Ingredion Launch Functional Starch Which Reduces Recipe Cost While Maintaining Mouthfeel

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