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Ingredients
Corn Starch

Corn Starch

Supplier of Corn Starch to Food & Drink, Pharmaceutical and Personal Care Manufacturers

Gelling Agent
Texturiser
Viscosity Modulator

Corn Starch is a versatile, plant-derived ingredient sourced from the endosperm of the maize kernel. Neutral in taste, white in colour, and gluten-free by nature, it is widely used in food manufacturing for its superior thickening, stabilising, and moisture-binding properties. Corn starch excels in applications requiring smooth textures, extended shelf life, and heat tolerance—ranging from soups and sauces to confections and snacks. Available in native, and modified clean label, including pregelatinised and waxy variants, our Corn Starch meets the evolving demands of modern gluten-free, and high-performance food systems. Available in conventional or organic quality.

Category

Starch

Sectors

Food And Drink

Personal Care

Pharmaceutical

Animal Nutrition

Availability

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Packaging

Varies on Ingredient Type

MOQ

Varies on Ingredient Type

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Related Corn Starch Ingredients (18)

Bakery & Confectionery

Enhances structure and softness in cakes, biscuits, and muffins. In confectionery, corn starch is ideal for dusting and molding, and delivers smooth, glossy textures in jelly and gummy products.

Soups, Sauces & Ready Meals

Acts as a clean-label thickener in gravies, creamy sauces, and canned soups. Delivers consistent viscosity and gloss with excellent tolerance to heat and shear.

Production line of yoghurts with berry toppings.

Dairy & Plant-Based Alternatives

Provides body and creamy mouthfeel in yoghurts, puddings, and dairy-style drinks. Helps stabilise emulsions and suspend particulates for a smooth, consistent finish.

Gluten-Free Formulations

Naturally gluten-free, corn starch is widely used in allergen-conscious bakery and snack formulations to replicate the texture and bite of traditional wheat-based products.

Snacks & Batters

Improves crispiness and cohesion in fried and extruded snacks. Reduces oil absorption in batters and coatings, contributing to a lighter, more appealing product.

Why Choose Our Corn Starch?

Our corn starches are sourced from reputable European and global processors and meet the stringent requirements of food-grade and pharmaceutical manufacturing. Whether you need native corn starch simply for thickening a sauce, or modified and clean label starch variants for enhanced functionality and process tolerance, we offer a broad portfolio backed by expert technical support. Lehmann Ingredients ensures quality, consistency, and reliable UK-wide distribution for scale-up confidence and performance delivery.

What is Corn Starch?

There are two key varieties of corn starch used in manufacturing: regular corn starch, which comes from the common yellow dent corn, and waxy corn starch, which is derived from waxy maize (Zea mays ceratina).

Composed of two primary polysaccharides—amylose (linear) and amylopectin (branched), corn starch offers excellent thickening and gelling capabilities. Its neutral profile and versatility make it a staple ingredient across many categories, from clean-label innovations to industrial food processing. Regular corn starch typically contains ~25% amylose and ~75% amylopectin, though waxy corn starch is nearly 100% amylopectin, offering superior clarity and stability. This molecular balance affects gelatinisation, retrogradation, and textural behaviour across food systems.

Functionalities of Corn Starch

  • Thickening agent for hot or cold applications

  • Moisture retention in baked goods

  • Texture enhancement in puddings and sauces

  • Crisping and anti-caking in coatings

  • Freeze-thaw stability in modified variants

  • Gloss and clarity in confectionery applications

  • Viscosity control for extrusion and processing lines

Additional Benefits

  • Naturally gluten-free

  • Clean label compatibility (especially native and clean label grades)

  • Neutral taste and light colour

  • Excellent cost-to-functionality ratio

  • Wide pH and thermal process tolerance (in modified types)

  • Easily dispersible in liquid systems

  • Compatible with a wide range of sweet or savoury formulations

Corn Starch Production Method

Corn starch is a carbohydrate extracted from maize through a wet-milling process that isolates the starch granules from the protein and fibre. Maize kernels are steeped in water and separated into starch, fibre, protein, and germ.

The starch is filtered, purified, and dried into a fine powder. Modified corn starches undergo physical, enzymatic, or chemical treatment (e.g., cross-linking or substitution) to improve process tolerance, shelf-life stability, or textural performance.