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A functional native starch retains moisture in poultry products while eliminating the need for modified starches, sodium phosphate and carageenan additives. N-Hance 59 offers poultry producers who serve the growing natural food markets an option for preparing tumbled, injected, marinated, coated, par-cooked, frozen and other packaged poultry products with clean labels. This native, potato-based starch is inherently bland and allows the flavors of meats and marinades to burst through while delivering excellent mouthfeel.
National Starch Food Innovation; Bridgewater, N.J.
A small amount of rice starch emulsifies oils and broth while imparting no off-taste to natural soups. The improved blending meets consumer expectations and enhances the soup’s appearance. This product prevents syneresis and permits the use of a clean label, which is important as consumers select more healthful foods. Some chefs include it in their recipes to impart creaminess and optimum mouthfeel. For natural soups that are frozen, it’s an emulsifier, texturizer and homogenizer for withstanding multiple freeze-thaw cycles without losing stability.
A&B Ingredients; Fairfield, N.J.
FiberRite RW is a highly functional resistant wheat starch that delivers nutritional benefits, including fat replacement properties, high dietary fiber content and caloric reduction. It successfully has been formulated into a wide range of applications, including bakery products, crème fillings, confections, frozen desserts, yogurt, sauces and salad dressings. Physical properties include an extremely white color, smooth texture and neutral flavor profile, which allow FiberRite RW to be incorporated easily into foods.
MGP Ingredients; Atchison, Kan.
Instant Pure-Cote modified starches are designed specifically for producing clear, flexible films without a cook-up step to hydrate the starch. Finished coatings are water soluble, clear and have good sheen. The starch works well in coatings for cereals, nuts, snacks and confectionery applications. Besides coatings, Instant Pure-Cote can be used in a variety of food applications where film-forming characteristics are important.
Grain Processing Corp.; Muscatine, Iowa
Ticaloid LC-SR1 can thicken hot or cold soups to meet consumers’ expectations of a smooth and creamy texture. This product, formulated to replace starch, offers the same thickening capability at a cost savings to manufacturers and a cleaner taste profile. Typically used at 1/5 the level of starch, it is an effective starch replacer in hot and cold sauces, gravies and dips.
TIC Gums; Belcamp, Md.
Starchlite is an all-natural white bean extract that has been clinically shown to delay the digestion and absorption of carbohydrates by neutralizing the digestive enzyme alpha amylase. This allows a portion of the consumed carbohydrates to pass through the system before they can be converted to glucose, which lowers the caloric impact and the glycemic index of the food. This ingredient may be used as an in a variety of foods and beverages, including baked goods, cereals, frozen foods, packaged meals, pasta, pizza crust, soups and confectionary.
Pharmachem Laboratories; Kearny, N.J.
Promitor resistant starch, a prebiotic fiber that is well-tolerated and has a low glycemic response, will help manufacturers add more fiber to baked products and snacks (including cereal, crackers, cookies, bread and pasta) with no impact on taste or texture. A resistant starch, it resists digestion and acts as a dietary fiber. Because of its process stability, it can be used in small quantities. Depending on legislation, it can be labeled as a corn starch/starch and may be suitable for products making a natural claim.
Tate and Lyle; London
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