Native Starches

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Native starches are natural plant-based ingredients obtained without chemical modification, preserving the original properties of the raw material. They are used in the food industry as thickeners, stabilizers, and texture agents, improving viscosity, consistency, and sensory qualities of products. Applications include bakery, confectionery, snacks, sauces, soups, instant desserts, and pasta. Native starches support gelling, enhance dough structure, add delicacy to baked goods, and help standardize recipes. This category includes corn starch - neutral in taste and highly versatile, potato starch - known for high water-binding capacity and fluffy texture, wheat starch - improving dough elasticity, and tapioca starch - valued for its mild taste and clear gelling properties. Native starches are versatile ingredients that support the functionality and consistent quality of modern formulations.