Versatile rice starch
|A&B Ingredients' rice starches improve mouthfeel.
Remyline XS is a rice starch that is used to enhance the flavor release, texture, sheen and mouthfeel of frozen and refrigerated prepared meal systems. It is freeze/thaw stable, all-natural and economically priced. Additionally, the starch is also naturally hypoallergenic and easy to digest.A&B Ingredients;
Fairfield, N.J.973-227-1390; www.abingredients.comStabilized starches
Compared to other cook-up starches, Pure-Gel modified starches hydrate easily and impart high viscosity. These starches are designed to provide stable viscosity in the presence of extended heat, acid and shear conditions. For processed meat applications, Pre-Gel products provide economic benefits including increased water-holding capacity, moisture management and improved yields at a reduced hydration temperature. In dairy applications, thesy can suspend solids, enhance mouthfeel and provide a stable viscosity in refrigerated conditions. They also are easily hydrated in high-fat sauce systems and provide steam table stability for gravies and sauces. For thermally-processed fruit fillings, the low hot viscosity results in reduced back pressure and better fruit integrity.Grain Processing Corp.;
Muscatine, Iowa800-448-4472; www.grainprocessing.comFor binding and thickening
Emden XVH 1050 can be applied as binding and thickening agent with good texturing and shelf life properties in dairy products, canned and deep-frozen foods and dressings and sauces. While boiling, it yields a medium viscous and rather clear solution with short structure. The starch has an excellent heat, shear, sterilization and freeze-thaw stability, even in mild-acid solutions. Emden XVH 1050 has good water binding ability and shelf life.American Key Food Products;
Closter, N.J.800-767-0237; www.americankeyfood.com