Tate & Lyle to profile innovative ingredients

24 Nov 2005

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Tate & Lyle’s new polyol range will include Merisorb sorbitol powder which is particularly suited for use in sugar-free chewing gum where it ensures optimal gum processing characteristics and organoleptic properties.

24/11/05 Tate & Lyle is profiling a range of innovative starches, proteins and polyols at Food Ingredients Europe (FiE) that can be used in food applications including confectionery, fruit preparations and meats. The ingredients will be exhibited at the company’s stand (no R68, Hall 4) at the show.

Merigloss granular instant starches are a new range of granular waxy maize based instant starches. They are specifically processed to ensure that the starch granules are not broken during the instanitisation process and they provide improved clarity, gloss, and viscosity when compared to traditional drum dried instant starches. These starches are particularly suited for use in fruit preparations and bakery fillings.

Tate & Lyle’s new polyol range will include Merisorb sorbitol powder which is particularly suited for use in sugar-free chewing gum where it ensures optimal gum processing characteristics and organoleptic properties. In sugar-free direct compressed tablets, Merisorb allows a high flavour load without loss of powder flow properties thus ensuring high tabletting speeds and optimal tablet hardness.

Meritol maltitol solutions are suited for use in sugar-free soft candy where they provide optimal soft texture and a clean sweet taste profile. In addition to SPLENDA® Sucralose and STA-LITE® polydextrose, the Meritol maltitol solutions are used in Tate & Lyle’s REBALANCE™ Solution Sets to create reduced sugar, low GI and reduced calorie confectionery and ice cream.

ThinGum™ thinboiling starches are a new range of maize-based thinboiling starches for use in confectionery applications. These starches show a wide range of fluidities and are particularly suited to the production of starch-based gums. They will allow starch-based gums and jellies manufacturers to control texture and flavour release, making confections that are hard or soft as required.

Moving from sweet to savoury, a new range of MALDEX G granulated maltodextrins is particularly suited for use in dry mix formulations such as instant soups, instant desserts and cake mixes, where they ensure optimal solubility and reduced tendency to lump. In addition the solubility of these products is greatly improved at low temperature and high concentration, this makes them particularly suited for use in curing brines for meat applications and for the spray drying of flavours.

Tate & Lyle will also introduce a range of unique new wheat proteins to the EU market. MERIPRO 705 is an emulsifying protein that helps customers to stabilize sausage emulsions and improve spreadability of products like paté. MERIPRO 410 also displays excellent emulsifying properties, and even at low dosage it provides texture and stability in food emulsions such as egg-free dressings and non-dairy whipped creams. Fruit chewy candies can now be made 100% gelatine free thanks to MERIPRO 420, a unique wheat protein designed to give stability and firmness to foams and whipped dairy desserts.

“Tate & Lyle is committed to being at the cutting edge of research and development in the food industry,” explains James Blunt, Product Management Director at Tate & Lyle. “This range of individual ingredients is being launched alongside our latest Solution Sets to ensure that Tate & Lyle continues to help food manufacturers keep pace with the fast-changing demands of modern consumers.”