New starch adds crispy, crunchy texture to snacks
February 9, 2010
by Jeff Gelski
DECATUR, ILL. — X-Pand’R 683, a new pregelatinized waxy maize starch, is designed to deliver a crispy, crunchy and cohesive texture to a variety of bakery and snack applications, according to London-based Tate & Lyle P.L.C., which has a U.S. office in Decatur. The starch aids in the development of cohesive and pliable dough that may be processed through conventional sheeters and extruders without stickiness.
X-Pand’R 683 may deliver expansion and crispness in a range of snack crackers and snack chips that contain flours, dried vegetables and potato flakes. It may provide a crispy coating with adhesion on nuts and dried fruits under baking conditions.
In extruded snacks, X-Pand’R 683 may provide lower process viscosity during extrusion and deliver an expanded and crisp texture with a uniform network of air cells. It is suitable for cold forming or low temperature extrusion applications. In cakes, cookies and muffins, X-Pand’R 683 may be used for improving batter viscosity and increasing moisture retention.