Native Cornstarch Supplier
Native cornstarch is used in many food products such as soups, meat preparations, sauces, pasta, creams, and pastries, mainly for its gelling, texturizing, or thickening properties. Cornstarch can thicken ingredients, retain moisture, reduce viscosity, offer freeze-thaw stability, stabilize ingredients, and replace fats. It is also a gelling agent and flour adjuster for biscuits and cakes. Finally, cornstarch is useful as an anti-caking agent. Shredded cheese is often coated with a thin dusting of cornstarch to prevent it from clumping in the package. Cornstarch will also help absorb moisture from condensation and prevent a slimy texture from developing.
The Ettlinger Corporation is a native cornstarch supplier for a variety of food applications. We offer gluten-free, non-GMO, and vegan-friendly native cornstarch in the following quantities:
- 50 lbs. (50 lbs.) paper bags
- 2,500-pound (1,134 kg) pallet
Benefits & Functions of Cornstarch
The following are some of the benefits and functions of native cornstarch powder ingredients:
- Binding
- Thickening
- Freeze-thaw stability
- Texturizing
- Moisture retention
- Gelling agent
- Film-forming
- Anti-caking
- Dusting
- Dough binding
- Increases yield
- Cost optimization
- Improves appearance
- Increases shelf-life
- Improves mouth-feel
- Fat replacement
- Gluten-free
- Non-GMO available
- Vegan friendly
Applications for Cornstarch
Native cornstarch is the most common type of starch and it has many applications in the cooking and food preparation industries. It is a very fine, white powder that is odorless and has a neutral to mild cereal taste. It is most commonly used as a thickening agent that helps achieve the desired texture and viscosity. It is typically used in the following applications:
- Meat
- Snack and cereals
- Fish
- Dairy
- Sauces
- Dry soup mix
- Bakery
- Frozen foods
- Salad dressing
- Confectionery
- Batters and breading
Comparing Starches
Because it is almost pure starch, cornstarch is the most efficient and versatile thickener of all the starches. It gelatinizes at a higher temperature than root starches; however, the thickening happens very quickly once the temperature is reached. It creates a cloudy slurry when cold so it is problematic when sauces or gels need to be clear (for example, berry pies). Finally, cornstarch is not recommended in acidic foods or ingredients, because the acid may break down the starch molecules and leave a thin, watery sauce.
| Starch type | Color | Clarity | Texture | Flavor | Gel structure |
| Cornstarch | White | Opaque | Smooth; Very fine | Neutral | Firm |
| Potato starch | Clear white | Transparent | Pulpy | None | Sticky |
| Rice starch | Very white | Opaque | Smooth; Very fine | Neutral | Soft and creamy |
| Wheat starch | White; Off-white | Opaque to Cloudy | Smooth; Fine | Neutral | Soft and creamy |
Why Choose Ettlinger
serving you since the beginning of the 20th centuryAs a native cornstarch supplier, Ettlinger Corporation carries high-quality, natural, modified, and organic starches for companies to improve their product performance. As the markets get more and more competitive, we have the ingredients to push your product to the top. For more information about our high-quality native cornstarches, contact us today.
Native Starch Markets
With our wide variety of native starches combined with our experienced staff, we will be able to meet whatever your application needs are. Our natural starches are used in a wide range of industries including:
Contact Our Experts
Tell us your ideas and we’ll create the best product for you. Show us your application and we’ll find the product to make it work.