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Starch is a crucial ingredient in many culinary preparations, particularly gravies and soups. This carbohydrate compound is highly valued for its ability to impart the necessary thickness and viscosity to these dishes, without significantly altering their flavor or aroma. By altering the texture of these preparations, starch also enhances their overall appeal, making them more satisfying and enjoyable to consume
The stabilizing and binding properties of starch further contribute to its importance in culinary preparations. Due to its unique molecular structure, starch can absorb and retain significant amounts of water, helping to stabilize the texture of gravies and soups. Additionally, starch has excellent binding properties, enabling it to hold ingredients together and prevent separation or settling during cooking or storage.
Angel’s speciality solutions
Maize / Corn Starch
This is used as a thickening agent in liquid based foods like soups, sauces and gravies. It is usually done by mixing it with a lower-temperature liquid to form a paste or slurry. The corn starch we supply is preferred over flour starch because it forms a translucent mixture, rather than an opaque one.
Texture & Feature: Light creamy to white color fine free flowing powder, free from rancidity and foreign matter.
Tapioca starch is high in starch content and thus it is used commonly as a thickening agent. It has stabilising and binding properties. It can be used to thicken gravies or soups. It preserves the nutrient content and does not change the flavour.
We at Angel Starch export tapioca starch to many countries.
It is used in soups particularly if a clear, long texture is required. The low gelification temperature and pleasant taste of the potato starch makes it a popular among various soups and sauces.
Potato starch we export also provides high viscosity and a long or short texture, depending on respective modification of the starch, whereby the grain structure is maintained.
Texture & Feature: White Color to off white color fine free flowing powder, free from rancidity and foreign matter.
Saumix we export has excellent freeze-thaw stability and resistance to breakdown under harsh processing conditions. It increases the shelf life of the food and acts as an emulsifier, stabilizer and thickener. It also provides uniform and homogenous appearance. It is relatively more economical compared to other thickeners.
Texture & Feature: White color to off white Color free flowing powder, free from rancidity and foreign matter.
Gravi-yo is used in gravies as a paste to thicken and bind the food thus increasing its stability. This contains a minimum of 70% dietary fibre. It is a modified resistant starch. It enhances creaminess, smoothness, pulpiness, clarity, thickness and oral viscosity and provides flavour enhancement.
This stabilized starch, Pregel is resistant to breakdown so there is no loss in viscosity when sauces and gravies are held on a steam table. We export Pregel starch and these do not adversely mask flavours.
Texture & Feature: Off White color free flowing powder, free from rancidity and foreign matter.