Egg replacing starch can cut recipe cost by 15%
A modified starch claimed to replace everyday ingredients such as oil and egg while helping reduce recipe costs by as much as 15% has been introduced by Ingredion.
According to foodmanufacture.co.uk, the N-Creamer 2230 starch allows manufacturers of mayonnaise, dressings and creamy sauces to create affordable recipes without compromising on the eating experience, the company said. The all-in-one emulsifier and viscosifier thickens and binds the end product to deliver a slow, creamy melt-away texture, and it can also help to simplify formulations, Ingredion added.
The cold water swelling modified starch is also said to provide excellent texture stability over the shelf-life. “We have tested this speciality starch in several products and have found it delivers the same, if not better, texture and visual appeal – and it significantly reduces the ‘pastiness’ – compared with other thickeners currently available,” said Severine Bensa, European marketing manager for texture at Ingredion.
