Starch: Elevating Mouthfeel and Texture in Food

Discover Roquette’s starch solutions for food texture, stability, and clean label formulation. Explore our wide portfolio for sauces, snacks, dairy, and ready meals.

What is starch?

Starch is a carbohydrate found in plants like corn, wheat, potato, pea, and tapioca. It’s made of two molecules, amylose and amylopectin, that influence its behavior in food formulation.

In food, starch is a multifunctional ingredient. It can be used in its native form or modified to enhance its resistance to heat, shear, and pH. Whether you’re building viscosity, stabilizing emulsions, or creating structure, starch helps you achieve consistent results across a wide range of applications.

Why starch matters in food formulations

In food, texture is more than a technical detail; it’s a sensory promise. From the first spoonful of a velvety soup to the satisfying bite of a snack, starch plays a quiet but powerful role in shaping how food feels, tastes, and delights.

At Roquette, we understand that food manufacturers are not just solving formulation challenges; they craft experiences. That’s why our starch solutions are designed to deliver indulgent mouthfeel, reliable performance, and the flexibility to meet evolving consumer expectations.

Whether you're developing a ready meal, a plant-based dessert, or a snack with a satisfying crunch, starch helps you bring indulgence and reliability to every bite.

In Food, starch contributes to:

Thickening: Adds body and viscosity to sauces, soups, dairy desserts, and fruit preparations.
Gelling: Provides structure in confectionery and cheese.
Stabilizing: Supports emulsions and extends shelf life.
Expanding: Adds volume and crispiness in baked and extruded products.
Mouthfeel enhancement: Creates smooth, creamy, pulpy, or elastic textures that elevate the eating experience.

Roquette’s starch solutions for food and nutrition

Our range of starches is built on almost a century of expertise and a deep understanding of food formulation. Sourced from corn, waxy corn, potato, pea, wheat, and tapioca, our starch solutions are available in multiple formats to meet your technical and sensory goals.

CLEARAM^® Cook-up starches

Modified starches for heat-processed applications requiring texture consistency and process tolerance.

Applications: Sauces, ready meals, dairy desserts, bakery fillings.
Benefits: High viscosity, freeze/thaw stability, clean taste.

CLEARGUM^® Thin-boiling starches

Starches with specialized functionalities such as gelling, film-forming, and emulsifying.

Applications: Confectionery, processed cheese, flavor encapsulation.
Benefits: Low hot viscosity, elastic texture, encapsulation efficiency.

PREGEFLO^® Pregelatinized starches

Instant starches that hydrate in cold conditions, ideal for dry mixes and cold-processed formulations.

Applications: Instant soups, dressings, snacks, and gluten-free bakery.
Benefits: Quick dispersion, smooth texture, ease of use.

AMYSTA™ Friendly-label starches

AMYSTA™ is Roquette’s friendly-label starch range, designed for food manufacturers who want to simplify ingredient lists without compromising on performance. These starches are additive-free and easy to label, meeting growing consumer expectations for transparency and trust.

Benefits: Cold solubility, low viscosity, excellent flowability.
Applications: Dry soups, seasonings, instant sauces, spray-dried flavors, and more

Reliability you can build on

At Roquette, we know that performance is only part of the story. That’s why we invest in supply continuity and sourcing transparency. Our starches are produced from non-GMO botanical sources, with traceability from field to factory.

We maintain direct relationships with farmers and implement agronomic research to secure high-quality raw materials. And our global manufacturing footprint ensures availability and responsiveness across regions.

We support your business with technical service, sample access, and formulation expertise—from concept to scale-up.