Suitable for processed meats, chicken nuggets and meat-containing ready meals, the Novation Uno 190 starch improves the meat’s processing potential and increases water binding, resulting in a better texture, Ingredion claimed.
The starch is also said to reduce moisture loss in vacuum-packed products, enhancing succulence and texture stability over the shelf-life of a product.
Ingredion said its tests show that Novation Uno 190 starch is fully functional at lower temperatures, compared with many other starches currently on the market.
Juicy and flavoursome bite
This results in a juicy and flavoursome bite, even in food cooked at lower meat core temperatures of around 65 to 75°C, it added.
“For cost-sensitive applications such as processed meats and ready meals, delivering the firmness, chew and, importantly, the flavour that consumers love in meats, has long proved a significant challenge for formulators,” said Davy Luyten, marketing manager for Europe, the Middle East and Africa at Ingredion.
“Our new clean-label texturiser is an affordable way to bridge the gap between native potato and other starches on the market. It gives improved processability and increases yields while maintaining the meaty taste, structure and texture consumers want.”
Next generation plating agent
Ingredion has also recently unveiled a next generation plating agent with a porous structure that increases the surface area exposed to liquids, enabling better absorption.
N-Zorbit 2144 DG allows manufacturers to economically transform a wide variety of both oil- and water-soluble liquids into powdered ingredients, the company claimed.
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