Egg replacing starch can cut recipe cost by 15%

By Noli Dinkovski

- Last updated on GMT

Sauces can be made more affordably with no taste compromise, says Ingredion
Sauces can be made more affordably with no taste compromise, says Ingredion
A modified starch claimed to replace everyday ingredients such as oil and egg while helping reduce recipe costs by as much as 15% has been introduced by Ingredion.

The N-Creamer 2230 starch allows manufacturers of mayonnaise, dressings and creamy sauces to create affordable recipes without compromising on the eating experience, the company said.

The all-in-one emulsifier and viscosifier thickens and binds the end product to deliver a slow, creamy melt-away texture, and it can also help to simplify formulations, Ingredion added.

Excellent texture stability

The cold water swelling modified starch is also said to provide excellent texture stability over the shelf-life.

“We have tested this speciality starch in several products and have found it delivers the same, if not better, texture and visual appeal – and it significantly reduces the ‘pastiness’ – compared with other thickeners currently available,”​ said Severine Bensa, European marketing manager for texture at Ingredion.

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