Product Description

Food Grade Wheat Starch is a refined carbohydrate ingredient derived from high-quality wheat. It is produced by separating the starch component from wheat flour, followed by purification and drying to obtain a fine, white powder.

Wheat starch provides excellent thickening, binding, texturizing, and moisture-retention properties, making it a versatile ingredient for various food processing applications. It can help improve product texture, consistency, appearance, and processing performance.

Applications & Uses

Food Grade Wheat Starch is commonly used in:

• Bakery Products – Helps improve texture, softness, structure, and moisture retention in bread, cakes, biscuits, cookies, and pastries.

• Noodles & Pasta – Enhances texture, elasticity, smoothness, and overall product quality.

• Sauces, Soups & Gravies – Functions as a thickening agent to achieve the desired viscosity and consistency.

• Processed Meat Products – Used as a binder and texture enhancer in sausages, meatballs, nuggets, and other processed foods.

• Coated & Fried Foods – Suitable for batter and coating applications to improve crispness and texture.

• Confectionery & Snacks – Used to support texture, structure, and consistency in various processed food products.

• Food Processing – Functions as a thickener, binder, stabilizer, texturizer, and processing aid depending on the formulation.

Key Features

• Food Grade Quality

• Fine White Powder

• Excellent Thickening Properties

• Good Binding Performance

• Improves Texture and Consistency

• Suitable for Various Food Applications

• Easy to Incorporate into Food Formulations

Storage

Store in a cool, dry, and well-ventilated place. Keep the packaging tightly sealed and protect from moisture, direct sunlight, and contamination.

Ingredient: Wheat Starch
Grade: Food Grade
Appearance: Fine White Powder
Source: Wheat

Allergen Information: Contains wheat. Allergen and gluten declarations should be confirmed according to the product specification and applicable regulatory requirements.