National Starch innovates in texture, gluten-free

by Jeff Gelski
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ANAHEIM, CALIF. — National Starch Food Innovation introduced a range of texture systems and gluten-free solutions June 7 at the Institute of Food Technologists’ annual meeting and exposition in Anaheim.

The Precisa Cling and Precisa Cream texture systems, the first outputs of National Starch’s Dial-in texture technology, may assist food producers in improving textures and in reducing ingredient costs while maintaining eating quality. The Precisa Cling systems may be used for soups, sauces and dressings. The Precisa Cream products may be used in dairy foods.

"Now, more than ever, we’re seeing manufacturers replace ingredients for cost optimization, nutritional improvement or labeling requirements," said Suzanne Mutz-Darwell, marketing manager, texture, for National Starch. "With our Precisa Cling texture systems, we can help them build back texture and the eating experience, to ensure their brands continue to be desired by current and future consumers."

The Dial-in texture technology used in the new texture systems allows food and beverage manufacturers to target the precise texture they desire in their product in less time. It is derived from the integration of National Starch’s capabilities in consumer insights, material science, sensory evaluation, application and processing knowledge.

The texture systems launched at I.F.T. include:

• Precisa Cling 20 for demanding process systems, including high temperature (over 190 degrees Fahrenheit), high shear and low pH;

• Precisa Cling 50 for mild to moderate process conditions, including temperatures from 150 to 190 degrees Fahrenheit, moderate shear and low pH;

• Instant Precisa Cling 20 for cold process applications that involve high shear and/or low pH processes;

• Precisa Cream 20 for demanding process conditions, including high temperatures, high shear and low pH;

• Precisa Cream 50 for mild to moderate process conditions, including temperatures of 150 to 190 degrees Fahrenheit, moderate shear and low pH.

National Starch’s gluten-free solutions may be used with such products as cookies, muffins and cakes. The company combined its experience in producing such gluten-free ingredients as corn, tapioca and rice with the company’s functional flour expertise.

"Let’s face it, most gluten-free baked goods don’t quite match gluten-containing products, especially when it comes to texture and shelf life," said Bob Allin, marketing director, North America. "Our initial testing indicates we’ve made a dramatic improvement in terms of consumer liking."

A sensory panel found products using National Starch gluten-free recipes came close to matching gluten-containing products in such attributes as smooth, moist and chewy.

"With this data in hand, we are very confident that we can assist bakers in producing exceptional gluten-free products without major compromises," said Dr. Yadunandan Dar, Ph.D., material scientist for National Starch Food Innovation.

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