Revolutionary native starch

Revolutionary native starch – National Starch and Chemical Co. Novation starches

New functional native starches are suitable for natural products without compromising taste and texture

As consumers become more educated about food, nutrition and the environment, they are seeking foods formulated with fewer additives. Foods bearing all-natural and organic claims are now stocked at traditional grocery stores rather than just specialty and health food stores.

The burden to develop these foods often lies with identifying suitable ingredients. Not only must the ingredients be all-natural and/or organic, they must be functional and economical.

National Starch and Chemical Co., Bridgewater, N.J., has made sourcing native starch easier. The company has developed functional native starches that carry the same label declaration as traditional native starch but function like modified starch.

Novation starches differ from traditional native starches in their smoothness, short texture and non-pasty mouthfeel, as well as in their process tolerant attributes. Novation’s viscosity stability is comparable to traditional modified starch.

National offers a series of products in its Novation starch line including waxy maize, tapioca and cold water-swelling types. Each possesses different performance attribute to help meet individual user needs.

The starches require minimal food formulation adjustment and no special handling or processing. They are made by a proprietary process using standard food processing techniques in an ISO 9002 registered manufacturing facility.

Flavor enhancing abilities

Novation starches also provide an unusually clean flavor profile, enabling a food’s delicate and distinct flavors to quickly emerge without masking. In independent taste testing, trained panelists and consumers verified through quantitative descriptive analysis and qualitative preference evaluation that Novation starches create a more favorable impact on flavor release and textural properties in the mouth when compared with traditional starches (see table).

“The flavor profile opens the door to novel possibilities for existing and new food formulations,” says James Zallie, dir.-food technology. “It may enable food technologists to use smaller quantities of expensive flavors or other potentiators that have an impact on the taste of the product. They could also allow the delivery of more exciting flavor profiles without increasing key flavor-impacting ingredients.” From a marketing standpoint, it offers the option of making improved flavor and content claims.

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