, STA-LITE® Polydextrose is easy to use in a wide range of prepared sauces and soups.
Our unique expertise in convenience foods means that we create customised HAMULSION® Stabiliser Systems for your entire range of applications, from tasty emulsified soups and sauces with greater freeze and thaw stability, to classic pasta based meals , delicious dressings and mayonnaises with various fat contents, cleaner label salad creams or creamy fat-free fruity spreads. Our solutions can be used in hot or cold processes, batch or continuous production, and provide varying functionalities with robust stability profiles.