Texturizing starch withstands extreme processing conditions

By staff reporter

- Last updated on GMT

Related tags Starch food innovation National starch Nutrition National starch food innovation

National Starch Food Innovation has developed a flexible
heat-resistant starch for adding texture to cold applications
mayonnaise and dressings and heated products like soups.

The new ingredient, Ultra-Tex SR (sheer resistance), is a waxy maize-based starch aimed at withstanding intense heat, acid, high shear and low pH processing conditions. Although the product works in cold water and so does not need heat to be activated, it can be subjected to extreme conditions necessary for other products during processing or pasteurizing, or when heated by the consumer at home. Furthermore, the product has a high functionality, and 10 percent less starch can be used compared to conventional starches to achieve the same viscosity. Cold preparations ​ The new product adds desired creaminess to sauces and dressings while maintaining a high viscosity, said the company. The international company, set up to provide food production solutions, has produced the ingredient as part of a range of three cold-water swelling starches that have been developed to meet the requirements of processors of instant food preparations that are cold prepared. The Ultra series starches are designed to have cold temperature storage stability in refrigerated and frozen products. The company ​ National Starch Food Innovation is a global supplier of nature-based functional and nutritional ingredient solutions to the food and beverage industries. The company focuses much attention on innovation to meet market and consumer trends in wholesome and natural, texture, nutrition, wellness, vitality and targeted delivery solutions. Beyond engaging over texture, National Starch has also made material investments to advance its capabilities. It has established a food creation centre in Hamburg, Germany, and also has a texture centre in New Jersey, USA. National Starch is a global company, but having these two centres helps it cater to local tastes. "We need to capture local tastes and textures, even withinEurope,"​ Terry Thomas, divisional VP of National Starch Food Innovation told FoodNavigator at FiE in London.

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