Texture, functionality and clean label in one ingredient

The portfolio features just over 75 instant starches - designed to address dispersion control, process tolerance, stability and clean label in soups, sauces, dressings, snacks and bakery products.

‘Tender-Jel 387 Starch is an instant thickener, which enables several benefits and delivers a firm, creamy texture in condiments, sauces and dressings,’ explains Abigail Storms, vice president, global strategic marketing and sweetener platform lead. ‘The starch disperses comparably to agglomerated starches and features a lower cost-inuse than other competitive solutions.’

This enables formulators to achieve the desired product attributes, such as firm texture and creamy mouthfeel at an affordable price. The starch also provides exceptional high-shear process tolerance. This makes it ideal for intensive food processes such as dressing emulsification through colloid mills or maintaining the shape of bakery fillings.

In addition to functional benefits, there is a need for clean label starches and manufacturers are busy reformulating to deliver cleanlabel products.

Functional clean label starches are an important innovation in the bakery industry. These ingredients provide the functionality of modified starch with the performance formulators need while labelling simply as corn or tapioca starch.

Claria Functional clean-label starches were developed through a proprietary processing technology that enables starch granules to remain intact throughout different processing conditions.

‘Over the years, we have broadened our range of these products and can provide texturising solutions across a range of different applications.

The range is based on maize starches, which provide thickening functionality and tapioca starches with exceptionally clean texture and a slight gelling characteristic,’ Storms points out.

Claria’s instant starches meet the demand for clean-label solutions in high-sugar recipes, such as bakery fillings and salad dressings. In the latter, formulators use cold processes and require instant functionality to deliver texture.

On the sweetener platform, technical advancements coupled with consumer demand for sugar and calorie reduction is driving the acceleration and development of sweetening ingredients.

At the forefront of sugar reduction is a Tate & Lyle’s Dolcia Prima Allulose. The ingredient differs from most low calorie sweeteners as it delivers the functionality of sugar without the calories. This makes it a good solution for sugar reduction in bakery, ice cream, confectionery, beverage and many other categories.