Pea starches
Texturizing made clean and simple
Advance consumer appeal in clean label food with just-right texture
Today’s consumers are looking for food with great taste and texture made with recognizable, clean label ingredients. With Ingredion's native pea starches, formulators gain a versatile option to deliver these desired attributes without compromising taste or color.
From firm gels to easier processing, native pea starch offers key performance and functionality benefits in a wide variety of applications.
- Anti-caking for shredded cheese
- Grain-free texturizing in gluten-free baked goods
- Partially replacing gelatin in gummy and jelly confectionery
Ingredients consumers know and accept
Pea starch is perceived by consumers to be healthier1 than other starches and is accepted as an ingredient2 in a variety of applications. Plus, it supports today’s most popular label claims, such as non-GMO, vegan, grain-free and gluten-free.
Integrated solutions for sustainable business practices
PURITY® P native pea starches advance Ingredion’s unmatched portfolio of clean label texturizers. Plus, these starches make full use of the sustainably grown peas we use to create our protein ingredients, reducing resource use and supporting your brand’s sustainability image.
Versatile functionality with strong performance characteristics
- Flowable powder
- Quick-setting, firm gels
- High water binding capacity
- Good film-forming properties
- Low dusting
More efficient and economical production lines
PURITY® P pea starches provide gelling at lower temperatures than high-amylose native corn starches, eliminating the requirement of jet cooking and its extra energy expense. And because pea starch offers low, stable viscosity with little breakdown compared to other native starches, your solutions are easier to stir, pour and pump.
Native pea starches bring it all together for formulators
Achieve clump-free shredded cheese without cellulose
Get superior anti-caking in your shredded cheese products with PURITY® P 1002 native pea starch.
Simplify ingredient labels on gluten-free products
Achieve improved structure in gluten-free baked goods with the power of PURITY® P 1002 native pea starch.
Clean up confectionery labels
Vegetarian, clean label gummy confections are possible with PURITY® P 1002 native pea starch.
Making pet solutions clean and simple
What if you could create pet food and treats with a clean label, “human grade” ingredient that also solves multiple functionality challenges?
Pea starch, a smart choice across many demanding categories
- Baked goods: Create gluten-free baked goods and dry mixes with similar attributes to gluten-containing products that consumers crave
- Batter & breaded products: Provide good adhesion and crispy texture in breadings and help maintain those textures over time
- Confectionery products: Achieve production efficiencies for gummy and jelly confectionery while supporting differentiated and appealing textures
- Meat emulsions and analogs: Deliver a clean label solution for creating firm, meaty textures while improving cook yield
- Noodles: Help meet the demand for on-trend, consumer friendly ingredients in pastas and noodles
- Shredded cheese: Replace cellulose- and potato-based anti-caking agents while providing label-friendly performance
- Snacks: Answer demand for clean label extruded snacks with innovative, just-right textures
- Tumble marinated poultry: Replace phosphate, while delivering good cook yield and flavor
- Pet food and treats: Improve texture and functionality with a clean label
Functional native starches
Clean labels go hand-in-hand with quality food products. Our clean label functional native starches can be added to simple ingredient listings because they're naturally derived without any chemical modification.
This line of non-GMO and minimally processed starches provides texture and stability in formulations like sauces, soups, and baked goods.
Modified starches
Modified starches are altered to enhance their functional properties and maximize stability both on the shelf and in the freezer.
Depending on the type of food product, benefits can include enhanced thickening, gelling, and freeze-thaw stability.
Additionally, starches are an essential part of creating quality textures, such as consistency and sheen.
Specialty starches
Looking for a specific type of starch? Along with our traditional starches, Ingredion also offers specialty starch ingredients to perfect your formulations and labels.
Tapioca starch
Tapioca starch is a gluten-free ingredient derived from the cassava root and has a neutral taste.
Particularly useful in gluten-free products, it provides a chewy texture in baked goods and a clear, glossy finish in sauces.
Potato starch
Ingredion's potato starch is extracted from non-GMO potatoes and has a high amylose content, making it easily digested.
It's used both for binding and moisture retention while creating a smooth, creamy texture.
Rice starch
Consumers generally regard rice starch as a health ingredient because it's both hypoallergenic and easily digestible.
Rice starch has a smooth texture and adds stability to emulsified formulations like baby foods and sauces.
Explore functional starches
Maximize the flexibility of your food products with an ingredient that performs in a range of applications. Starch is an essential part of refrigerated, frozen and shelf-stable foods, not to mention a major component of industrial applications.
Starches
Enhance your food and beverage formulations with Ingredion's starches. Achieve premium texture and taste while meeting consumer preferences for affordability.
Create indulgent textures, improve nutrition and drive revenue
Enhance the texture and mouthfeel in foods to increase indulgence, improve quality, drive revenue, provide superior stability and have a high process tolerance with NOVATION® Indulge co-texturizing starches.
NOVATION(R) Lumina functional native starches
Meet consumer demand for clean labels without compromising flavor, color, texture or performance
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1. Ingredion proprietary ATLAS research, consumer study, global, 2019
2. Ingredion proprietary research, Food Advisory Council, shredded cheese consumers, August 2019
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