The new ingredient is the latest addition to the Synergie range of clean label starches. Ulrick & Short co-director Andrew Ulrick told FoodNavigator.com that modified starch is no longer welcome in many formulations, as retailers demand more and more that manufacturers serve up clean label foods.
Synergie 55 is the new starch from the company, and as clean label product, can be labelled as cornflour on the packs of sauces and ready meals.
Greater stability
Ulrick said the product differs from previous modified starch replacers because of the greater stability it offers food formulators.
Synergie 55 is capable of withstanding harsher conditions such as low pH systems, freeze thaw cycles, and high heat, than previous versions, said the company director.
Ulrick explained that this was achieved using a physical process to strengthen the bonds between the starch chains. During freeze-thaw cycles this means that the chains move neither too close together, nor too far apart.
During the manufacture of its starches, Ulrick & Short does not use any processing agents and relies only on physical methods to harness the natural qualities of crops and produce clean starches.
For Synergie 55, the company used the same super functionality process used for its tapioca range of ingredients, designed to achieve superior mouth-feel, texture and stability.
New dairy dessert products
Ulrick & Short plans to use its refined physical process to develop a new clean ingredients range for the dairy desserts market.
Ulrick said the use of modified starch replacers in dairy desserts such as mousses, custards, and yogurts has been held back by technical difficulties.
The processes used to manufacture dairy desserts are harsher than for other applications making it harder to incorporate clean starches.
But now that modified starch replacers are more stable, Ulrick said the company will soon be rolling out a range of clean ingredients for dairy desserts.