'Flocculation technique' inspires product launch
19 June 2009
A flocculation technique has enabled clean ingredient developers, Ulrick & Short, to launch a new product which the company says is suitable for cold food preparation processes
Ulrick & Short has utilised the new flocculation technology to increase the dispersion levels of drum dried starches and create its first flocculated starch Synergie Nimbus, a clean label maize based starch, which food producers can declare as cornflour.
Synergie Nimbus has enhanced stability and functionality, as well as having a higher production rate and superior density than other starches, which means lower costs for food manufacturers.
The new flocculation technique improves the fundamental dispersion levels of the starch and helps to eliminate the problems caused from traditional pre-gelled starches produced on drum dryers, which often hinder dispersion levels and force food producers to use high speed mixers in the preparation process, which can be expensive, and can cause damage to the starch.
By using Ulrick & Short's clean label flocculated starches food manufacturers can obtain the functionality they require with greater ease and at a considerably lower cost. Ulrick & Short, renowned for its commitment to research and development, is already working on additional specifications based on wheat and tapioca.
The company says its ongoing commitment to investing in new products makes it the perfect solution for food processors looking to remove artificial additives in favour of more natural ingredients.
Its range of clean label ingredients is continually expanding and currently consists of binders, emulsifiers, bakery glazes, fat replacers and phosphate alternatives, which remove all chemicals and allergens without compromising on taste, quality or texture.
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