Roquette has expanded its texturising solutions range with the addition of four new tapioca-based cook-up starches. The new grades – CLEARAM TR 2010, CLEARAM TR 2510, CLEARAM TR 3010 and CLEARAM TR 4010 – address the texture needs of food manufacturers and complement existing botanical sources within the broader range. Enhancing viscosity, consistency and elasticity in various food applications, from sauces, dairy desserts and yogurt to bakery fillings, these modified starches ensure distinct and desirable sensory experiences for consumers.
Damien-Pierre Lesot, head of product marketing at Roquette, said: “We are thrilled to unveil our four new tapioca starch-based texturising solutions. Our aim is to always push the boundaries of what is possible with our plant-based ingredients, placing taste, texture and technical ease above all else. These ingredients are a demonstration of our commitment to food manufacturers, empowering them to bring new and improved products to market that offer unmatched texture and maximum consumer appeal.”
Benefits beyond texture
As well as delivering technical attributes, including improved thickening, good shelf-life stability and high heat resistance, the CLEARAM TR range provides benefits in terms of taste, aesthetics and allergens. All grades are clean tasting and do not introduce any distinct flavours or off-flavours. This neutral flavour profile allows the natural taste of the intended application to shine through, and in some cases, even enhances the intensity of the primary flavours inherent to the product.
The solutions also support manufacturers in creating products with strong visual appeal. They provide clarity and a neutral colour, which are essential for applications that require a clear, transparent appearance or where the original colour of the product needs to be maintained. Tapioca starch is also naturally allergen- and gluten-free, offering a suitable option for a range of label-friendly and free-from products.
Tapping into new opportunities
The new additions are versatile and provide flexibility in formulation. CLEARAM TR 3010 and CLEARAM TR 2510 are suitable for sauces, but provide different technical and texture properties respectively. CLEARAM TR 3010 is ideal for tomato-based sauces, with a consistency that works well in squeezable tubes or applications requiring higher spreadability. When used in oyster sauces, it provides a smooth texture, excellent gloss and good thickness. With its low gelling temperature and long shelf-life stability, CLEARAM TR 2510 is better suited to high salt sauce recipes and chilled products.
Meanwhile, CLEARAM TR 4010 enhances the creamy mouthfeel of dairy applications, such as yoghurt and desserts, creating a sensation of richness and fullness. In bakery fillings, CLEARAM TR 3010 offers a cleaner mouthfeel, heightened sweetness, enhanced flavour release and richer colour, while CLEARAM TR 2010 is perfect for dough products that require a satisfying bite, good chewiness and reduced stickiness.
“Our new tapioca offering represents a significant advancement in food starch technology, providing manufacturers with versatile and high-quality texturising solutions,” added Lesot. “By expanding our speciality starch solutions range, we are fulfilling our mission to support food producers in delivering exceptional texture and co-creating delicious and diverse food experiences.”
