A new, high quality, modified cook-up starch with a low-viscosity profile imparts excellent levels of mouth feel to beverages, syrups and sauces. The product can typically be solubilized at temperatures over 65° C (150° F). It has outstanding processing and long-term and cold storage stability. It offers high levels of clarity, mouthfeel and a desirable texture.
Another new, instant, modified, cold-water-swelling starch provides a rich, creamy mouthfeel. It also contributes to smoothness and rich mouthfeel at low usage levels.
A third, new, modified, cold-water-swelling starch offers all of the advantages of the instant starch but disperses more easily, making it particularly suitable for low-sugar, artificially-sweetened drinks in which a lack of diluent solids results in lumping. It aids as a carrier for low-solubility ingredients and helps dispersion in dry mixes.
The product is also advantageous when processing parameters only allow for minimal mixing (shear) and little or no heat, or when it is desirable to eliminate a heating step to increase production efficiencies.
All of these new starches are designed for beverages and dry mixes where uniform dispersion and consistency are needed. Compared to other conventional hydrocolloids, the new specialty starches result in improved economics. Selection of the correct starch will provide many of the attributes necessary for achieving improved mouthfeel.
The organoleptic properties of many hydrocolloids have been characterized using rheological methods. Compared with non-starch hydrocolloids, starch and modified starch solutions are less slimy owing to higher shear thinning properties , as well as providing the most creamy hydrocolloid solution.
National Starch and Chemical Company has developed test methods linking sensory attributes to rheological and other physical properties, aiding the characterization of desirable attributes and development of prototypes that meet consumer demands more rapidly.
Another new, instant, modified, cold-water-swelling starch provides a rich, creamy mouthfeel. It also contributes to smoothness and rich mouthfeel at low usage levels.
A third, new, modified, cold-water-swelling starch offers all of the advantages of the instant starch but disperses more easily, making it particularly suitable for low-sugar, artificially-sweetened drinks in which a lack of diluent solids results in lumping. It aids as a carrier for low-solubility ingredients and helps dispersion in dry mixes.
The product is also advantageous when processing parameters only allow for minimal mixing (shear) and little or no heat, or when it is desirable to eliminate a heating step to increase production efficiencies.
All of these new starches are designed for beverages and dry mixes where uniform dispersion and consistency are needed. Compared to other conventional hydrocolloids, the new specialty starches result in improved economics. Selection of the correct starch will provide many of the attributes necessary for achieving improved mouthfeel.
The organoleptic properties of many hydrocolloids have been characterized using rheological methods. Compared with non-starch hydrocolloids, starch and modified starch solutions are less slimy owing to higher shear thinning properties , as well as providing the most creamy hydrocolloid solution.
National Starch and Chemical Company has developed test methods linking sensory attributes to rheological and other physical properties, aiding the characterization of desirable attributes and development of prototypes that meet consumer demands more rapidly.
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