Cerestar to Launch Starch Innovations

The first of the two new arrivals, C*DeliTex, is a patented modified starch with a spectacular thin-thick and stability profile for UHT and catering applications.

Cargill’s Cerestar manufacturer plans to unveil two new global products at FIE this year - a texturising starch, developed for UHT and catering applications, and an isomaltulose sweetener, perfect for slow-release sports foods and drinks.

Cerestar Food & Pharma Specialties Europe - and USA counterpart Cargill Food & Pharma Specialties North America - will share the two new products with customers as part of a broader display at Food Ingredients Europe (29 November to 1 December 2005).

The first of the two new arrivals, C*DeliTex, is a patented modified starch with a spectacular thin-thick and stability profile for UHT and catering applications. Its special functional excellence is its ability to retain its low viscosity during UHT heating, keep its starch granules intact during high heat and shear treatment and develop full viscosity during the second heating step.

The result is reduced fouling, saving money on longer production runs and requiring less cleaning. The low viscosity at the start allows for more efficient heat penetration, saving energy, and the final stability of the catering product is excellent every time, with no post-thickening event.
The company expects it to have a significant impact on their market-leading position in texturising, given its versatile application across UHT processed soups, sauces, custards, liquid pancakes and numerous other dishes.

Also being launched is “isomaltulose” - a new specialty carbohydrate with slow energy release, developed for sports drinks and other energy or healthy foods such as energy and nutritional bars, breakfast cereals and biscuits. The company says it will be the perfect addition to its existing wide range of sweetness solutions, including dextrose, trehalose and sugar-free polyols.

Much of the creative energy of these Food & Pharma Cargill development teams is now being deliberately focused on offering both texturising and sweetness solutions for the fast-growing market that demands a combination of tasty, healthy and convenient products. The Food & Pharma Specialties team say their two new products are already winning very positive reactions from customers seeking this performance combination and they expect both products to further strengthen the business’ market leading position in texturising solutions.

Mark Wastijn, Marketing Director of Cerestar Food & Pharma Specialties, comments: “Along with these two exciting products, where we have high expectations, we will also be featuring an extended range of maltodextrins and starches and other texturising ingredients such as Citrico pectins, xanthan, identity-preserved soya flour and lecithin.”

www.cerestar.com