In instant dry mixes such as puddings, desserts, soups, broths, sauces and sauce bases, starch hydrates, thickens, and creates a uniform and creamy texture. Coarse-sized dried starch and agglomerated spray-dried starch improve spreadability, but this spreadability is not possible if the starch is mixed with sugar or other non-moisturizing substances. Derived waxy corn starch is used in the soup mix. If hot water is to be added to the product, pregel starch can be used in instant soup. Pre-gel starch ensures stability of taste and better consistency in the final product.