Other Starches: Corn, Pea, Bean & Rice

Eco Agri Food supplies specialty starches for food, beverage and nutrition applications. Our portfolio includes corn, pea, mung bean, fava bean and rice starch for texture, viscosity, whitening and process stability — available as clean-label and non-GMO options.

Native Corn Starch

Multi-purpose bulking and texturizing starch used in canning, dry mixes, seasonings, confectionery, bakery, and pharmaceuticals. Supports flowability and consistent mouthfeel in gravies, sauces and food powders.

Modified (Waxy) Corn Starch

Designed for improved resistance to heat, acid, shear, cooling and freeze–thaw. Typical uses: sauces, dressings, gravies, canned foods and dairy desserts where stable viscosity and glossy appearance are required.

Native Pea Starch

Yellow-pea derived starch with firm gel and high clarity. Performs well in vermicelli and noodle production; often combined with high-viscosity potato starch for optimal bite and elasticity.

Native Mung Bean Starch

Traditional Asian starch used for glass noodles / vermicelli. Provides translucent gels, clean taste and elastic texture in noodle systems and specialty desserts.

Native Fava Bean Starch

Non-GMO, gluten-free starch with strong water-binding and gelling. Suitable for glass noodles and applications similar to pea starch where firmness and clarity are desired.

Rice Starch

Fine granule starch (amylose/amylopectin) with neutral taste for whitening, smoothing and anti-tack. Common in confectionery coatings (chocolate lentils, liquorice, gum) and bakery icings/fillings. Can reduce reliance on titanium dioxide as a whitening aid.