The N-CREAMER 2230 starch is designed to help manufacturers of mayonnaise, dressings and creamy sauces to create affordable recipes, particularly for on-trend low-fat formulations, without compromising on the consumer eating experience.
The all-in-one emulsifier and viscosifier thickens and binds the end product to deliver a slow, creamy melt-away texture, and can also help to simplify formulations. In addition, the new modified starch also provides excellent texture stability during the end product's shelf-life.
“During the past 4 years, the number of new product launches of dairy goods, dressings and sauces has risen by as much as 27% across Europe, Middle East and Africa. With consumer interest in these product categories showing no sign of waning, there is a huge opportunity for manufacturers to bring new and on-trend products to the market place."
"These products will have an inherent, indulgent creamy mouthfeel, which the consumer will want to maintain, particularly in healthier low-fat alternatives,” explains Severine Bensa, European Marketing Manager – Texture for Ingredion.
“When it comes to reformulation, texture is one of the most difficult parameters to master. For example, if you reduce the oil in a mayonnaise, the end product tends to become less creamy. Owing to the increased water content that needs to be bound by stabilisers, the texture becomes stickier.”
“We have developed N-CREAMER 2230 modified starch as a cost-effective ingredient that can be used as a binding and thickening agent. We have tested this specialty starch in several products – we found that it delivers the same (if not better) texture and visual appeal - and it significantly reduces the ‘pastiness’ - compared with other thickeners currently available.”
N-CREAMER 2230 starch is a cold water swelling modified starch, derived from waxy maize, which can be used across a broad range of applications.
For instance, the N-CREAMER 2230 starch can be used as a cost-effective replacement for sodium caseinate or soy protein isolate, but with improved processing and emulsification in processed meats. Additionally, it can be used in sponge cakes to improve the perception of product freshness and provide a lighter texture.
With extensive formulation expertise, Ingredion’s team of technical experts and culinologists can help manufacturers develop innovative, new textures tailored to consumer preference.
From recipe reformulations to processing advice, Ingredion has the right blend of skills, knowledge and food loving culture to help manufacturers develop their end products to meets the high standards consumers have come to expect.
