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Maize starch, Corn starch, Potato starch, Rice starch, Tapioca starch, Wheat starch

Starch consists of linear amylose and branched amylopectin. Different type of starch has different amylose content and gelatinization temperature.
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Primary function
Filler/ Diluent
Typical use level
10 - 90%
Physical data

  • Bulk density and tapped density depend on the type of starch and their respective industrial process
  • Flowability: commercial starch is generally cohesive and has poor flow characteristics.

Benefits / Claims
Excellent cost to performance relationship
Depending on starch source, multifunctionality can be obtained.
Suitable for

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