Tate & Lyle now offers X-Pand’R SC, an unmodified, premium cold-water swelling starch that is suitable for snack foods touting a natural, clean label, according to the company. The starch aids in developing cohesive, pliable and non-sticking dough that may be processed through sheeters, extruders or stamping dies without the use of excessive heat or pressure.

"Tate & Lyle understands that consumers desire variety in the texture of their snack and bakery products," said Ryan Schuering, product manager for Tate & Lyle. "Whether it’s layered, crispy or crunchy, we are offering snack and bakery manufacturers multiple instant starches to help them deliver snack food products with the texture consumers want and expect."

In sheeted and formed snacks, X-Pand’R SC provides a layered texture that balances crispiness and crunchiness. It enables dough formation that uses less moisture without adversely affecting machinability.

In coated snacks, X-Pand’R provides a light and crispy coating that adheres to nuts and dried fruits on baked foods. It also provides the texture and mouthfeel of fried foods without the added calories of cooking oil.

In extruded snacks, X-Pand’R provides lower process viscosity during extrusion and delivers a crispy texture. It works in cold forming or low temperature extrusion applications.

For more information, call (866) 653-6622.

This article can also be found in the digital edition of Milling and Baking News, April 7, 2009, starting on Page 72. Click
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