Kampffmeyer Highlights Alternative to Chemically Modified Starch

The PURAFARIN range comprises a variety of specific variants from different types of grains, each of which has tailored properties and is suitable for different applications.

25 Nov 2009 --- With PURAFARIN, KAMPFFMEYER Food Innovation GmbH claims to be offering a binding and thickening system which can replace chemically modified starches in many applications. PURAFARIN H 151 W is a novel flour from physically refined waxy wheat. As such, it is a natural, Clean Label ingredient.

PURAFARIN (Typ H 151 W) is able to replace chemically modified starches or other flours in soups and sauces, in convenience meals and in frozen products. It displays a high process stability, does not create lumps and does not form a skin on cooled food. The product, which is one of a range of PURAFARIN flours, is neutral in taste, has a high opacity and creates a full-bodied mouthfeel. These properties make this natural binding system superior to standard flours and modified starches.

The PURAFARIN range comprises a variety of specific variants from different types of grains, each of which has tailored properties and is suitable for different applications. The range also includes rice and corn flours, whole grain flours and organic variants. In each case, only physical processes such as thermal or hydro-thermal treatments are applied to modify the raw material.

PURAFARIN H 151 W has an amylopectin content of 100 per cent – Standard Wheat has only 75 per cent. This is important because due to its branched molecular structure, amylopectin is able to bind large quantities of water and to build stable viscosities. This also delays retrogradation effects. Thus, PURAFARIN gives a good creamy texture and a rounded mouthfeel to soups and sauces – whether they be canned or instant products. Due to its high opacity, PURAFARIN enables the amount of cream or crème fraîche required to be significantly reduced. In ready-to-eat meals and frozen products, PURAFARIN is heat and freeze-thaw stable. Its high water binding capacity prevents syneresis, and pH values remain constant. When used in toppings or in breadcrumbs, PURAFARIN binds emerging liquids. Thus, toppings stay appetizingly firm, and breadcrumbs do not chip off.

With PURAFARIN, soups and sauces, ready-to-eat meals and frozen products with excellent sensorial properties can be made without additives and the need for separate declarations or E-numbers. This enables so-called Clean Label products to be produced and claims such as “natural” or “free from additives” to be used.

At the FiE last week, Kampffmeyer also presented  its whole grain SNOW WHEAT specialities offered by KAMPFFMEYER Food Innovation GmbH allow for the manufacture of baked goods that have the appearance and taste of white flour products, but  the same nutritional value as common wholemeal products. These wholemeal flours are based on “White Wheat” and thus contain no bitter-tasting phenolic substances and are therefore suitable for fine bakery goods.