Processed Starches

Starches can be processed using different methods: physical, chemical or enzymatic. Processing improves the properties of the starches and allows them to be adapted to a wider range of uses and conditions.

These properties include the creation of a variety of different textures, the prevention of syneresis (the escape of water), the ability to tolerate freezing and thawing processes, and improving their stability in acidic environments along the product supply chain and shelf life.

The Galam Group markets a wide range of processed starches produced from various sources such as corn, potatoes, tapioca and others. Some of the starches are produced in Galam production plants, while other are imported through exclusive representation of different companies from around the world, for example Avebe.

Different applications require the adaptation of starches to specific production processes and recipes:

• In dairy products they help with thickening, stabilization and texture building.
• In baked goods they allow freshness to be maintained over time and improve texture.
• In meat products they provide stability, water absorption and tolerance to freezing-thawing conditions.

Our experts can adapt the optimal starch for your needs and your unique production processes.

There are many additional applications which make use of processed starches: desserts, snacks, sweets, sauces, soups, preserves and more.