Our native and modified starches are used in the production of desserts based on milk, yogurt, ice cream, and other dairy products. They work as stabilizers, emulsifiers, and also as a gelling ingredient in the preparation of desserts. To simplify the technological processes our cold-water-swelling starches can be used. They easily bind water and do not require heating. The Interstarch assortment contains gluten-free wheat starch, which also used in the dairy product production.
Our natural sugar substitutes are also widely used in the dairy product production. They fully replace sugar and work as an indispensable ingredient in the production of ice cream, have anti-crystallization properties, and serve as a more economical source of dry substances.

Interstarch appreciates the interests and needs of customers. We believe that a sharp outbreak of gluten-related disorders should not remain without reaction, which is why we developed a series of gluten-free starches and baking mixes.

Gluten-free starch is used as a traditional starch in a variety of culinary processes like baking, confectionery, dairy products, meat and fish processing.

Gluten-free mixtures are used for baking bread, pies, cookies, gingerbread and other products. Such mixtures help to achieve the traditional flavor of pastry and also make the product less crumbly. Our baking mixtures comply with the laws of different countries on the content of gluten in gluten-free labeled products. Our finished products contain less than 20 mg/kg of gluten.

Interstarch products have several functions in bakery production. Native starches made from corn and wheat give volume and crisp to pastry and also allow to increase the shelf life of the finished product. Waxy corn starch and modified stabilizing starches affect the texture of the dough. Natural sweeteners such as starch syrup and other glucose syrups give sweetness and tenderness to baking, improve its color and increase shelf life. Gluten increases the nutritional value of products and improves the elasticity of the dough.

Interstarch also produces gluten-free baking mixes for baking bread, pizza, confectionery and other products produced for consumers who keep a gluten-free diet.

Our liquid and dried glucose syrups are used in the production of sweet snacks, such as cereal bars and extruded snacks. The dried syrup also easily dissolves, adding sweetness and increasing product shelf life. Waxy corn starch is widely used in the production of salted snacks for giving the products an additional crunch and increasing the consumer properties of the final product. Refined deodorized corn oil is often used in the production of chips and other snacks. It is easily digested, doesn't change the taste of the final product, and doesn't form carcinogen when fried.

Modified pregelatinized starches can quickly obtain a paste of necessary viscosity without heating. They increase the consumer qualities of finished products and optimize their production. Each type of starch has undergone technological testing and adapted to a wide range of applications according to customer’s needs. Starch E1450 allows you to create stable emulsions in products such as mayonnaise, non-dairy creams, and beverage emulsions.