• Nutritional improvement – fiber and whole grains
• Indulgent textures
• Convenience
• Portion control
• Gluten-free solutions
• Combating increasing raw material costs

New Products

Save money by reducing fat
Our bakery applications team has optimized several formulas to cut costs and calories at the same time.  To find out more, click here

New Gluten-Free Solutions
click here for more information

NOVATION® 4300/5300: instant functional native starches:  For fruit fillings in bars, turnovers, and pies, provides excellent heat resistance; minimizes boilout and spread during cooking

Hi-maize® whole grain corn flour: For adding high fiber content and antioxidants; also provides great corn flavor

ULTRA-TEX® 8 instant tapioca starch: instant tapioca starch. For pastry fillings and Bavarian creams. Smooth textures and bland flavor

Consumers are developing a more balanced, discriminating view of carbohydrates and are more aware of the different types of carbohydrates that are in their foods. While they want better nutrition, they also want enticing textures and an occasional helping of indulgence. Processors want to deliver these benefits, but they need ingredients that provide functionality, easy processing, and sufficient shelf and refrigerator stability. With our wide range of functional fibers, resistant starches, texturizers and viscosifiers, supported by our exceptional technical service, National Starch can help you meet both your customers’ needs and your plant requirements.

Products & Services 

We can help you create market successes with our unique portfolio of texturizers, viscosifiers, ingredient replacers and dietary fibers, combined with our experienced food and material scientists who apply their broad experience to your solution.  Whether your goal is quality or process improvements, calorie reduction, fat or sugar replacement, whole grain content, fiber fortification, or a specific health benefit statement such as digestive health or glycemic management, we have a solution for you.

Our formulations experts can help you create better-for-you baked goods that taste great, deliver fine, uniform cell structures and work well within your manufacturing processes. We can make sure your fruit and dairy fillings look and taste great and withstand processing with our specialty starches that are industry standards, as well as with more recent innovations.

• Provide a rich creamy, heavy-bodied texture along with a clean label in fruit fillings in bars, turnovers, and pies with NOVATION® 4300/5300 instant functional native starches.
• Fortify your better-for-you baked goods, National’s portfolio of natural ingredients such as Hi-maize® resistant starch, soluble NUTRIOSE® soluble dietary fiber, and Hi-maize® whole grain corn flour
• Reduce fat content with N-FLATE or  N-LITE LP .   
• Provide an array of consumer-preferred textures in creamy dairy fillings with N-DULGE™ co-texturizers.
• Improve your cold processing or instant mixes with Instant Pure-Flo F and Advanta-GEL P75 . 
• Replace eggs in cheesecake with Advanta-GEL P75 
• Prevent blow-out in pie fillings with NATIONAL 104  
• Create clean label and organic formulations with NOVATION® 4600, NOVATION® 6600 and organic NOVATION® 9460.

Applications

• Breads and rolls
• Cakes, muffins and mixes
• Fruit and cream fillings
• Cookies and brownies
• Tortillas and pitas
• Glazes, frostings and icings

• Fat replacement
• Sugar replacement
• Dietary Fiber without affecting flavor or processing
• Consumer-preferred textures
• Cost-effective texturants: viscosity, gelling agents, texture enhancement
• Optimal process stability and viscosity
• Flavor enhancement or flavor masking
• Dispersion for cold processing or dry blends