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Selecting an optimum starch for snack development
The potential physiological benefits of resistant starch, along with its functional properties, provide a means to increase total dietary fibre in the diet through popular foods. In applications studies described in this paper, resistant starch increased the TDF content of various foods from 3% to 8%, while enhancing textural and sensory characteristics. By formulating foods with resistant starch, product developers and nutritionists can encourage consumers to increase their fibre intake with a variety of palatable, high quality foods that are healthy as well.
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Ulrick & Short functional phosphate replacers
Ulrick & Short has developed a range of functional phosphate replacers that can improve the overall texture and moistness of meat and poultry. The company’s Ezimoist range of phosphate replacements is suitable for brine solutions used for cooked and cured meats in either injected or tumbled products and whole muscle or reformed meat products.
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Grindsted Xanthan transparent gum range
The Grindsted Xanthan gum range is now available in transparent versions which are optimised for specific food applications where clarity is required.
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Herbstreith & Fox Amid CF 010 pectin
Herbstreith & Fox has developed a range of amidated pectins which allow the manufacturers of traditional milk-based desserts to offer cost-effective and innovative products. Pectins are usually best suited to fruit-based applications at pH ranges below 4.0. However, with the introduction of amidated pectins standardised for dairy use, it is now possible to offer pectins that provide a smooth mouthfeel with good flavour release and minimal syneresis.
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Resistant starch for fibre-enriched bakery products
Cargill’s ActiStar resistant starch can be used to produce fibre-rich, low-calorie bakery products.
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Reformulation consultancy
National Starch Food Innovation has launched the Value Matters program, which is a global initiative to help companies stay competitive.
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Phosphate replacer
Ulrick & Short has developed an additive-free phosphate replacer to maintain moisture in sausages in response to increasing pressures for food manufacturers to provide clean label products.
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