Natural Corn Starch

Natural carbohydrate produced by segregating and drying the corn via physical methods.

Area Of Use

Instant soup

Pudding - Milk puddings

Bakery products

Turkish delight - Baklava

Benefits provided to the product used

Used to increase the consistency of instant soups         

Provides the dough to be easily opened, prevents tearing.

Provides the products to be brighter.

Prevents cracks on the milk products.

Used to adjust viscosity in sizing in textile sector.                                                                                                                                                                  

Used to increase strength in paper production.                                                                                                                                                                                            

Has binding and adhesive properties.

Used to increase stability and structure, to gain volume.