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November 2006 Ingredient Round-Up - Starches

Oct. 30, 2006
November's Ingredient Round-Up features starch products, including resistant wheat starch, resistant starch resources and rice starches.

Resistant wheat starch

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.
800-255-0302;
www.mgpingredients.com

Resistant starch booklet

A brochure describes Hi-maize 5-in-1 Fiber, the natural resistant starch with five proven health benefits. It provides details on the benefits (weight management, glycemic management, energy management, digestive health and high tolerance) and also highlights the starch's advantages in processing and manufacturing. Recommendations on usage levels for a variety of applications and a summary of definitions of various types of resistant starches also are provided.

National Starch Food Innovation; Bridgewater, N.J.
800-797-4992;
www.foodinnovation.com

A hit film

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
563-264-4265;
www.grainprocessing.com

Naturally juicy rice

With the increasing preference for natural poultry, processors often want to avoid phosphates and modified starches. Rice starch is a great alternative because it permits the natural label while increasing tenderness, juiciness and yield. Processing with Remyline AX-DR starch will result in juiciness, a short bite, unchanged flavor and a yield increase of about 12.5 percent. The fine grain of the starch enables it to penetrate meat easily and the starch's soft gel improves the meat's tenderness.

A&B Ingredients; Fairfield, N.J.
973-227-1390;
www.abingredients.com

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