Maize starch

Native starch | Thickener | Gelling agent

A native maize starch used for its gelling or thickening properties in many sectors of food applications


Maize starch comes from the cereal grain and is characterized by its gel temperature of 75°C its average viscosity and its relatively short texture.

It is used for its gelling or thickening properties in many sectors of agri-food applications (soups, delicatessen meats, sauce pastas, creams).

Product description


  • Neutral white to slightly yellow odourless powder


  • Mean maize starch viscosity
  • Gel T° = 75°C
  • Short texture
  • Retrogrades on cooling into an opaque gel
  • Caloric value: 4 kcal/g on DM


  • Thickener
  • Gelling agent
  • Flour adjuster (biscuits, cakes)
  • Viscosity reducer

Registrations vary depending on local regulations.


  • Pastries, creams and desserts
  • Sauces
  • Coating: batters, clear coating

Formulation assistance

Here are some recipes developed by Roquette around TACKIDEX® and which have inspired fruitful developments on the market:

  • Stackable chips
  • Caramel custard
  • Custard cream with maize starch


For more information about packaging, please contact us.

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