10 Feb 2010 --- Tate & Lyle, a world-leading supplier of food ingredients, is growing its expansive line of food starches with the launch of X-PAND’R 683.

A pregelatinized waxy maize starch, X-PAND’R 683 is designed to deliver a crispy, crunchy and cohesive texture to a wide variety of bakery and snack applications. The company’s newest starch aids in the development of cohesive and pliable dough that can be processed through conventional sheeters and extruders without stickiness. It is ideal for sheeted and formed, coated and extruded snacks, and cakes, cookies and muffins.

Sheeted and formed snacks: X-PAND’R 683 delivers expansion and crispness in a wide range of snack crackers and snack chips containing flours, dried vegetables and potato flakes.

Coated snacks: X-PAND’R 683 provides a crispy coating with excellent adhesion on nuts and dried fruits under baking conditions.

Extruded snacks: X-PAND’R 683 provides lower process viscosity during extrusion and delivers expanded and crisp texture with a uniform network of air cells. X-PAND’R 683 is suitable for cold forming or low temperature extrusion applications.

Cakes, cookies and muffins: X-PAND’R 683 may be used in baked goods for improving batter viscosity and increasing moisture retention in finished products.

“Tate & Lyle’s customers are always seeking unique, yet familiar, textures for their snacks,” says Jim Miller, Director, Texturants and Wellness, Tate & Lyle. “Our new starch, X-PAND’R 683 provides a combined crispy and cohesive texture that consumers have found overwhelmingly appetizing through sensory testing.”

Miller adds: “The addition of X-PAND’R 683 complements our growing line of  X-PAND’R starches and snack industry solutions which provides unique textures, including crispy, crackly and flakey and can be used in better-for-you bakery and snack products  to deliver consumer appeal.

Snack and bakery manufacturers who want more information or samples of X-PAND’R 683 can call 866-653-6622.

X-PAND’R is a line of waxy maize starches offered by Tate & Lyle. X-PAND’R starches are typically blended with other dry ingredients in snack and bakery formulations.  X-PAND’R and the new X-PAND’R 683 are traditional pre-gelatinized starches, while X-PAND’R SC and X-PAND’R 612 are unmodified, cold-water swelling natural starches. In addition to X-PAND’R starch family, Tate & Lyle has an expansive line of instant starches that can be used in multiple applications including snacks, confections, beverages and dairy.