Commodity Colfol Starch 67 Modified Corn Starch, 50 Pound

Commodity Colfol Starch 67 is a modified corn starch formulated for consistent thickening, binding, and texture stabilization across a wide range of food preparations. This 50 pound supply is sized for commercial kitchens, food manufacturers, and bakeries that depend on reliable batch-to-batch performance. Colfol 67 handles heat, shear, and acidic conditions better than unmodified corn starch, making it a dependable choice for hot-fill processes and extended holding. The modified starch disperses readily in cold water and develops full viscosity during cooking, reducing clumping and saving prep time. From sauces and gravies to fruit fillings and frozen products, it delivers smooth body and stable texture where standard starches break down.

Uses

Pie and fruit fillings: Thickens cherry, apple, berry, and other fruit fillings to a glossy, slice-holding consistency that resists weeping during baking and cooling.
Gravies and sauces: Provides smooth, lump-free body to brown gravies, white sauces, and pan sauces that hold up under heat lamp holding and retherming.
Puddings and custards: Sets soft puddings and custards to a creamy texture without the graininess that unmodified starch can leave behind.
Frozen prepared foods: Stabilizes sauces and fillings in frozen entrées, preventing syneresis and texture breakdown through freeze-thaw cycles.
Soup manufacturing: Thickens cream soups, chowders, and bisques in large-batch production while maintaining clarity and mouthfeel under prolonged heating and agitation.

Who Would Benefit

• Commercial bakeries producing pies, pastries, and filled desserts at scale
• Food manufacturers formulating sauces, soups, gravies, or frozen entrées
• Institutional kitchens in schools, hospitals, and catering operations that need consistent thickening performance
• Foodservice distributors supplying bulk ingredients to restaurant and production accounts

Product Highlights

• 50 pound bulk package sized for high-volume production environments
• Modified corn starch with enhanced stability under heat, shear, and acidic conditions
• Cold-water dispersible for easier slurry preparation and reduced clumping
• Resists breakdown during freeze-thaw cycles, making it suitable for frozen food applications
• Develops full viscosity during cooking for predictable, repeatable thickening results

Applications

Colfol 67 is designed for food systems that demand more thermal and shear stability than native corn starch can provide. In retort and hot-fill operations, it maintains viscosity where unmodified starches thin out under sustained heat. In acidic formulations such as fruit pie fillings with a pH below 4.5, it resists hydrolysis that would otherwise weaken the gel. For frozen sauces and prepared meals, it reduces syneresis, the watery separation that occurs as ice crystals damage starch granules during freezing. It can also be used as a binder in meat products and as a texturizer in snack coatings where adhesion and crunch retention matter.

Preparation & Use

To prepare a slurry, disperse Colfol 67 in cold water at roughly a 1:2 starch-to-water ratio, stirring until smooth. Add the slurry to the hot liquid while agitating, then bring the mixture to a brief boil to activate full viscosity. Avoid adding the starch directly to hot liquid, as it will clump. Cooking time of one to two minutes is typically sufficient. Adjust usage levels based on desired thickness; a common starting range is 1 to 3 percent starch by weight of the total formulation. For acidic products, add the starch slurry late in the cook to limit exposure time and preserve thickening power.