Native starches, as the name implies, are extracted from natural sources such as waxy maize, maize, wheat, high amylose maize, potato, and tapioca. Such native starches mainly find application in food thickening and texturizing. In fact, one the primary reasons why native starches are seeing uptake is because of their great gelling, thickening, anti-staling and moisture retention properties. Hence they are finding widespread ... Read more