Tate & Lyle was showcasing three thickeners and film formers, added to its 50-strong range of instant starches.
Merigel 344 and 346 starches have been developed for sauces and dressings that need a long shelf stability. They can create products with a smooth, thick texture and a high sheen.
Vice president of texturants for new product development at Tate & Lyle Judy Whaley told FoodNavigator a number of salad dressing manufacturers were moving to cold processing production methods to make energy savings but this meant they needed to control the thickening of the water phase in order to avoid ‘breaking’ (oil separation) or inversion.
X-Pand’r 305 starch, meanwhile, improves dough machinability while minimising stickiness for savoury snack manufacturers. It also provides a balanced crispy and crunchy texture, the company said.