The ingredient is designed to deliver a soft, creamy textures and stability, even under harsh processing conditions such as shear and acid
Beneo has announced the launch of a precooked functional native rice starch, Remypure S52 P. It allows food manufacturers to produce clean label food preparations, such as cold processed sauces, dressings, dairy desserts and bakery fillings with an instant functional native rice starch.
Applications such as food dressings, sauces and dips, bakery fillings, or dairy desserts, traditionally have to withstand acidity and/or high shear during preparation, and it can be challenging to maintain optimal functionality under these conditions.
This pre-cooked starch perfoms just as well as modified starches in cold processing conditions that involve low pH and/or high shear, Beneo claims, while being clean label at the same time.
Remypure S52 P has reportedly performed well in taste trials, with spoonable dressings, ranch dips and bakery creams tested all receiving positive feedback, particularly regarding the recipes’ creamy textures and stability.
Benoit Tavernier, Product Manager Specialty Rice Ingredients at Beneo said: “With the increasing demand from consumers for transparent product labels, we are always looking for ways to help our customers meet these market demands. Remypure S52 P has been developed for food producers searching for an instant clean label texturiser for food preparations that can withstand harsh process conditions, whilst giving an additional creamy aspect to the texture of the end product.
“It is the first rice starch of its kind on the market for this type of application and has already been well received in a range of taste tests. With the now extended Remypure range of functional native rice starches, Beneo is well set to support existing and potential new customers in their development process of various new clean label products.”