Starches

In addition of their nutritional value, specific to glucids, starches influence greatly the viscosity and texture of the finished products.

Their binding and thickening properties are most notably used in the making of sauces for petfood and in the production of extruded or textured products.

Natives, pre-gelatinized or modified, Roquette starches adapt to nutritional objectives as well as process conditions within factories.