Emjel® Types are Pregelatinized, cold water soluble starches. Emjel® instant starches are preferred because dispersability is very important. It is not possible to stir the soup and lumps can easily occur when regular starch is used. Product and processing requirements include thickening and dispersability. Starch choices include Emjel® pregelatinized, crossbonded and stabilized potato starches.