Filed under: modified starch
National Starch is becoming more and more popular and play a huge role in food production outside of the normal kitchen. National Starch deals with issues such as flavor, texture modification, mouthfeel, natural organic formulations and nutritional content. They are constantly developing new food concepts and optimizing existing formulations. Many of these items are used by big manufacturing companies to make things such as snacks, cereals, cakes,pastry fillings,beverages, dairy products, salad dressings, noodles,pasta, glazes, etc.. They do hold a place in the “non-commercial” kitchen as well. If you understand how each starch works and reacts with information such as usage levels, features and functions of the starch and also user benefits. Usage levels range from low .2% to a high 50%. Features and Functions vary from starch to starch. In this blog, I will only talk about starches that I have experience using. Let’s take a closer look at two modified starches:
Crisp Coat UC
Crisp Coat UC is a starch-based crisping agent designed to impart a range of textural properties to battered and fried food products, particularly french fries. Crisp Coat UC is a specialty blend of high amylose corn starch and tapioca dextrin.
Crisp Coat UC, when incorporated into a batter at low levels, imparts a smooth uniform appearance to the fried product and provides a firm crisp surface. In addition to the textural enhancement provided to coat products, it also assists with maintaining a crispy texture during extended storage under heat lamps.
Crisp Coat UC can be used in batters for coating a variety of fried products. Batters incorporating Crisp Coat typically contain a combination of flour and seasoning spices. It is importa nt to keep the batter agitated as it may clump up. National Starch also offers other speciality starches that may be used in combination with Crisp coat UC to impart desirable properties such as adhesion, color enhancement or other textural properties.
Ultra-Sperse A
Ultra-sperse A is an all-natural high performance cold water swelling starch derived from waxy maize. It has excellent dispersibility characteristics and delivers high cold viscosity to a wide variety of food prodcuts.
Ultra-Sperse A has many advantages over conventional food thickeners. This product can be readily dispersed and develops viscosity quickly without heating in a variety of food systems. The resulting texture is smooth and creamy with a good body and mouthfeel. Ultra-Sperse A finds applications as thickeners and stabilizer in a variety of dry mixes which are reconstituted with water, milk or juice. In applications where dispersibility, bland flavor and smooth texture are required, Ultra-Sperse A is highly recommended.
Next I will talk about
Ultra-Sperse 3
N-Zorbit M
Batter Bind S
Ultra -Crisp CS
Elastigel 1000J
*all information is straight from National starch. All credits and literature belong to National Starch. I am simply the messenger
