Galam launches two natural emulsion solutions

By Niamh Michail contact

- Last updated on GMT

Chick pea texture for clean label appeal
Chick pea texture for clean label appeal

Related tags: Starch

Galam is rolling out two new emulsification products which meet growing demands for natural and vegan texture solutions.

The first, ViStar, was a combination of native starch and gum, which replaced modified starch. The second was specially processed chickpea flour, which removed the need for egg in bakery preparations.

The production processes for both products were physical – without the use of chemicals or solvents – which satisfied consumer desire for clean label products, senior food technologist Zohar Ganor told FoodNavigator in Israel.

“Modified starch is best for stability, shelf life and pH levels, but we understand that the market is trying to reduce E numbers and when consumers buy a product they start by looking at the ingredients list,” ​she said.

According to Ganor, native starch was limited by short shelf life and texture issues while consumers increasingly turned away from modified starch due to the chemicals and enzymes used in its processing. ViStar managed to meet all these criteria as well as being non-GMO.

A 3.2% application of ViStar in milk acted as an all-in-one thickening agent creating a creamy spoonable texture, suitable for a variety of applications such as sauces, spreads, soups and fruit-bases. 

When used in stevia solutions ViStar also helped offset the lingering notes associated with the sweetener.

Meanwhile, the chickpea flour could be used to replace egg in baking preparations, providing bulk and emulsification qualities. The heat processing that the flour underwent removed the taste of the raw material meaning no flavour masking was necessary, while the naturally high protein content of the chickpeas meant it also replaced the nutritional component of egg. The company said this was ideal for vegans.

Practical innovation

For food and beverage manager Tim Cranko, both products exemplified the type of innovation that Galam sought to foster.

“This is a classic example, it’s very practical innovation – we use common ingredients in a different way to get a new product,” ​he said.

He said that Galam was interested in setting up joint ventures for the products, adding that buyers in China had already expressed an interest in ViStar.

“We’re always looking towards new markets, new segments and new categories,” ​he said.

Related news

Related products

Discover pectin’s “a-peeling” future

Discover pectin’s “a-peeling” future

Cargill | 19-Apr-2022 | Insight Guide

Half of global consumers are well aware of pectin. For many shoppers, there’s a nostalgia factor, as they fondly associate it with grandma’s homemade jams,...

Innovation with PrOateinTM oat protein

Innovation with PrOateinTM oat protein

Lantmannen Functional Foods AB | 01-Feb-2022 | Application Note

As the demand for plant-based foods and beverages continues to grow, manufacturers are looking for new, innovative ingredients, so they can develop healthy,...

Related suppliers

Follow us

Products

View more

Webinars