Native Wheat Starch is in the form of a white, fine powder with neutral odor and taste. It is obtained by cleaning, hulling and milling wheat and then treated with water to separate the starch.

Native Wheat Starch has emulsifying, water-binding and turbidity properties. It is insoluble in cold liquids and alcohol. It increases the smoothness and creaminess of the product and improves its texture and density.

Native Wheat Starch is widely used in the food industry. In products such as sweets, desserts, baked goods, snacks, ready-to-eat meals, creams, soups, and premixes for sauces, it serves as a thickener, binder, and stabilizer. It is also used in the manufacture of gluten-free products. Since Native Wheat Starch improves water retention, it is used in the production of meat products to improve their texture and moisture content. In the frozen food industry, Native Wheat Starch is used as a texture stabilizer that prevents products from breaking down too much during thawing.

Native Wheat Starch is also used in paper manufacturing. It is a binder and coating agent and increases the strength of paper. Wheat Starch can also be used as a filler in the production of medications in the pharmaceutical industry.

The storage period of Native Wheat Starch is 12 to 24 months. The product should be stored in cool and dry conditions.