A broad range of specialty starches function as thickeners and texturisers, coatings, binders and encapsulants which are incorporated in virtually all everyday processed foods.

They enhance taste and appearance and provide effects which enable end-consumer products to withstand the rigours of ultra high temperature (UHT) processing, microwave cooking, freeze/thaw cycles and extended storage.

Specific applications and markets include dairy, bakery, sauces, dressings, cereals and snacks, meat and fish and canned foods. Specialty starches are also used as carriers, binders, disintegrants and thickeners in pharmaceutical and healthcare applications.

Specialty starches are also used in the pulp and paper industry to improve wet and dry strength, printability and to enhance productivity with wet-end and surface size processes.

Additives are used for corrugated boxes and tissue and towel manufacturing. These improve the overall quality and water resistance of meat, fruit, vegetable and shipping cases. Specialty synthetic polymer products add water resistance for demanding applications.