Instant dry mixes are used for making puddings, desserts, soups, gravies, and sauces at home and in institutions. When mixed with water, starch thickens the mixture, making it smooth and creamy, and it dissolves quickly. Coarsely ground drum-dried starch and agglomerated spray-dried starch improve dispersibility, especially when sugar or other non-hygroscopic materials cannot be added.
Instant puddings and desserts use bland-flavored instant tapioca starches, while instant soup mixes use instant waxy maize starches. For instant soups with hot water added, highly-stabilized cook-up starch can be used.