ViStar Crema Clean label starch-based solution

Transcription

1 Clean label starch-based solution

2 The right starch-based solution for you Your products Our clean label starch-based solution is a clean label, high-performance thickener and stabilizer, produced by a physical process with innovative, environmentally friendly technology. Ideal for multiple applications, adds texture, body and creaminess to your products. replaces fat and retains water while maintaining superior freeze-thaw stability and extended shelf life. Application Texture Attributes Dairy Clean label High fiber content Non-GMO Dairy dessert Yogurt Creamy, smooth and rich mouthfeel Spoonable, glossy, smooth Thickens only after cooling, replaces fat, prevents syneresis Replaces fat, prevents syneresis Fat-reduced ice cream and frozen desserts Creamy, smooth mouthfeel Freeze-thaw stable, replaces fat Key Benefits: Synergistic impact on viscosity and texture Rich mouthfeel and thick texture Similar performance to chemically modified starches E-number free Fat replacement Source of fiber (~13%) Low viscosity production process High shear stability ph stability Labeling: Corn Starch, Chicory Fiber (Inulin) Technical Information Appearance: White powder Taste: Neutral Low-fat cream cheese Savory Fat-reduced mayonnaise Creamy, short, spreadable Short, smooth and glossy texture Thickens only after cooling, replaces fat, prevents syneresis For hot preparation only Savory sauce Firm, dense and thick Slow formation of consistency Ready-to-eat soup Full-bodied Slow formation of consistency Ready meals Beverages Milkshakes / thick shakes Velvety, creamy Thick, rich Freeze-thaw stable, prevents syneresis Enriches texture, replaces fat Our experienced application lab can help you achieve your desired texture, as well as address your formulation and processing challenges.

3 Synergistic impact How does it work? Functional starch What does it do? Our innovative technology is based on a physical process that keeps your label free from E-numbers. This unique process creates an interaction between two ingredients, corn starch and inulin, and produces a synergistic impact on the product s viscosity and texture. The outcome is greater than the sum of its parts, maximizing the natural potential of both ingredients. Using a Texture Analyzer we compared to a simple mix of corn starch and inulin in a dairy dessert. The test was based on physically deforming the product, simulating the modification that food goes through when eaten, and measuring the product s force response. Different parameters of the dairy dessert s texture were quantified, all indicating superior results when containing. The results exhibit s enhanced functionality in texture formation, while maintaining a clean appeal. gram Gel strength The force required to depress the surface by 4 mm % Cocoa dairy dessert gram/mm Rupture strength The force required to produce a major break +147% Texture Formation When looking for clean label starch solutions there can be no compromise on texture. We tested the consistency of a low-fat cream cheese and compared to a modified starch. The test samples were compressed using a Texture Analyzer, providing insight into how they respond when a spoon is inserted. The product s strength was indicated by the peak height. demonstrated excellent results in maintaining the advantages of modified starches and more, while meeting the clean label demand. Force (g) Low-fat cream cheese 4 Gel strength 3 Modified starch Time (sec) gram/mm Brittleness The stress that can be subjected on a material without a significant deformation % gram/mm-sec Adhesiveness The force necessary to overcome the tension between the product and the probe 1. +7% Products like dairy desserts, milkshakes, ice creams, sauces and soups can benefit from, achieving a smooth, rich and glossy texture. 8.

4 Fat Replacement In addition to texture-forming qualities, also contributes to product creaminess, thickness and rich mouthfeel, enabling fat replacement without compromising the product s sensory attributes. A trained panel performed a sensory evaluation of a fat-reduced thick chocolate drink (2% fat) containing. They compared it to a full-fat equivalent (containing 8% fat). successfully compensated for the lack of fat, scoring highest on the tested sensory parameters, and even surpassing that of a full-fat product. Thick chocolate drink (2% fat) Thickness Syneresis Prevention Manufacturers often address syneresis by using modified starches to increase storage stability. s high water binding capacity significantly diminishes water separation. Clean label - industry standard Native corn starch Water expulsion in cocoa dairy dessert % -9% 15.4 By weighing the expelled water from a dairy dessert after one month of refrigeration, we achieved a comparison of three clean label solutions. demonstrated the best water-binding ability, helping maintain product appeal and structure throughout the shelf-life. Creaminess Smoothness * Tested in a 1 g dairy product Water expulsion after 1 month (g) -2 Low Viscosity in the Production Process -1 1 (2% fat) Full fat (8% fat) An optimal production process should show minimal viscosity increase during pasteurization, with a buildup only after refrigeration. underwent a cooking test in Brabender Viscograph -E to simulate pasteurization. The graph clearly demonstrates that maintains an ideal low viscosity during the heating process. Dryness 2 Body 5 cooking test Temperature- simulates pasteurization process 1 9 Products from the sauces and low-fat dairy categories can benefit significantly from the smooth, creamy mouthfeel that provides Viscosity (BU) Temperature (ºC) 1 Viscosity- remains low during heating Time (min) * Brabender analysis, 6.6% in water

5 Enrich your recipe and clean up your label The ability to create texture and viscosity, mimic fat and reduce syneresis guarantees a high quality, clean label starch-based solution for your product throughout its life cycle. Part of your growth