Thursday, June 10, 2010: 03:58:07 PM

GLOBAL NEWS

New Starch Promises Better Taste, with Better Texture

UK-based food company Tate & Lyle has launched a new corn starch, Resistamyl 140, for bakery products, pastry creams and custards. The starch will impart a good texture, taste and cuttability, unlike native starches, which result in products that are easy to cut but lack texture and taste.



With the launch of Resistamyl 140, the company has introduced a unique blend of native and modified corn starch. When used in hot-processed creams for preparing pastry or biscuits, it provides a good adhesiveness. The new launch is beneficial for modulating the viscosity of the products, it is easy to handle and requires little cooking time. Bakers can combine Resistamyl 140 with native starches to get the texture they need. The new product extends the existing line of Resistamyl corn starch offered by Tate & Lyle.

Rate me....
Mail this article Mail this article Print this article Print this article

Contribute/ Share your Opinion

More

Page 1 of 4




Search

Keywords:
Sections:

Magazine Issues

Events

logo
About Us | Contact us | Advertise with us | Terms of use | Privacy Policy
Other Times Group Sites: