Carbohydrates from starch have been a critical component of the human diet for centuries, and are commonly derived from cereal grain sources like wheat, corn, potato, and rice. Today, food starches are used to provide thickening, binding, and tenderness to a variety of products, and we at Manildra are proud to be a supplier of native and modified wheat starches that suit a range of applications. Wheat starch is the primary source of carbohydrates found in the wheat kernel and is isolated from wheat flour via mechanical separation. Wheat starch is unique in its functionality as it is mostly spherical in shape and gelatinizes at lower temperatures. When wheat starch is hydrated and heated, it creates a creamy, opaque gel structure. Our GemStar® wheat starches include both unmodified and modified starches made from native wheat starch, and our GemGel® pregelatinized wheat starches include both modified and unmodified options as well.
GemStar wheat starches are used for binding and thickening, to firm up noodles, to adjust texture in battered foods and more. No matter what texture you are strinving for, we have a starch for you.
Explore our GemStar portfolio below:
Unmodified, native wheat starch
GemStar® 100 is a highly purified native (unmodified) wheat starch and is excellent for use in adjusting texture or viscosity and as a carrier for other ingredients.
Unmodified, native wheat starch
GemStar® 200 is a highly purified native (unmodified) wheat starch and contains the typical distribution of large and small granules, but has slightly smaller particle size than GemStar 100. It too is excellent for improving viscosity and texture.
Modified wheat starch
GemStar® 2800 is a modified wheat starch characterized by restricted granular swelling and high tolerance to extreme food processing conditions like heat, shear and pH.
Modified wheat starch
GemStar® 3300 is a modified, cook-up wheat starch ideal for managing viscosity throughout processing. Once cooked, the starch will form a highly viscous paste that then breaks down at high heat. It's the perfect match for retort products.
GemGel wheat starches are fully cooked so you can count on instant solubility and upfront viscosity. With both clean label and modified options available, GemGel wheat starches are the key to achieving your texture and structure goals.
Explore our GemGel portfolio below:
Unmodified, native wheat starch
GemGel® 100 is a pregelatinized, native wheat starch that hydrates instantly in water and improves the texture and tenderness of a variety of foods.
Modified wheat starch
GemGel® 3300 is a pregelatinized, modified wheat starch that is designed to hydrate instantly in water forming a highly viscous paste. It is an excellent thickener and is a thick-to-thin starch that breaks down at high heat.
Modified wheat starch
GemGel® 4200 is a pregelatinized, modified wheat starch characterized by low viscosity and excellent binding properties. GemGel 4200 is highly functional in fried applications as it provides instant adhesion in coating systems and crispiness in the finished product.
Starches in Cakes
Native, modified, and pregelatinized wheat starches have different impacts on finish product cake qualitiy like crumb body and texture, finished product volume, and eating characteristics. The photos below demonstrate how each one of our starches impact a high-ratio cake formula when used at 5% bakers.
Starches in Fillings
