Cargill Gel 12030 has been shown to replace modified starch and keep the desired batter viscosity, freeze thaw and crumb structure in a cake application.
Cargill, Minneapolis, continues to develop ways to replace modified food starches with native starches, which are basically pure forms of starch. They may be sourced from corn, wheat, potato, rice and tapioca.
“Cargill’s SimPure portfolio of label-friendly functional native starches, coupled with our integrated formulation and regulatory expertise, enables product development with friendlier labels while maintaining quality and functionality,” said Michelle Kozora, technical service manager.
The long-chain carbohydrates in native starches are insoluble in cold water and swell to different degrees, depending on the time and temperature. Native starches have been shown to have thickening, gelling, moisture retention and anti-stalling properties, but they may have limitations, such as breaking down when reheated or in acidic environments.
Cargill offers Cargill Gel native starch derived from either common (dent) corn or waxy maize. Cargill Gel 12030 has been shown to replace modified starch and keep the desired batter viscosity, freeze thaw and crumb structure in a cake application, Ms. Kozora said. Grain-based food applications could include frozen food sold at retail, items sold in in-store bakeries and clean label items, she said.
The usage rate goes up when switching to native starches from modified starches, as is the case with many clean label starches, but native starch can offer a cost-neutral solution because it costs less than modified starches, she said.
Specifically for snacks
Ingredion, Inc., Westchester, Ill., recently made six additions to its Precisa Crisp line of functional starch texturizers for the snack industry. They allow manufacturers to create baked snacks with enhanced texture, optimal expansion and reduced breakage, according to the company.
Ingredion's Precisa Crisp line of functional starch texturizers allows manufacturers to create baked snacks with enhanced texture, optimal expansion and reduced breakage.
In processing, the texturizers help create dough that is more cohesive and easy to sheet while managing hydration and stickiness. The texturizers provide a range of expansion and textures in snacks, from light and crispy to hard and crunchy.
The new starch texturizers are offered in various base materials, including corn, tapioca, potato and sago. Potential applications include potato chips, crackers and tortilla chips.
“With more consumers around the world clamoring for healthier baked snacks, we wanted to help manufacturers seize the opportunity, creating textures that appeal to more consumers,” said Marco Villone, vice-president of marketing, U.S. and Canada. “The new series of Precisa Crisp texturizers allows manufacturers to dial in textures, from soft and snapping to hard and shattering.”