Cerestar chips clearly crispy
C*ClearCrisp, a new starch that the company claims allows catering
and fast food outlets to extend the lifespan of French fries
without altering their appearance.
Cerestar Food & Pharma Specialties Europe has developed C*ClearCrisp, a new starch that the company claims allows catering and fast food outlets to extend the lifespan of French fries without altering their appearance.
The company says that C*ClearCrisp, a native wheat starch and speciality dextrin combination, produces French fries with a crisp outer layer, moist and tender interior, attractive appearance and good smell and taste.
The new starch means fries can stand under heat lamps for 20 minutes without loosing their crispiness, making them more attractive to the consumer.
"We've worked with our catering and fast food customers to understand the need for further improvement in this field," said Mark Wastijn, marketing director of Cerestar Food & Pharma Specialties Europe.
"With the dual benefits of extended crispiness and appetising appearance, C*ClearCrisp will help fast food retailers to improve efficiency and reduce wastage."
Cerestar claims that testing of C*ClearCrisp at the company's application centre in Vilvoorde, Belgium shows that the product delivers impressive batter viscosity and optimal structural integrity. The surface texture of the batter produced using C*ClearCrisp is smooth and blister free.
As a business unit of Cargill, Cerestar Food and Pharma Specialties Europe is considered a market leader in speciality products, with a range of application-specific ingredients solutions.
For further information on this product contact Mark Wastijn
