Developed to help food manufacturers deliver superior products with improved process tolerance, mouthfeel, fluidity, and texture, Tate & Lyle has introduced Resista® Max thickening starches, and Briogel® gelling starches. These starches are ideal for soups, sauces and dressings, confectionery and more.
“Tapioca starch provides some unique formulation benefits such as a translucent color and a soft gel-like texture that is especially appealing in certain applications such as dairy desserts, certain sauces, confectionery and processed cheese”, said Dr Mariana Perez-Herrera, Tate & Lyle research scientist.
According to Tate & Lyle’s recent press release, “the REZISTA® MAX thickening starches were developed to provide utmost texture and stability, even under extreme processing conditions, properties important to applications in dairy, puddings, fillings, soups, sauces and dressings.”
“The new BRIOGEL® gelling starches create a soft gel and come in a range of strengths that are suitable for applications such as processed cheese. The fluidity of BRIOGEL® starches also triggers gelling after cooling which makes them optimal for use in confections such as gummy candies, jams, jellies and other applications.”
Skidmore Sales proudly offers many Tate & Lyle products. Contact your Skidmore Sales representative to learn more.
