OptaGrade® and OptaMist® starch products create a unique texturizing compound similar to other hydrocolloids. Products are resistant to high shear and gel rather than swell during processing. Gel firmness increases as finished products cool down over time and reach optimal dairy storage temperatures. Low viscosity product flow during processing helps improve yield.

  • Cottage Cheese
  • Cream Cheese (Direct Acid)
  • Sour Cream
  • Yogurt

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