Starch blend

A starch blend comprising:

• a potato starch in a first amount, the potato starch having undergone a heat-moisture treatment prior to forming the blend;
• and
• a native tapioca starch in a second amount, wherein the first and second amounts are each defined in terms of a weight percent of the blend, wherein the first amount is between about 60 and 70 weight percent and the second amount is between about 30 and 40 weight percent, wherein the first amount is greater than the second amount, wherein the starches in the starch blend are not chemically modified and the starch blend exhibits freeze/thaw stability over multiple freeze/thaw cycles, wherein the viscosity of the starch blend after 5 freeze/thaw cycles is similar to the viscosity after one freeze/thaw cycle, wherein the starch blend minimizes or eliminates syneresis, and wherein the only starch in the starch blend is the HMT potato starch and the native tapioca starch.

A method of making a label friendly starch blend, the method comprising:

• producing or providing a heat-moisture treated (HMT) potato starch;
• producing or providing a native tapioca starch;
• blending the HMT potato starch with the native tapioca starch to form the label friendly starch blend comprising a first amount of the HMT potato starch and a second amount of the native tapioca starch, wherein the first and second amounts are each defined in terms of a weight percent of the blend, wherein the first amount is between about 60 and 70 weight percent and the second amount is between about 30 and 40 weight percent, wherein the first amount is greater than the second amount, wherein the label friendly starch blend exhibits freeze/thaw stability over multiple freeze/thaw cycles, wherein the viscosity of the starch blend after 5 freeze/thaw cycles is similar to the viscosity after one freeze/thaw cycle, wherein the starch blend minimizes or eliminates syneresis, and wherein the only starch in the starch blend is the HMT potato starch and the native tapioca starch.