Cold-water swellingHi-Form 12754 is a new, high-performance, quick dispersing, cold-water swelling starch with a unique delivery method that makes it more user-friendly as well as offering better cost management to processors. It’s part of a range of cold-water swelling starches that offer improved dispersion, fast viscosity development, exceptional creaminess, smooth texture, cold storage stability and steam table stability. It opens new choices for texture, dispersion, viscosity development, hydration rate and process resistance in retail and foodservice applications -- including dry mix soups, sauces, gravies, cold processed salad dressings, fruit pie fillings and puddings.Cargill Inc.; Wayzata, Minn.
219-473-2213; www.cargill.com
Delayed hydration
Mira-Sperse 2000 modified food starch helps extend shelf life in refrigerated and frozen bakery products by providing superior moisture retention in a variety of food systems. Due to its delayed hydration, it produces a more fluid batter for ease of mixing and depositing. It can be added directly to cold or room temperature liquids, dispersed in sweetener syrups or oil or pre-blended with dry ingredients such as flour, dairy powders or granulated sugar.
Tate & Lyle; Decatur, Ill.
866-653-6622; www.tateandlyle.com
Blocks starch absorption
Phase 2 is a patented, natural, nutritional ingredient derived from the white bean. It is the first nutritional ingredient that has been clinically shown to reduce the digestion and absorption of carbohydrates, the company claims. It’s also the first weight-control ingredient with the two FDA-accepted claims: “May assist in weight control when used in conjunction with a sensible diet and exercise program” and “May reduce the enzymatic digestion of dietary starches.” In human studies, this product reduced the absorption of starch calories by as much as 66 percent and caused weight reduction in two weight loss studies.
Pharmachem Laboratories; Kearny, N.J.
800-526-0609; www.pharmachemlabs.com
Extreme starch
Ultra-Tex SR is a new, premium, waxy maize-based starch, suitable for instant food preparations subjected to extreme processing conditions. One of three new cold-water swelling starches that were created for cold prep-processing, it withstands intense heat, acid, high shear and low pH. Good for instant salad dressings, it has excellent cold temperature storage stability in refrigerated and frozen products. It maintains high viscosity and superior texture where dressing recirculation is required. Up to 10 percent less starch can be used compared to conventional starches to achieve the same viscosity.
National Starch Food Innovation; Bridgewater, N.J.
800-797-4992; www.foodinnovation.com
