Uses of Starch in the Food Industry

Starch is one of the most widely used ingredients in processed foods, thanks to its technological versatility and cost-efficiency.

In this article, we explain what starch is used for in the food industry, focusing on real industrial applications and how it can add value to your formulations.

Main Functions of Starch in Food Products

Starch is a multifunctional ingredient. It can thicken, stabilise, emulsify, improve texture or even replace fats. These are its most common applications:

Thickener and Gelling Agent

Pea starch, in particular, is used to thicken and stabilise everything from sauces, soups and desserts to plant-based drinks and dairy alternatives.
It adds body without affecting flavour.

Stabiliser and Texture Improver

In frozen or heat-treated products, pea starch helps maintain a uniform and consistent texture, even after several cycles of storage and distribution.
This makes it ideal for frozen desserts, bakery fillings or ready meals.

Fat Replacer

Perfect for healthier reformulations. It adds creaminess without the need for oils or emulsifiers, commonly used in plant-based yoghurts, light mayonnaise or functional sauces.

Structure Enhancer in Bakery and Pastry

Starch strengthens the structure of bread, cakes and baked goods, prolonging shelf life and preventing dryness.

In gluten-free products, it acts as a natural binder.

“The value of starch lies not in what it adds to a formulation, but in what it enables manufacturers to avoid — from unnecessary fats to complex additives. — Sanygran

Specific Applications by Food Sector

Although there are many types of starch, Sanygran works exclusively with yellow pea starch, produced via dry fractionation — a solvent-free, water-free, clean process.

These are its uses by sector:

Bakery and Pastry

Provides volume, elasticity and freshness to baked goods.
In gluten-free applications, pea starch acts as a structural binder, improving texture without the need for added hydrocolloids.

Beverages and Dairy Alternatives

Used to thicken and stabilise plant-based shakes, yoghurts and liquid desserts.
Yellow pea starch does not affect flavour and helps improve the suspension of solids.

Confectionery and Snacks

Enables chewy or crispy textures, depending on the thermal treatment.
In extruded snacks, it improves expansion and allows the development of low-fat formats.

Ready Meals and Frozen Products

Starch helps maintain texture after freezing and reheating.
Its water retention capacity reduces the risk of drying out in ready-to-eat meals.

Healthy and Dietary Products

As a source of complex carbohydrates, starch is a solid base for gluten-free, vegan or low-fat products.
Resistant starch offers additional benefits for glycaemic control and digestive health.

Advantages of Starch for Manufacturers and Distributors

In addition to its functional uses, yellow pea starch offers numerous advantages for the food industry:

Cost-Efficiency

Helps reduce formulation costs without compromising product quality.
High performance in industrial processes.

Versatility in Formulation

Compatible with extrusion, baking, freezing and cooking.
Easy to integrate into different product lines.

Regulatory Compliance

Food-grade starch, especially when produced to high standards, complies with European regulations and enables clean label development.
Suitable for gluten-free, 100% plant-based and non-GMO recipes.

Sustainability

Sanygran produces its yellow pea starch using a dry, solvent-free process, resulting in a lower environmental impact.

Starch in processed foods is a key tool for manufacturers looking to improve texture, stability, labelling and profitability.

If you’re looking for a functional, plant-based and sustainable supply, Sanygran can help.

📩 Contact us: info@sanygran.com
📞 +34 948 488 501