Ingredion Launch Functional Starch Which Reduces Recipe Cost While Maintaining Mouthfeel

99e86719-0fec-4052-bbf5-76ec994a8f5carticleimage.jpg

16 May 2017 --- Ingredion have launched a new highly functional modified starch which can be used to replace everyday ingredients such as oil and egg to help reduce recipe costs by as much as 15%, without sacrificing eating quality, mouthfeel or visual appeal.

The N-CREAMER 2230 starch is designed to help manufacturers of mayonnaise, dressings and creamy sauces create affordable recipes, particularly for on-trend low-fat formulations, without compromising on the consumer eating experience. The all-in-one emulsifier and viscosifier, thickens and binds the end product to deliver a slow, creamy melt away texture, and can also help to simplify formulations. In addition, the new modified starch also provides excellent texture stability over shelf-life. 

“Over the past four years, the number of new product launches of dairy goods, dressings and sauces has risen by as much as 27% across Europe, Middle East and Africa. With consumer interest in these product categories showing no sign of waning, there is a huge opportunity for manufacturers to bring new and on-trend products to the market place. These products will have an inherent, indulgent creamy mouthfeel - which the consumer will want to maintain, particularly in healthier low-fat alternatives,” explains Severine Bensa, European Marketing Manager – Texture for Ingredion. 

“When it comes to reformulation, texture is one of the most difficult parameters to master. For example, if you reduce the oil in a mayonnaise, the end product tends to become less creamy. Due to the increased water content that needs to be bound by stabilisers, the texture becomes stickier.” 

“We have developed N-CREAMER 2230 modified starch as a cost-effective ingredient that can be used as a binding and thickening agent. We have tested this specialty starch in several products – we found that it delivers the same (if not better) texture and visual appeal - and it significantly reduces the ‘pastiness’ - compared to other thickeners currently available.”

Bensa told FoodIngredientsFirst that N-CREAMER 2230 took less than 12 months from initial development to launch.
 
When asked what trends Ingredion were seeing in the market that influenced this new starch? Bensa replied: “We were seeing the following growing trends:
Affordability/recipe savings: Need to have a highly functional yet cost-effective emulsifier to enable development of affordable sauces and dressings.
Health & Nutrition/Low fat: low fat dressings with premium sensory experience
Convenience/Stability: superior shelf-life and cooking stability.”
 
“N-CREAMER 2230 is suitable for all applications except for those that require a low viscosity. In which case, Ingredion can recommend the use of its new cost-effective, low viscosity emulsifier, N-CREAMER 2111,” she added. 

N-CREAMER 2230 starch is a cold water swelling modified starch, derived from waxy maize, which can be used across a broad range of applications. For instance, the N-CREAMER 2230 starch can be used as a cost-effective replacement for sodium caseinate or soy protein isolate, but with improved processing and emulsification in processed meats. Additionally, it can be used in sponge cakes to improve perception of product freshness and provide a lighter texture.

With extensive formulation expertise, Ingredion’s team of technical experts and culinologists can help manufacturers develop innovative, new textures tailored to consumer preference. From recipe reformulations to processing advice, Ingredion has the right blend of skills, knowledge and food loving culture to help manufacturers develop their end products to meets the high standards consumers have come to expect.

by Elizabeth Green

 

 

Ingredion Incorporated

Collapse

We are a global ingredient solutions company built on a rich legacy of exceptional performance and market-leading innovation. Our geographic footprint and diverse organisation give us the capability to deliver solutions on a global scale and the agility to meet the needs of local markets.

We make it our business to understand industry trends and our customers’ challenges. They trust us to anticipate and deliver the consistently high-quality products and innovative solutions they need.

Each day, we live our Company Values—Safety, Quality, Integrity, Respect, Excellence and Innovation—so that we may create enduring, mutual value for our customers, business associates, communities, colleagues and shareholders.

Related Articles

Food Ingredients News

Stern-Wywiol boosted by Hydrosol vegan solutions innovation

19 Sep 2017 --- Hamburg-based Stern-Wywiol Gruppe experienced double-digit growth in 2016 with revenues of €464 million (US$553 million) and its Hydrosol subsidiary has made an important contribution to this continued positive balance. As a specialist in stabilizing and texturing systems, in recent years the company has grown to become one of the leading suppliers of stabilizing systems on the international market. In Europe, the company is in the top 3 in the category.

Food Ingredients News

Health risks of natural origin are frequently underestimated

18 Sep 2017 --- The findings of a representative study recently conducted by the German Federal Institute for Risk Assessment (BfR) on the risk perception of contaminants in food that was published in the public health journal Bundesgesundheitsblatt - Gesundheitsforschung – Gesundheitsschutz suggests that “people feel most at risk from synthetic substances and heavy metals.” BfR President Professor Dr. Andreas Hensel says: “Appropriate risk communication on contaminants should take this subjective risk perception into account.” 

Food Ingredients News

“Clean label” continues to dominate at TIC Gums

18 Sep 2017 --- Late last year, TIC Gums and Ingredion entered into an agreement to offer the widest range of texture capabilities, superior formulation expertise and rapid response to customer needs. For Ingredion and TIC Gums, the acquisition has expanded their higher-value specialty portfolio and customer base in the fast-growing segment of food and beverage companies that are driving industry innovation. Since then, TIC Gums has been on their own journey to diversify their range of ingredient profiles so that they can provide solutions that match up with customers concerns.

Food Ingredients News

GoodMills Innovation set to launch gut-friendly, ancient wheat for bakery produce

15 Sep 2017 --- GoodMills Innovation is set to introduce its new product 2ab Wheat, an ancient grain that is very well tolerated. This grain innovation is easy to process and allows both artisan and industrial bakers to produce wholesome bakery products with a convincing texture and taste. Therefore, 2ab Wheat is a real alternative to modern bread wheat as well as to well-known ancient grains such as einkorn or emmer, which score neither with their sensory properties nor technologically when processed on their own.

Food Ingredients News

India’s food segment on a fast track to growth

15 Sep 2017 --- India is the world's second largest producer of fruits and vegetables. Indian food and grocery market is the world's sixth largest, with retail contributing 70 per cent of the sales. Food has also been one of the largest segments in India's retail sector and is expected to reach a value of US$895bn by 2020.

More Articles