COLFLO 67: The Modified Food Starch Professionals Trust for Texture and Stability

Product Overview

COLFLO 67 is a chemically modified food starch derived from waxy maize (waxy corn), manufactured by Ingredion Incorporated and widely recognized as one of the most performance-reliable specialty starches for frozen and refrigerated food applications. It appears as a white to off-white free-flowing powder and is distinguished by its exceptional freeze-thaw stability, resistance to low-temperature storage conditions, clarity in solution, and smooth, short texture that persists through processing and storage challenges that cause native starches to break down.

Waxy maize starch is composed almost entirely of amylopectin (approximately 99%), with virtually no amylose content. This high amylopectin composition is the foundation of COLFLO 67’s performance advantage. Unlike native starches containing both amylose and amylopectin, waxy maize-derived starches do not form the rigid gel networks associated with retrogradation the process that causes starch-thickened products to become cloudy, syrupy, or develop weeping (syneresis) during cold storage and freeze-thaw cycling. The additional chemical modification applied to produce COLFLO 67 cross-linking and substitution further enhances its stability under acidic conditions, high processing temperatures, shear stress, and repeated freeze-thaw cycles, making it the preferred choice of professional food technologists working with frozen, refrigerated, and retort-processed food products.

Key Features & Benefits

• Outstanding freeze-thaw stability maintains smooth texture, clarity, and viscosity through repeated freeze-thaw cycles without syneresis or textural breakdown.
• Derived from waxy maize (virtually 100% amylopectin) inherently resistant to retrogradation and the textural changes associated with amylose gel formation during cold storage.
• Chemical modification (cross-linking and substitution) enhances process tolerance across high temperature, high shear, acidic pH, and extended cooking conditions.
• Produces a smooth, short, and non-stringy texture in sauces, gravies, fillings, and soups the sensory quality professional food manufacturers demand.
• Excellent clarity in solution, producing visually appealing transparent to slightly translucent sauces and fillings rather than the opaque appearance of native corn starch.
• FDA-compliant modified food starch meeting the requirements of 21 CFR 172.892 for use in food products.
• Consistent performance batch-to-batch from a globally trusted Ingredion-manufactured specialty starch with established food industry supply chain credentials.

Applications

COLFLO 67 is primarily a food and beverage industry ingredient. Its unique freeze-thaw stability profile makes it irreplaceable in frozen food manufacturing and highly effective across a broad range of thermally processed food categories.

Food & Beverages

• Frozen fruit pie fillings COLFLO 67’s defining application; maintains clarity, smooth texture, and prevents syneresis through freeze-thaw cycling from production through consumer use
• Frozen meat pies, frozen pasta dishes, and frozen oriental food products requiring sauce and gravy systems that survive freezing, thawing, and reheating without textural breakdown
• Frozen soups, chowders, and cream-style soup products where starch stability through freezing and reheating is critical to quality and consumer acceptance
• Refrigerated gravies, pasta sauces, and cook-in sauces requiring extended cold storage stability without syneresis or viscosity loss over shelf life
• Retort-processed and shelf-stable canned soups, gravies, stews, and meal components requiring starch that survives the high temperature, high pressure sterilization process
• Aseptically processed dairy and dairy-alternative products including puddings, cream fillings, and custard formulations requiring stable texture under processing stress
• Salad dressings, condiments, and emulsified sauces requiring cold-stable thickening without interfering with emulsion stability
• Baby food and infant food formulations where smooth, stable texture and clean ingredient labeling are formulation priorities
• Reduced-fat and fat-replacement food formulations where modified starch provides mouthfeel, body, and textural cues associated with fat-containing products

Pharmaceutical

• Tablet and capsule disintegrant waxy maize modified starches are used as excipients in solid pharmaceutical dosage forms to facilitate tablet disintegration and active ingredient release
• Binder in tablet manufacturing providing cohesion during compression at appropriate moisture levels
• Film coating and encapsulation systems where starch-based materials provide protective coatings for pharmaceutical actives, vitamins, and sensitive ingredients
• Controlled-release pharmaceutical formulation matrix component where starch modification profiles can be used to modulate active ingredient release rates

Industrial Supplies

• Paper and paperboard manufacturing modified waxy maize starches are used as surface sizing and coating agents improving paper smoothness, printability, and strength
• Adhesive formulations in corrugated board manufacturing, envelope adhesives, and paper-based packaging applications
• Textile sizing and finishing applications where starch provides temporary fiber protection during weaving and fabric processing
• Encapsulation of flavors, fragrances, vitamins, and other sensitive actives in food, pharmaceutical, and specialty chemical applications

Technical Specifications

Why Choose EZ Elements as Your Supplier

EZ Elements supplies COLFLO 67 with consistent quality, verified product identity, and complete documentation to support food manufacturers, frozen food producers, and food technology teams across Canada and North America. We carry this Ingredion specialty starch as a reliable stocked ingredient for food businesses that need dependable supply without extended lead times.

We supply frozen food manufacturers, food service companies, bakeries, condiment producers, and food technology laboratories, providing:

• Full documentation including Technical Data Sheet (TDS), Certificate of Analysis (COA), and Safety Data Sheet (SDS)
• Genuine Ingredion COLFLO 67 with verified product identity and batch traceability
• Bulk supply with transparent, competitive pricing per kilogram across multiple pack sizes
• Technical support on use levels, formulation integration, pH range, and freeze-thaw application guidance

Safety & Storage Guidelines

• Store in a cool, dry, well-ventilated area away from direct sunlight, moisture, and heat sources.
• Keep bags or containers tightly sealed after opening to prevent moisture absorption and microbial contamination of the starch powder.
• Handle powder with care to avoid generating dust clouds in production environments — starch dust is combustible in high concentrations and good ventilation is recommended.
• Do not store near strong oxidizing agents, acids in concentrated form, or heat sources that could affect moisture content or starch integrity.
• Shelf life is typically 24 months from manufacture date when stored correctly in original sealed packaging under cool, dry conditions.

Complete handling, first aid, and disposal instructions are provided in the Safety Data Sheet (SDS) available from EZ Elements upon request.

Frequently Asked Questions

Q1: What makes COLFLO 67 different from regular corn starch or native waxy maize starch?

COLFLO 67 differs from regular corn starch and native waxy maize starch in two critical ways. First, it is derived from waxy maize, which means it consists of approximately 99% amylopectin — the highly branched starch fraction. Regular corn starch contains about 75% amylopectin and 25% amylose. The amylose in regular corn starch forms rigid gel networks during cooling that cause retrogradation, syneresis, and textural breakdown during freezing and cold storage. COLFLO 67, lacking significant amylose, does not retrograde in the same way. Second, COLFLO 67 is chemically modified through cross-linking and substitution. Cross-linking strengthens the starch granule to resist breakdown from heat, shear, and acid during processing. Substitution (hydroxypropylation) adds chemical groups that further inhibit association between starch chains during cold storage, delivering the outstanding freeze-thaw stability that is COLFLO 67’s defining performance characteristic.

Q2: What is syneresis and how does COLFLO 67 prevent it?

Syneresis, often called “weeping,” is the spontaneous separation of liquid from a gel or thickened food system during storage, particularly at cold temperatures. It occurs when starch chains especially amylose molecules reassociate and form dense networks that expel water from the gel matrix. In consumer food products, syneresis appears as watery liquid pooling around pie fillings, gravies, or sauces after freezing, thawing, or refrigerated storage. COLFLO 67 prevents syneresis through two mechanisms: its waxy maize base contributes very little amylose, eliminating the primary driver of retrogradation-induced water expulsion; and its hydroxypropyl substitution further prevents chain-to-chain association by introducing bulky chemical groups that sterically hinder the realignment of starch molecules. The result is a thickened food system that retains its smooth, cohesive texture and holds water throughout the freeze-thaw cycle.

Q3: At what concentration should COLFLO 67 be used in frozen pie fillings?

In frozen fruit pie fillings, COLFLO 67 is typically used at 3% to 5% of the total formula weight, depending on the desired filling consistency, the sugar content, the fruit moisture level, and the intended baking conditions. Higher concentrations produce a firmer, more gel-like filling that holds its shape after baking, while lower concentrations produce a more fluid, saucy filling texture. Food technologists generally start at 3% to 4% for standard fruit fillings and adjust based on pilot baking trials and the specific fruit blend being used. COLFLO 67 is also frequently used in combination with other hydrocolloids or gelling agents such as pectin or carrageenan to achieve specific textural profiles.

Q4: Can COLFLO 67 be used in retorted (canned) food products?

Yes. COLFLO 67’s chemical cross-linking modification provides the process tolerance required for high-temperature, high-pressure retort processing used in shelf-stable canned food production. Cross-linked starches resist the intense shear and heat of retort processing that causes native starches to break down completely, losing their thickening function. This makes COLFLO 67 and similar modified waxy maize starches the standard choice for retorted soups, gravies, stews, and canned meal components requiring stable texture in the finished shelf-stable product.

Q5: Is COLFLO 67 suitable for clean-label food formulations?

COLFLO 67 is a chemically modified starch, which means it is typically labeled as “modified corn starch” or “modified food starch” on ingredient declarations rather than as “corn starch” alone. For food manufacturers pursuing clean-label positioning — where consumers prefer short, recognizable ingredient lists — modified starches may be replaced with native starches, physically modified starches, or natural hydrocolloids such as xanthan gum or guar gum. However, these alternatives may not replicate the full freeze-thaw performance of COLFLO 67, particularly in demanding frozen food applications. Food manufacturers should evaluate the performance trade-offs against their clean-label goals when considering starch selection.

Q6: Where can I buy COLFLO 67 in bulk in Canada?

COLFLO 67 modified food starch is available for bulk purchase directly from EZ Elements, with supply options for frozen food manufacturers, food service companies, bakeries, condiment producers, and food technology teams across Canada and North America. Contact our team for current pricing, documentation, and product availability.

Related Ingredients

The following EZ Elements ingredients are used alongside or as alternatives to COLFLO 67 in food thickening and stabilization applications:

• Corn Starch (Melojel) Premium food-grade native corn starch; an economical thickener for heat-stable sauce and soup applications where freeze-thaw cycling is not required.
• Xanthan Gum (200 Mesh) Natural polysaccharide thickener and stabilizer providing excellent freeze-thaw stability and suspension in food systems; a clean-label alternative to modified starches in certain formulations.
• Kappa Carrageenan Seaweed-derived gelling and thickening agent used alongside modified starches in dairy, dairy-alternative, and processed food formulations requiring combined gelling and freeze-thaw stability.

Order or Enquire

Looking to buy COLFLO 67 modified food starch in bulk? Contact EZ Elements for current pricing, full product documentation, and supply options. We supply food manufacturers, frozen food producers, and food technology teams across Canada and North America. Reach out today to request a sample, Technical Data Sheet, or a bulk pricing quote for your next formulation project.