Ingredion has launched a new highly functional modified starch which can be used to replace everyday ingredients such as oil and egg to help reduce recipe costs by as much as 15%, without sacrificing eating quality, mouthfeel or visual appeal.
The N-CREAMER 2230 starch is designed to help manufacturers of mayonnaise, dressings and creamy sauces 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 over shelf-life. "Over the past four 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. Due to the increased water content that needs to be bound by stabilizers, the texture becomes stickier."
