Professional Starch Supplier from China-----Highassay
One-stop sourcing—no need to coordinate with multiple factories
Whether you require food-grade, industrial-grade, or specialty starches, Highassay offers a one-stop service ranging from standardized products to customized solutions.
• 10+ Direct-Source Factories: Year-round Stock Availability
• Customized Starch Solutions & Free Samples
• Expert Engineers to Assist in Starch Selection
• 24-Hour Response & Dedicated One-on-One Service
What is Starch?
- Starch, as a multifunctional raw material bestowed by nature.On the one hand, it provides the human body with its daily energy requirements; on the other, it serves as a green industrial raw material.
- Starch is a white or off-white powder, odorless and tasteless, and hygroscopic.Insoluble in cold water, ethanol, and diethyl ether.
Highassay: Your Partner for Starch Solutions
No matter what type of starch you need, we can provide it—and you only need to work with a single supplier, along with customized formulations and supply chain support.
Contact us now to get a quote and enjoy special pricing!
Why choose Highassay?
Highassay is a starch raw material supplier based in China.Providing a integral range of starch products and customized solutions for the food and industrial sectors.
Our Core Strengths:
- Comprehensive Product Line：We provide you with standard starch、a full range of specialty starches.From highly transparent pea starch to heat-resistant modified starch.Meeting your comprehensive needs across all scenarios—from food to industry.
- Featured Products：Featuring corn starch, waxy corn starch, and various modified starches as our core products, we offer first-class quality.
- Deep Customization：In addition to the production of standardized starch products, we also offer customized starch services.
Contact us now to get a quote for starch and free samples.
Classification of Highassay's Starch
Highassay's Food-Grade Starch- Food-grade starch primarily leverages properties such as gelatinization, thickening, gelation, stabilization, and texturizing.Directly used in food production.
- Applicable Fields: Staple foods and baked goods, seasonings, meat products, confectionery and snacks, beverages and dairy products, etc.
Highassay's Industrial-Grade Starch- Industrial-grade starch is produced from starch-rich agricultural crops through artificial intervention,and possesses high added value.Prioritizing functionality and cost as key metrics.For example, viscosity stability, film-forming properties, or degree of substitution.
- Applications: Papermaking, corrugated board adhesives, textile sizing, pharmaceuticals and daily chemicals, oil extraction, etc.
Highassay's Specialty Starches- Specialty starches include resistant starch, modified starch, and organic specialty starch.
- Among these, modified starch refers to natural starch whose properties have been altered through physical, chemical, or enzymatic means, thereby endowing it with resistance to high temperatures, acids, and mechanical agitation.
Highassay's Featured Products Section
CAS No.: 9005-25-8 | EINECS: 232-679-6
Molecular Formula: (C₆H₁₀O₅)ₙ
Key Parameters:
- Appearance: White or off-white powder
- Characteristics: Odorless and tasteless; hygroscopic
- Solubility: Insoluble in cold water, ethanol, and ether
Primary Functions: Binder, filler, excipient
Applications: Starch sugars, modified starches, baked goods, meat products, dairy products, papermaking, pharmaceuticals, etc.
Product Advantages:
- Non-GMO raw materials; stable quality
- Dual specifications available (Food Grade / Industrial Grade); monthly supply capacity of 2,000 tons
- Available in small packaging (25kg bags) and ton bags; mixed-batch orders are negotiable
Our waxy corn starch is a distinctive variety among cereal starches, characterized by an amylopectin content exceeding 95% of the total starch.
Core Advantages:
- Stable paste with high transparency
- Excellent film-forming properties
- Resistant to aging (strong retrogradation resistance)
Typical Applications:
- Food: Frozen foods (Tangyuan, dumplings), premium sauces, jams, mochi, crystal cakes
- Industrial: Papermaking, adhesives
Your Added Value:
- Direct supply from the manufacturer; support for small-batch trial production
- Formulation application guidance provided
Our modified starches undergo physical, chemical, or enzymatic treatments to alter the properties of natural starch, thereby endowing them with superior performance characteristics.
Key Advantages:
- High paste clarity and excellent freeze-thaw stability
- Resistance to acids, salts, and sugars
- Resistance to high temperatures and mechanical agitation
Your Added Value:
- Tell us about your product challenges, and we will recommend the suitable model.
- 5kg sample testing supported.
- We provide recommendations for formula optimization.
Specifications of Starch
Key Indicators: Whiteness ≥ 88, Fineness ≥ 99.5%; Complies with European and American food-grade standards.
- Specifications of Corn Starch
- Specifications of Waxy Corn Starch
Parameter | Specifications | |||
| Premium Grade | Grade I | Grade II | ||
Sensory | Color and Appearance | White or slightly pale yellow-tinted powder, with a lustrous finish | ||
| Taste and Odor | Possesses the characteristic odor of corn starch; free from off-odors | |||
| Moisture Content (%) < | <14.0 | |||
| Acidity (% T) < | 1.50 | 1.80 | 2.0 | |
| Ash Content (%) < | 0.10 | 0.15 | 0.18 | |
| Protein Content (%) < | 0.35 | 0.45 | 0.60 | |
| Specks (per cm²) < | 0.4 | 0.7 | 1.0 | |
| Fineness (%) > | 99.5 | 99.0 | 98.5 | |
| Fat Content (%) < | 0.10 | 0.15 | 0.20 | |
| Whiteness (%) > | 88 | 87 | 85 | |
Parameter | Specifications | |||
| Premium Grade | Grade I | Grade II | ||
Sensory | Appearance | White powder or powder with a slight yellowish tint; lustrous | ||
| Odor | Possesses the characteristic inherent odor of corn starch; free from abnormal odors | |||
Physicochemical Characteristics | Moisture /% < | <14.0 | ||
| Acidity (Dry Basis) /% T < | 1.50 | 1.80 | 2.0 | |
| Ash (Dry Basis) /% < | 0.10 | 0.15 | 0.18 | |
| Protein (Dry Basis) /% < | 0.35 | 0.45 | 0.60 | |
| Specks / (pcs/cm²) < | 0.4 | 0.7 | 1.0 | |
| Fat (Dry Basis) /% < | 0.10 | 0.15 | 0.20 | |
| Fineness /% > | 99.5 | 99.0 | 98.5 | |
| Whiteness (%) > | 88 | 87 | 85 | |
| 6% Brabender Viscosity (BU) > | 800 | 750 | 700 | |
Hygienic Indicators | Sulfur Dioxide / (mg/kg) < | 30.0 | ||
| Arsenic (as As) / (mg/kg) < | 0.5 | |||
| Lead (as Pb) / (mg/kg) < | 1.0 | |||
| Coliforms / (MPN/100g) < | 70 | |||
| Molds / (cfu/g) < | 100 | |||
Based on their plant sources, Starches can be classified into cereal Starches, tuber Starches, legume Starches, and other types of Starch.
Typically ranging from 12 to 24 months, the shelf life of Starch depends on the type of Starch, storage conditions, and packaging method.
Yes. Most of the Starches provided by Highassay are gluten-free. Please note, however, that wheat Starch is derived from wheat; although it undergoes processing, it may still contain trace amounts of gluten.
If you require gluten-free Starch, please contact me, and I will provide you with the relevant product testing reports and gluten-free certifications.
Clean-label Starch constitutes a distinct category of modified Starches; rather than undergoing chemical modification, it is modified solely through physical or enzymatic methods. This process endows the starch with the functional characteristics of modified Starches while allowing it to be listed simply as “Starch” in ingredient lists, thereby satisfying consumer preferences for natural products.
The molecular structure of Starch—specifically the ratio of amylose to amylopectin—determines a product’s texture and stability.
If you require a Starch for applications demanding strong gelation and high resilience (such as vermicelli, soft candies, or jellies), it is recommended to select a Starch with a high amylose content.
Conversely, if you require a Starch for products characterized by a smooth mouthfeel, high clarity, and resistance to retrogradation (such as fruit preserves, frozen foods, or sauces), you may opt for a Starch with a higher amylopectin content—such as waxy corn Starch.
Natural Starch is a Starch derived from natural sources, yet it possesses limited functionality. Modified Starch, conversely, is processed based on natural Starch to address its inherent shortcomings, thereby meeting complex industrial requirements.
Food-grade modified Starches—such as hydroxypropyl Starch, produced through chemical modification—are utilized to prevent ice cream from melting too readily during the summer months; similarly, pregelatinized Starch, produced through physical modification, is employed to facilitate faster rehydration in instant noodles.
Products You Are Interested In
Modified Starch Varieties We Offer:
| Specialized Application | Recommended Type | Benefits/Problems Solved |
| Confectionery | Oxidized Starch | Low viscosity, high solids content, excellent gelling properties |
| Baking Fillings | Esterified Starch | Good acid resistance; stable at low temperatures with no syneresis |
| Noodle Products | Etherified Starch | Resists retrogradation; yields smooth noodles that do not break |
| Dairy Products | Hydroxypropyl Starch | Smooth mouthfeel; stable under refrigeration |
| Meat Products | Cross-linked Starch | Excellent water retention; increases product yield |
| Sauces & Condiments | Esterified/Cross-linked Starch | Acid-resistant, shear-stable, no syneresis |
| Frozen Foods | Etherified Starch | Freeze-thaw stable; prevents cracking upon freezing |
| Mochi/Crystal Cakes | Pre-gelatinized Starch | Requires no heating; instant-mix and ready-to-use |
Application Scenario Guide — Selection by Use Case
| Application Scenario | Recommended Starch | Key Advantages | Suggested Dosage |
| Bread Baking | Corn Starch | Maintains fluffy texture; reduces gluten strength | 10–20% |
| Meat Products | Modified Tapioca Starch | Enhances water retention and elasticity; increases yield | 5–10% |
| Sauces/Condiments | Esterified Modified Starch | Excellent acid resistance; prevents syneresis; smooth mouthfeel | 2–5% |
| Confectionery/Snacks | Oxidized Starch | Low viscosity; high solids content; excellent moldability | 10–25% |
| Frozen Foods | Waxy Corn Starch | Etherified Starch | Resists retrogradation and freeze-thaw cracking; provides a chewy texture | 8–15% |
| Mochi/Crystal Cakes | Pregelatinized Starch | High transparency; soft and glutinous texture | 15–30% |
| Paper Mills | Industrial Corn Starch / Oxidized Starch | Enhances paper sheet strength; excellent film-forming properties | As per process requirements |
| Corrugated Cardboard | Industrial Corn Starch | Strengthens adhesion; provides high bonding strength | As per process requirements |
| Textile Sizing | Oxidized Starch | Stable viscosity; excellent film-forming properties | As per process requirements |
