Tate & Lyle Launches New Bakery Cream Starch in Europe

RESISTAMYL 140 has been designed to create texture in hot processed bakery creams while delivering benefits such as forming a rich and cuttable gel and providing a smooth and creamy mouthfeel.

6 May 2010 --- Tate & Lyle has launched a new starch, RESISTAMYL 140, to be used in a number of applications such as bakery cream, custard and pastry cream.

RESISTAMYL 140 has been designed to create texture in hot processed bakery creams while delivering benefits such as forming a rich and cuttable gel and providing a smooth and creamy mouthfeel.

The new starch gives good adhesiveness to pastry or biscuit layers, while avoiding the cream sticking to equipment or cutlery, helping shape and maintain product structure for consumer satisfaction.

A range of textures can be achieved by combining RESISTAMYL 140 with native maize starch, enabling manufacturers to produce a wide variety of creative cakes, pies or tarts filled with bakery cream. Additionally, bakery creams prepared with RESISTAMYL140 are suitable for baked goods due to good baking stability and they demonstrate tolerance to the freeze-thaw cycle.

RESISTAMYL 140 is easy to handle and requires only a short cooking process. It can be used on standard production lines without any additional processing steps or specific equipment.

Clotilde Feuillade, Product Manager Texturants, comments: “The new development follows Tate & Lyle’s commitment to expand our portfolio of starches and it illustrates the continuous work we do to add value for food manufacturers. We are confident that bakers and consumers will enjoy RESISTAMYL140.”