Derived from rice, NOVATION 8300 and NOVATION 8600 starches enable manufacturers to develop on-trend recipes with what Ingredion says are ‘indulgent textures’ and a consumer preferred simple ‘rice starch’ label on the ingredients list.
With a small granule size, rice starch is used for texture in products such as dairy desserts, yogurts, soups, ready meals and sauces.
Ingredion says the two starches combine moderate to high process tolerance with texture stability and perform well even in demanding processing conditions including high brix and high protein applications.
Texture of yogurt
Mona Schmitz-Hübsch, European marketing manager at Ingredion, said the Ingredion ‘Cracking the Clean Label Code’ report found that yogurts are considered both a healthy option and a treat, so a thick and creamy texture with a clean label is preferred.
“This is where the benefits of functional ingredients that support a natural positioning, such as rice starches, really come into their own,” Schmitz-Hübsch said.
She added that the texture stability of NOVATION 8300 and NOVATION 8600 starches allows manufacturers to produce larger batch sizes because the final product will keep a stable texture for longer.
“By producing larger batch sizes and reducing wastage from products that do not offer the same texture stability, manufacturers can make significant cost savings, improve supply flexibility and take advantage of opportunities for higher sales in peak seasons,” Schmitz-Hübsch said.
Now available in Europe
The starches have already been introduced in the US and APAC regions, and are now available in Europe.
The rice-based products add to Ingredion’s existing portfolio of corn, waxy corn, tapioca and potato based functional native clean label starches.