Cargill has launched a new coarse corn starch that can improve the texture of soups, sauces and condiments.
The C*PulpTex 12931 modified starch is an instant starch solution for tomato-based convenience foods that brings added textural properties by delivering pulpiness, while maintaining the taste and visual appearance of the food products involved. Its introduction means that convenience food manufacturers will be able to optimise functionality while still offering authentic sensorial profiles that meet consumer preferences, the company said.
The new roll-dried, cross-linked starch joins Cargill’s existing portfolio of texturisers and emulsifiers, which includes a vast range of lecithins, pectins, carrageenans, alginates, biopolymers, locust bean gums and functional systems.
Cargill Texturizing Solutions starch business manager said: “As our lifestyles become increasingly fast-paced, more often consumers tend to choose ready-made foods from the refrigerated section. That does not mean, though, that they are willing to compromise on taste. Here in Europe, we are also experiencing a return to more traditional taste profiles, enjoying those pulpy textures we associate with home cooked meals. This is why it is important for food manufacturers to differentiate by relying on ingredients that enhance products’ texture, enabling innovation and texture exploration.”
The company’s food starch product manager, Laura Goodbrand, added: “Easy to formulate, it does not require additional hardware investments. Even in demanding processing conditions, whether hot or cold, it delivers and maintains pulpiness and viscosity, whereas other starch solutions commonly found on the market cannot guarantee the same stability and unique texture. Whilst it has been developed to enhance the texture of tomato-based convenience foods, it can also be applied in bakery fillings, jams, and beverages to achieve optimal body and texture.”
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