November 2009 Ingredients Round Up - Starch

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Cold water swelling
Cold water swelling starches offer new choices for texture, dispersion, viscosity development, hydration rate and process resistance. With a unique delivery method, Hi-Form 12754 is more user friendly and offers better cost management to customers. This starch is a recent addition to a range of new cold water swelling starches that offer improved dispersion, fast viscosity development, exceptional creaminess, smooth texture, cold storage stability and steam table stability. It’s suitable for both retail and foodservice applications including dry mix soups, sauces, gravies, cold processed salad dressings, fruit pie fillings and puddings.
Cargill Inc.; Minneapolis
219-473-2213; www.cargill.com




Satiety from resistant starch
Introductions of new products aimed at satiety are steadily rising. A University of Minnesota clinical study comparing the effects of dietary fiber – soluble, insoluble and resistant starch – on people’s satiety response found that natural Hi-maize 260 and Novelose 330 starches from high-amylose corn enhanced feelings of fullness and satisfaction, while the soluble fiber polydextrose had limited satiating capabilities. Subjects were less hungry after eating muffins with resistant starches or corn bran and had less desire for further food intake than after eating a low-fiber muffin. Eight grams of dietary fiber from Hi-maize and Novelose resistant starches kept subjects significantly less hungry than baseline. This new research comes on the heels of recent consumer media reports calling natural resistant starch a top medical breakthrough of 2008.
National Starch Food Innovation; Bridgewater, N.J.
866-961-6285; www.foodinnovation.com




Natural and clean label
Whether layered, crispy or crunchy, snack and bakery products can deliver the texture consumers want and expect. An unmodified, premium cold-water swelling starch, X-Pand’R SC, is suitable for snack foods touting a natural, clean label. The natural starch aids in the development of cohesive, pliable and non-sticking dough that can be processed through conventional sheeters, extruders or stamping dies without the use of excessive heat or pressure. It’s suitable for sheeted and formed snacks to balance crispiness and crunchiness, coated and extruded snacks, providing a light and crispy coating that adheres to nuts and dried fruits in baked products, and extruded snacks, providing lower process viscosity.
Tate & Lyle; Decatur, Ill.
217-421-2397; www.tateandlyle.com




Natural rice alternative
Remyline XS rice starch is a viable, natural alternative to chemically modified starches. It can be used to enhance the flavor release, texture, sheen and mouthfeel of frozen and refrigerated prepared foods. Because it is all-natural, the starch maintains a clean taste and label as well. It is extremely freeze/thaw stable, naturally hypoallergenic, easy to digest and economically priced. Remyline XS is also extremely stable under multiple stress conditions, so products will maintain a natural appearance, taste and label that today’s consumer desires.
A&B Ingredients; Fairfield, N.J.
973-794-1188; www.abingredients.com




Starch from India
One of the leading starch manufacturers in India announces its foray into the U.S. food starch market with a range of modified food starches. They can be used in a wide spectrum of food categories, including baked goods, beverages, confectionery, instant foods such as noodles, sauces, dressing & soups, ice cream, pudding & desserts, biscuits and baby food. Use of modified starches in food applications provides stability, texture, feel and body to the product. It can also replace certain costly thickeners in some food products.
Anil Products Ltd.; Ahmedabad, India
+91 79 6513 5779; www.anil.co.in
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