Mouthfeel Enhancer
Fat-droplet-sized granules give a creamy mouthfeel to reduced-fat products
Native ultra-fine waxy starch
Amaranth Starch
Amaranth Starch is a native waxy starch derived from amaranth grain, with an exceptionally small granule size. It features creamy mouthfeel, excellent freeze-thaw stability and heat stability. It is suitable for use in food and beverages as a mouthfeel enhancer, low-viscosity texture modifier, and snack base.
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97%
Starch purity
~2 µm
Granule size
Heat-stable
Low, steady viscosity
Freeze-thaw
Stable gel
1,200 cP
Peak viscosity (RVA)
≤2%
Amylose
Why Amaranth Starch
Ultra-small granules (~2 µm), comparable in size to fat droplets, enable unique texture and mouthfeel
Low viscosity, allowing high starch loading without excessive thickening, suited to sauces and beverages
Steady viscosity under prolonged heating and repeated reheating, ideal for hot-held and reheated sauces
No syneresis after freeze-thaw cycling, setting into a firm structure with no water separation, ideal for frozen ready meals and sauces
Clean label and bland flavour, from naturally gluten-free amaranth, a native alternative to modified starches
Performance vs waxy rice
Amaranth Starch vs waxy rice starch (RVA, hold at 95 °C)
Amaranth StarchWaxy rice starch
Retained after 5 min hold, % of peak
64%
39%
Retained after 30 min hold, % of peak
60%
27%
Final viscosity, % of peak
92%
53%
RVA, 11.8% solids (dwb), hold at 95 °C. Retained and final viscosity expressed as % of peak viscosity.
1–3 µm
granule size (waxy rice: 3–7 µm)
1,200 cP
peak viscosity (waxy rice: 5,000 cP)
4 cycles
freeze-thaw with no syneresis (waxy rice: visible by cycle 3)
Target application areas
Texture Modifier
Smooth, light thickening, stable through heating, chilling and freeze-thaw
Crisp Snack Base
Strong expansion in snacks and a crunchy, melt-away bite in high-protein crackers
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Interested in trialling Amaranth Starch?
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