Starch

Starch (CAS 9005-25-8), also known as amylum, is a plant-derived polysaccharide sourced from corn, wheat, potato, tapioca, and arrowroot starch. It functions as a thickener, binder, and film-former across food manufacturing and industrial processing.

Procurement teams source it in multiple botanical varieties and modification grades depending on the performance requirements of their application. In food production, starch thickens sauces, soups, and dairy desserts, and provides texture stability.

It is widely used in baked goods and confectionery. Paper and board manufacturers apply it as a surface sizing agent and internal binder to improve sheet strength, printability, and coating adhesion for high-quality finishes.

Textile operations use starch to size warp yarns, increasing thread strength and reducing breakage during weaving. In construction, it acts as a binder and water-retention agent in tile adhesives and joint compounds.

It is also essential for gypsum-based dry-mix formulations. Starch is supplied as a white to off-white powder in native and modified forms, including pregelatinized, oxidized, cross-linked, and hydroxypropylated variants.

Standard grades include food-grade, FCC, USP, and industrial-grade, with source-specific options such as corn, potato, wheat, and tapioca. These grades ensure compliance with various international regulatory requirements.

Packaging is available in bags and bulk, with non-GMO and organic-certified options common in food and nutraceutical supply chains. This versatility makes it a staple ingredient for diverse manufacturing sectors worldwide.