Expertise - texturants - intro
Consumers are looking for foods and beverages that are healthier, cleaner label, and with a great taste and mouthfeel. Our starches and proteins help you achieve your formulation goals by making tasty food healthier and healthy food tastier, by being used in mouthfeel and fortification solutions.
Expertise - texturants- content
Starches
Our extensive portfolio of 250+ speciality starches helps food and beverage producers to deliver the texture, mouthfeel and cleaner labels that consumers are seeking out.
Our range includes corn-based ingredients and solutions that can be used in many applications ranging from basic thickening agents to distinctive functionalities designed for specific product categories, including beverages, dairy, soups, sauces and dressings. Our growing CLARIA® clean-label starch range offers high functionality and mouthfeel benefits with simple labeling, including corn, tapioca and organic options.
Our growing range of tapioca-based starches provides appealing formulation benefits such as a translucent colour, clean taste, and a soft gel-like texture that is especially beneficial in dairy, soups, sauces and dressings. Tapioca starch is the fastest growing starch used globally in new product formulation in recent years, particularly in Asia Pacific where it is well-used in bakery, snacks and noodles.
Proteins and functional flours
Our range of functional proteins and flours helps formulators to answer consumer demand for nutritious foods that deliver on taste, texture and mouthfeel. From whey protein, to chickpea protein and chickpea flours, our products are highly versatile and designed to deliver on consumers’ needs, always keeping your formulation and processing requirements in check.
Our ARTESA® chickpea products are produced with a proprietary process that removes fat, creating a functional product with superior attributes such as a neutral taste and colour profile. Their small particle size gives a smooth and consistent texture to the finished product. With a well-reputable botanical source amongst consumers, they fulfil top consumer demands such as clean-label, gluten free, and grain free.
With ARTESA® Chickpea Protein you can tackle texture, nutrition and functionality at once. Thanks to its protein content and highly functional properties for emulsification and texture development, it will help you create tastier and healthier formulations. Suitable for multiple applications including baked goods, pasta, meat alternatives and snacks.
ARTESA Chickpea flour has exceptional functionalities including gelling, bulking and film-forming, helping overcome formulation challenges across multiple applications, being a great option in extruded snacks, baked goods, pasta, meat and egg alternatives. It can be used as an alternative to all-purpose flour, offering consumers a gluten-free alternative with great taste and nutritive benefits due to its inherent protein and fibre content.
Our SIMPLESSE® Micro- particulated Whey Protein Concentrate is a great solution for protein fortification, mouthfeel creation and fat mimicking in dairy products, helping enhance taste and make formulations healthier.
Our WPC concentrate provides emulsion and foam stabilisation, heat and pH stability, texture, creaminess and smoothness in a wide range of full-fat and low-fat applications.
Due to the consistency and size of the microparticles, SIMPLESSE behaves similarly to emulsified oil droplets in terms of mouthfeel and light scattering. This characteristic allows SIMPLESSE to be used in low sugar/low calorie drinks, as well as low fat and full fat drinks, to add mouthfeel, creaminess and opacity.
Texturants - challenges
1. We help you cater to consumers’ needs by formulating healthier and tastier products through our proteins, starches and flours
2. We offer high-quality, highly functional ingredients and solutions with your formulation and processing needs in mind
3. We give your portfolio the added benefit of ‘clean labelling’
Designing a crunchy gluten-free snack with Chickpea flour and starch solutions
Create a clear and smooth Asian dip with tapioca starch
The future of clean-label Report- featuring CLARIA® Functional Clean-label starch
Explore our starches, proteins and functional flours expertise
Our starches have a role in crumb structure development, suspending fruit solids in fillings or particulates in batters, controlling cookie spread during baking, and developing the right texture of cookies and biscuits. Texturants maintain moisture and extend shelf life of cakes, muffins and pastries and are essential in developing gluten free baked goods. Our chickpea flour provides binding in pancakes, muffins, cookies, batter for breading (drop or pour batter systems) and bulking in breads and tortillas. Our chickpea protein can be used for egg replacement in baked goods, with emulsification and foaming functionality. With water and oil holding capacity, it contributes to dough stickiness and batter viscosity.
Our starches can be used to stabilise flavour and cloud emulsions for carbonated and non-carbonated beverages, contributing low viscosity at high solids levels, replacing or extending gum Arabic, and adding mouthfeel to low-fat dairy beverages.
Starches can help provide a wide variety of textures, ranging from soft fruit snacks to chewy sweets. Processing benefits include decreased stickiness in jelly type candy, reduced hot viscosity to facilitate cooking and ease of depositing, as well as quick setting to reduce curing time.
Our starches provide creamy texture, uniform viscosity, and improved mouthfeel for low or non-fat dairy products. They can also be used for gelatin replacement, emulsion stabilisation, water binding and structure development in a variety of dairy-based foods.
Our starches can influence dough rheology as well as improve machinability, texture and appearance of finished products. Texturants allow different levels of dough expansion, developing crunchy to crispy textures in crackers, coated peanuts and extruded breakfast cereals. Our chickpea flour provides bulking in pretzels, baked crackers, fried crackers and tortilla chips (stiff dough systems). It also works as a film former in extruded snacks. Our chickpea protein provides great texture development in snacks, also contributing to binding and viscosity control.
Starches develop viscosity and a set texture in your mayonnaise, dressings, and dips, extend pulp in your soups and play a critical role in maintaining the integrity of products through processing and stability during shelf life. Texturants also suspend particulates in sauces and enhance creaminess in low-fat versions of customer favourites.
Thickening starches are used to increase the viscosity of foods in the liquid state. Thickeners are widely used in dairy applications, puddings, dessert fillings, soups, sauces, dressings, and bakery mixes.
Our thickener portfolio comprised of corn, tapioca and potato starches make foods like sauces, yoghurts and bakery fillings creamy, thick and smooth as a result of swelling of the starch particles (or granules).
Tate & Lyle's thickening starches:
CLARIA® Functional Clean Label Starch
L0-TEMP® Starch
Gelling starches are used to transform a liquid food mixture into a solid food. They are widely used in gum sweets, jams, jellies, meat, custards, puddings, spreads, and yoghurt. Gelling agents typically have low viscosity during preparation of the hot food mixture and are triggered to gel after cooling.
Starch gelling agents are designed to have specific viscosity profiles during cooking; they typically contain linear starch chains (amylose) which self-associate to form a network after cooling.
Tate & Lyle's gelling starches:
BRIOGEL® Starch
CONFECTIONER'S Starch
CREAMIZ® Starch
MIRAGEL® Starch
MIRAQUIK® Starch
MIRA-SET® Starch
STA-SLIM® Starch
THINGUM® Starch
Emulsifiers are used to prevent oil separation from the water phase in foods. They are also used in conjunction with other encapsulation ingredients to form solid powders with embedded micro-encapsulated oils. Emulsifiers are used in beverage emulsions to stabilise flavour oils, and are used in food flavour systems for encapsulation of flavours and other volatile compounds into powders.
Starch emulsifiers have hydrophobic ends which impart their emulsifying functionality; our range of emulsifying products offers varied viscosity levels.
Tate & Lyle's emulsifying starches:
MIRA-MIST® Starch
Film formers are used to coat food substrates, and subsequently thicken or solidify to form a glassy or rubbery film. The film forming process typically involves a drying or baking operation to remove moisture from the film and trigger the solidification process. Film forming materials are used in confectionery coatings, fried potato coatings, bakery coatings and snack coatings. Film forming materials are also used to improve dough formation for snacks and bakery items.
Starch and dextrin film formers for sweets, potato coatings, bakery coatings, and snack coatings are designed to be low in viscosity and have stable viscosity during coating processes. During drying or baking operations, they undergo a transition from a liquid state to a glassy or rubbery state. These coatings provide gloss in confections, bakery, and snack coatings while providing crispiness in potato coatings.
Starch film formers used in dough are higher in viscosity and are designed to hydrate rapidly in low moisture recipes, forming continuous starch network in which other bulking materials such as flour and potato flakes are embedded. This starch phase typically reduces the dough firmness while maintaining elasticity which in turn allows greater expansion of the dough during baking and results in increased crispiness of the baked product.
Tate & Lyle's film forming starches:
Functional powders are applied topically to foods to deliver flavours, spices, and sweeteners; they are also used to modify surface appearance. Functional powder coatings must have good flow properties when they are applied, adhere to the food substrate, achieve uniform coverage, and avoid excessive dusting. They are used widely on snack products, cereals, and confections.
Starch powder surface properties are tailored to improve adhesion, enable non-dusting, free-flowing properties and to make them suitable as moulding materials for sweets.
Tate & Lyle's functional powders:
BATTER-UP® Starch
MOULDING Starch
MERIZET™ Starch
PURE FOOD POWDER Starch
In many foods, texturants are used to increase the energy density of the food by increasing the carbohydrate solids. Bulking materials are critical to deliver textural attributes such a firmness and denseness in low moisture foods including cereals, bakery items, and snacks. Bulking materials are also used as carriers and diluents in spices and powder mixes and as powder coatings for meat prior to frying.
Starch bulking materials are typically native starches, varying in moisture content and microbial specifications for use in a range of applications.
Tate & Lyle's bulking materials:
REDRIED Starch
REZISTA® Starch
TAPIOCA #1
TAPIOCA Dextrin
Tate & Lyle’s line of CLARIA® Functional Clean-Label Starches empowers manufacturers to meet increased consumer demand for cleaner labels enabling formulations with similar functionality to a modified food starch.
This product information is published for your consideration and independent verification. Tate & Lyle accepts no liability for its accuracy or completeness. We may change this information at any time. The applicability of label claims and the regulatory and intellectual property status of our ingredients varies by jurisdiction. You should obtain your own advice regarding all legal and regulatory aspects of our ingredients and their usage in your own products to determine suitability for their particular purposes, claims, freedom to operate, labelling or specific applications in any particular jurisdiction.
