Emulsifying Starch

This is a starch structure comprising both hydrophilic and lipophilic properties: a defining feature of an emulsifier. They are used to replace eggs for reduced cholesterol foods, to replace animal-derived sodium caseinate, and to replace gum arabic.


  • Bakery
  • Canned Foods
Everstar – Food Grade Corn Starch/ Food Grade Maize Starch
Everbind – Batter Starch
Everstar Starch For Confectionery Moulding
Everdex- Food Grade Dextrin
Evertex- Food Grade Low Viscosity Modified Starches
Everfied – Food Grade Cook Up Starch
Emulsifying Starch
White Corn Starch Low Moisture
Food Grade Modified Starches
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