Tate & Lyle has expanded its line of tapioca-based starches. The expansion includes the launch of new REZISTA MAX thickening starches and BRIOGEL gelling starches.
These tapioca starches are designed to allow food manufacturers deliver products with improved process tolerance, mouthfeel, fluidity and texture. The starches can be used across dairy, soups, sauces and dressings, confectionery and more.
Dr Mariana Perez-Herrera, research scientists at Tate & Lyle, explained: “Tapioca starch provides some formulation benefits such as a translucent colour and a soft gel-like texture that is especially appealing in certain applications such as dairy desserts, certain sauces, confectionery and processed cheese.”
In addition to providing the desirable neutral colour and flavour of a tapioca starch, 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 compatible with 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.
This expansion of Tate & Lyle’s tapioca-based texturant range follows its agreement to acquire Chaodee Modified Starch, a Thai tapioca business, announced last October. This investment extends the former’s presence in speciality tapioca-based texturants, and establishes a dedicated production facility in the main tapioca region of eastern Thailand.