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Starch Application

Specialty food starches impart viscosity, modify textures and help improve stability of food systems.

We innovate to ultimate performance to deliver the superiority for your product

Starch Application

Banpong has innovated the ultimate performance of
Modified Tapioca Starch Solutions to deliver the superiority of your product

Ingredient Function

Select Application from Function of your choices starch

Emulsifying Agent
excellent absorption of emulsifying agent provides the desirable texture and smoothness for non-dairy creamer, fat-powder, egg-free mayonnaise and beverage emulsion.



preserve a good texture as long as possible,
enhance enhance body, excellent texture, remain the freshness and finest condition for sliced bread, mochi, frozen dough, daifuku, sausage & meat balls, kamaboko, fish ball, frozen noodle and instand noodle.


thicken and impart body texture in various kinds of soups & sauces for mixed beverage, freeze stable dressing, instant mayonnaise, shelf stable sauces, soups and gravies.

Pregelatinized Starch

applied to native of modified cook-up starch to achieve a versatile range of instant thickening starch convenient and easy to use perfect for instant soup & sauce, non-dairy creamer, and snack products.

Free-form Products

become more widely available and mainstream due to increasing number of consumers having problems with food allergies. Avoidance consuming milk protein, lactose, egg products, and wheat gluten has turned consumers to look for Free-From foods such as Casein-Free, Egg-Free, Gelatin-Free, and Gluten-Free.

Fat Replacer

Most consumers want foods with minimal fat but the taste must still be indulgent. Reducing fat content in foods including bake goods, dairy and mayonnaise will distract food characteristics in terms of texture profile, mouth feeling, and organoleptic properties for zero or low-fat product.


To encapsulate oil based soluble materials by spray-drying process With this fact, we provide the solution for food manufacturers to minimize loss and degradation of functional ingredients in order to improve product quality as well as enhance sensory experience of customers.

Plating Agent

Transform oil-based liquid to free-flowing powder Generally, Maltodextrin is commonly used as plating agents to convert liquid phase into free-flowing powder to improve absorption of both water and oil-based liquid substance.


Non-GMO tapioca starch through high purification technology, and also covers range of 2-15 Dextrose Equivalent (DE) of starch. Moreover, it can perform as a good fat replacer and carrying agent without interference to flavor and color of food products.

Organic Tapioca Starch

Nowadays, consumers have greatly grown interests in healthy well-being and it is stated that organic market is reported to outgrow 15% annually in the next few years. Application; baby snacks, organic instant soup, sauces and organic seasoning powder.

Waxy Tapioca Starch

amylose-free or 100% of amylopectin which allows for the new dimension of applications in various industries for Baked Goods, Dairy
Frozen foods, Liquid food products and snacks

Clean Label Starch

Finding a natural solution without additives and E-numbers is a challenge. Banpong offers natural clean label starch solutions, suitable for application in liquid food, yogurt, marinated meat, batter mix, frozen food, and coated nut.


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