Having a groundbreaking absorption and load-bearing capacity for plating the launch of Starrier could have an effect on production methods for many companies.
Produced in Cargill’s Sas van Gent plant in the Netherlands, Starrier starch is a milled, pre-gelatinised, native maize starch that converts liquids and oils into free-flowing, non-sticky dry powders to be used easily across a broad range of applications, including flavours for the beverage industry.
The flake-shaped particle structure (patent pending) has a high surface area that provides excellent absorption capacity for all liquids using conventional plating methods, which consist in depositing a liquid on a solid carrier material.
Compared with traditional carriers, such as salt and maltodextrin, which suffer from low liquid loading capacity (maximum 10%), Starrier starch has a loading capacity of up to 60% without stickiness. And with cost efficiency being a primary driver for manufacturers, Starrier starch has a lower cost-in-use than maltodextrin.
Mike Jones, EMEA category manager for convenience, Cargill Texturizing Solutions, said: “This is a convenient and cost-effective solution for flavour houses as well as for functional foods producers. Starrier starch helps turn oils and liquid flavours into manageable and user-friendly powders, without damaging delicate and complex final tastes. Upon eating, flavours carried by Starrier starch are rapidly released, meaning a satisfying experience for the consumer as well as the manufacturer.”
Starrier starch is part of Cargill’s portfolio of texturizing offerings, ranging from single ingredients such as xanthan gum, pectins, carrageenans, alginates, guar and locust bean gums, soy flours, starches, lecithins, cultures and enzymes, to multi-component functional systems.
Source: Cargill Texturizing Solutions
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