Starches
Potato Starches – unmodified, low moisture, pregelatinized
Corn Starches – unmodified and pregelatinized
Waxy Maize Starches – unmodified and pregelatinized
Are specialty starches that yield clear pastes upon cooling that are also noncongealing.They are primarily used a thickening agents in puddings and sauces.
Some types also improve shear stability and freeze/thaw stability.
