Penford extends corn starch line
BakingBusiness.com, Dec. 7, 2011
by Jeff Gelski

CENTENNIAL, COLO. — Penford Food Ingredients has extended its portfolio of corn starches.

“Our corn starch extension capabilities apply to multiple segments like coatings, protein, dairy and for health and wellness products like gluten-free,” said John Randall, president of Centennial-based Penford Food Ingredients.

PenBind waxy maize 1700 series provides freeze-thaw benefits, acid/pH stability, retort stability, smooth texture and clarity. It may be used in soups, sauces, gravies, processed meats, low pH and/or cream fillings, canned foods, dairy products and frozen foods.

PenCling waxy maize 700 series provides acid/pH stability, a smooth and creamy texture, sheen and clarity. It may be used in soups, sauces, gravies, processed meats, low pH and/or cream fillings, canned foods, dairy products and frozen foods.

PenPlus waxy maize pregel corn series provides instant viscosity and creates a smooth texture and clarity. It may be used in soups, sauces, gravies, condiments, dairy foods, baked foods, bakery fillings and gluten-free foods.

PenCling 260 provides adhesion and controls batter blow-off to ensure smooth uniform coating and crispiness. It may be used in meat, poultry and seafood coatings.

PenCook and PenPlus unmodified waxy maize and dent corn starches provide the functional benefits of natural viscosifiers, instant and cook-up starches. They create smooth and creamy textures. They may be used in soups, sauces, gravies, condiments, dairy foods, baked foods, bakery fillings, gluten-free foods and foods for the natural market.