QUEMINA for Food & Beverages
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Pregelatinized native corn starches for a broad range of food formulation
QUEMINA For Food & Beverages is a starch range (waxy-corn, potato and starch-mix variants) offering pregelatinized and cold-soluble grades for dry soups and sauces, instant foods, dessert cremes and more. The range enables rapid dispersion, reproducible texture development, and formulation strategies for sugar reduction and clean-label declarations.
Key benefits
- Instant functionality: pregelatinized and soluble grades swell on cold water addition for dry soups, sauces and mix-in systems.
- Texture & clarity control: soluble waxy-corn grades give glossy, transparent stability in dairy and dessert creams.
- Processing reliability: coarse/fine and pregelatinized formats address product-specific needs from structural bulk (gnocchi) to instant dispersion (dry soups, infant formulas).
Coarse pregelatinized corn and potato QUEMINA grades improve dough structure, shape retention and provide predictable hydration in thermo-mechanical processing for convenience formats.
Pregelatinized potato and waxy-corn grades deliver smooth mouthfeel and shear-stable creaminess in instant or cooked dessert creams while supporting clean-label formulations.
Waxy-corn soluble grades aid uniform dispersion of spice blends and carriers in dry mixes and support clean-label texturizing in finished savory products.
Soluble pregelatinized waxy-corn improves body, gloss and stability in ice-cream systems and enables formulation approaches that reduce maltodextrin or sugar content while maintaining scoopability.
Soluble waxy-corn QUEMINA variants act as a low-reducing sugar, high-amylopectin carbohydrate source that supports sugar-reduced infant recipes with limited browning and good solubility.
Product range
Enhance the performance of your food and beverage applications naturally by choosing the right QUEMINA variant. We provide formulation guidance, sample trials and scale-up support.
Formulation insights
How QUEMINA thickens instantly without heat
QUEMINA variants are formulated to concentrate amylopectin (>98% in the soluble grades) and achieve an exceptionally low dextrose-equivalent (DE < 1). That structure yields a carbohydrate that is highly soluble (including cold-water soluble formats) yet does not contribute sweetness or high osmotic pressure.
AGRANA’s soluble waxy-corn technology therefore functions as a nutritive, label-friendly carbohydrate and, in parallel, a texture modifier that preserves gloss and limits Maillard-related browning. Pregelatinized grades are hydrothermally modified so they swell and develop body on cold dispersion, a mechanism that makes them suitable for instant soups, sauces and baby food.
Coarse and fine grades are used where particle size affects mouthfeel or processing behavior (for example structural bulk in gnocchi versus smooth instant creams). For variant selection and scale-up AGRANA recommends pilot trials to align grade choice with protein, fat and sugar matrix interactions.
Packaging options
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We offer a broad range of products and packaging solutions globally. Availability may vary by market due to local requirements. Please contact us to learn more about the options available in your region.