Z Trim R&D Team Develops Cost-Effective Solution for Food Designers Seeking Starch Reduction and Clean Labels
It can completely replace starches in many recipes, and in other applications can complement starch in a blend that delivers a superior combination of attributes.
09/10/08 Z Trim Holdings, Inc. announced that its Research and Development team has developed a cost effective fiber technology designed to provide an alternative to both native and modified starches as consumers and food manufacturers increasingly seek label friendly ingredients. Product development experts at Z Trim note that Z Trim multifunctional fiber, which has already begun to establish its superiority in the marketplace over other hydrocolloid products in terms of taste neutrality and overall functionality, also provides exceptional textural attributes for which formulators in the food industry typically turn to starches.
Unlike starches, Z Trim requires no pre-cooking or other processes to prepare it for inclusion in formulations. It can completely replace starches in many recipes, and in other applications can complement starch in a blend that delivers a superior combination of attributes. Z Trim blends readily without lumping, a usual dispersion problem, and Z Trim lends exceptional water absorbing and bulking characteristics.
"As opposed to modified starches, Z Trim is compatible with most high acid and heat process conditions. It offers freeze - thaw stability during distribution, storage and consumer use," said Lynda Carroll, Director of Product Development for Z Trim Holdings Inc. "Z Trim is a timely alternative to both cold swelling and cooked starches. Z Trim's use level of 1.75% makes it a cost effective alternative to using 4-5% of modified food starch," Carroll added.
"Our Research and Development team continues to deliver exciting advances to the food industry," said Dr. Triveni Shukla, Executive VP of Technology. "Not only have we improved upon the functionality of starches, we have done so in a manner that provides significant value to our customers. Our product development professionals continue to deliver to the food industry technological solutions that improve both the quality of food products and the bottom line."
