Starch Based Ingredients for Food and Industrial Applications

Starch is one of the most versatile carbohydrate raw materials used in modern food and industrial manufacturing. Through hydrolysis and further processing, starch can be converted into ingredients including glucose syrup, dextrose, maltodextrin and high-maltose syrups, each providing different sweetness, viscosity and functional properties.

Liquid Glucose Syrup and Dextrose provide carbohydrate and sweetening functionality, while high-maltose syrups offer different sugar profiles for confectionery and fermentation applications. Degree of starch hydrolysis is an important factor in determining the composition and performance of the resulting syrup.

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Starch-based ingredients texture, bulking, moisture control and processing functionality across food manufacturing applications.

Sorbitol syrup provides humectant, sweetening, bulking and stabilizing functionality, while Maltodextrin provides low-sweetness bulking and carrier properties. Maltodextrin is produced by partial starch hydrolysis and has a DE below 20 under the U.S. regulatory definition.

Mars Oleochemicals supports commercial requirements for Sorbitol 70%, Liquid Glucose Syrup, Dextrose Monohydrate, Maltodextrin, High Maltose Corn Syrup and Maize Starch for suitable food, pharmaceutical and industrial applications.

Broad portfolio of starch-based ingredients
Food-processing versatility
Multiple sweetness profiles
Multiple texture-building options
Powder and liquid grades available
Humectant options
Bulking functionality
Thickening functionality
Carrier functionality
Binding properties

Moisture-management capabilities
Fermentation substrates available
Suitable for bakery processing
Suitable for confectionery
Suitable for beverage applications
Suitable for pharmaceutical formulations
Suitable for dry mixes
Suitable for industrial manufacturing
Large-scale commercial supply potential
Multiple application-specific specifications

Helps control product texture
Provides sweetness where required
Supports moisture retention
Improves product body
Helps control viscosity
Supports confectionery processing
Provides solids and bulk
Supports powder formulations
Supports spray-drying systems

Improves processing flexibility
Supports bakery texture
Provides fermentable carbohydrates
Enables different DE profiles
Supports formulation consistency
Provides liquid and powdered ingredient options
Suitable for high-volume food production
Supports product development
Enables ingredient selection by application

Confectionery
Hard Candy
Soft Candy
Gummies
Bakery
Bread
Cakes
Biscuits
Cookies
Ice Cream
Frozen Desserts
Dairy Products
Beverages
Beverage Powders
Sauces
Dressings
Syrups

Jams
Processed Foods
Seasonings
Instant Foods
Nutritional Products
Pharmaceutical Formulations
Tablets
Syrups
Oral Care
Toothpaste
Cosmetics
Fermentation
Brewing
Paper
Textile
Adhesives
Industrial Starch Applications

What are starch derivatives? Starch derivatives are ingredients produced by processing starch to change its composition or functional properties. Examples include glucose syrup, dextrose and maltodextrin.

Is maize starch a starch derivative? No. Maize starch is the original starch raw material, so Starch and Starch-Based Ingredients is a more accurate portfolio description.

What is Sorbitol 70%? Sorbitol 70% is typically an aqueous sorbitol syrup used as a humectant, sweetener, bulking agent and formulation ingredient.

What is Liquid Glucose Syrup? Liquid Glucose Syrup is produced through partial hydrolysis of starch and contains glucose together with varying quantities of maltose and higher saccharides.

What is Dextrose Monohydrate? Dextrose Monohydrate is crystalline D-glucose containing one molecule of water of crystallization.

What is Maltodextrin? Maltodextrin is a partial starch hydrolysate composed mainly of glucose polymers and commonly used for bulking, carrying and texture functionality.

What is High Maltose Corn Syrup? High Maltose Corn Syrup is a starch-derived syrup produced to contain a comparatively high proportion of maltose, with exact composition depending on grade.