The invention relates to hydrocoloids that are used as thickening, binding, gelling or stabilising agents used in the food industry. The invention provides a starch composition, comprising a first fraction comprising cross-linked starch and at least a second fraction comprising copolymerised starch. Said composition is suitable for example to serve as gelatine replacement in foodstuff of varied nature, and is preferably suitable for use in foodstuff such as confectionery.