How to Choose Starch

How to Choose Food Starches Your guide to food innovation

Table of Contents

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Natural and organic starches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 functional native starches with clean labeling

Nutrition and healthy eating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 resistant and glycemic starches for general nutrition, medical and functional foods; fat mimetics for reduced fat foods

Baked goods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 specialty starches for cakes, cake mixes, breads, and cookies

Batters, breadings and coatings . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 starches for adhesion batters and pre-dusts; clear or textured coatings; breadings

Beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 stabilizers for liquid emulsions and clouds; mouthfeel enhancers for beverages

Cereals. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 specialty starches for extruded, granola type, flaked and shredded cereals

Confections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 hard and soft jelly gums, pan-coated confectionery centers, other sweets and tablets

Dairy products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 high tolerance stabilizers delivering creamy textures and shelf-stability to cultured products, desserts, ice cream and cheese

Encapsulation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 agents and carriers for flavors, vitamins, nutrients and other active ingredients

Fillings and fruit preparations . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 stabilizers and thickeners for fruit or cream fillings and preparations

Glazes, icings and toppings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 film-forming and texturizing starches for glazes, icings, frostings and toppings

Gravies, soups, sauces and infant foods . . . . . . . . . . . . . . . . . . . . .17 starches for thickening, texturizing and process improvement

Meat, fish and analogues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18 binders, texturizers, and yield enhancers for meat, fish, and analogue products

Noodles, pasta and potato products . . . . . . . . . . . . . . . . . . . . . . . .19binding and crisping agents for noodles/noodle snacks and potato products;firmness in fresh and retorted pasta

Pet foods and animal feed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 starches for canned, semi-moist and extruded dry pet foods, and fish feed pellets

Salad dressings, dips and spreads . . . . . . . . . . . . . . . . . . . . . . . . .21 providing stability, creaminess and structure for spoonable and pourable dressings

Snacks and crackers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 specialty starches for extruded, baked, puffed, fried and formed products; adhesion systems and coatings

Characteristics of specialty food starches . . . . . . . . . . . . . . . . . . .24viscosifiers, processing aids, emulsion stabilization, texturizers, film-formers, gelling agents, and instant starches

1

Food innovation.com “How to Choose Food Starches – Your Guide to Food Innovation” has been compiled by the experienced food technologists and talented chefs at National Starch Food Innovation to provide food industry developers with starting recommendations for creating successful new foods or improving existing ones.

There is more detailed information on National’s innovative food ingredi-ents at www.foodinnovation.com. You can find complete product data sheets, starting recipes and answers to some of the most frequently asked questions on formulating foods with specialty starches. It is also the easiest way to order samples of the products that you think will help you improve the foods you are working on. National Starch Food Innovation has the experience, the expertise and the

resources to develop application-specific answers for consumer food prod-ucts. Over the last 60 years, our work with the food industry has taken us into virtually every facet of formulation and production for almost every food type.

If you need additional assistance, our sales team would gladly assist you. Please contact Jamie Moritz VP of Sales

800-643-1680 x1293 [email protected]

www.ifpc.com

Our expertise covers core attributes, like starch technology, processing, shelf life and rheology optimization and also today’s most pressing issues like flavor, texture modification, mouthfeel, natural organic formulations and nutritional content. We have captured this knowledge in this concise refer-ence guide to help food formulators with their everyday tasks of developing new food concepts and optimizing existing formulations.

Note: Dietary and labeling claims herein are based on U.S. guidelines. Please consult with your local authorities before using any dietary or labeling claims.

How to use this guide

The guide is organized by major food segments and includes the following useful information:

• List of common applications • National’s recommended starches • Suggested usage levels to achieve optimal performance

• Differentiating features and functionality of the ingredient

• Processing, functional, shelf-life and/or consumer benefits

There is also a series of tables at the back of the book that summarizes the characteristics of all of National Starch Food Innovation’s specialty ingredi-ents. This section can help you quickly find an ingredient via base materials, processing criteria and/or consumer benefits.

2 3

5

NATURAL AND ORGANIC STARCHES Functional native starches with clean labeling

Application

National Starch Recommends

Usage Level

Features and Functions of the Starch User and/or Consumer Benefits

Baked goods NOVATION 4600, 6600, 9460

1-3% of dry mix

Builds batter viscosity Moisture management during baking and storage

Good moisture retention Fine, uniform cell structure

Beverages NOVATION 4600, 5600 NOVATION 9460, 9560

1-4% Mouthfeel enhancement Improved quality in low/reduced fat systems

Confections NOVATION 2300, 2600 NOVATION Prima 600

1-3% Texturizer, builds body and stiffness Manipulates chewiness Provides unique textures and innovative processing

Excellent product quality/acceptance Ingredient and process cost reduction opportunities

Dairy products NOVATION 2700, 3300, 3600, 5600 NOVATION 8300, 8600 NOVATION 9230, 9330 NOVATION Prima 300

1-7% Builds viscosity Good to excellent freeze/thaw stability

Smooth, short texture Good shelf-life stability

Fillings and fruit preparations NOVATION 1600, 2300, 2700, 3300, 4600, 6600 NOVATION Prima 300, 600 NOVATION 9230, 9460

3-6% Stabilizes and builds viscosity Good to excellent processing tolerance

Smooth, short texture Good to excellent freeze/thaw stability

Glazes, icings and toppings NOVATION 4600 NOVATION 9460

2-5% Excellent viscosifying and texturizing properties Binds moisture released by substrate Functionality in cold process

Smooth, glossy texture for optimal appearance

Gravies, soups, sauces and infant foods NOVATION 2300, 2600, 2700, 3300, 4086, 4600, 5600 NOVATION 8300, 8600 NOVATION Prima 300, 600 NOVATION 9230, 9260, 9270, 9330, 9460, 9560

1-5% Viscosifying starches Excellent resistance to heat, acid and shear

Provides a smooth, short texture Excellent stability and shelf-life

Meat, fish and analogues NOVATION 1900, 6600, 8300 NOVATION Prima 600

1-4% Cooking yield improvement Provides firmness

Moist and succulent products Purge reduction

Noodles, pasta and potato products NOVATION 4600 NOVATION 6600

1-6% Excellent binding ability Improves forming and cutting properties Provides ideal texture

Pet foods and animal feed NOVATION 1600, 2600 NOVATION Prima 600

1-4% Provides firmness and structure Improves heat penetration

Optimal firm, cuttable texture for best appearance and eating quality Prevents fat migration from meat to gravy Alternatives to gum and protein binders

Salad dressings, dips and spreads NOVATION 2300, 4600, 5600, 6600 NOVATION Prima 300 NOVATION 9230, 9460, 9560

3-7% Thick, heavy bodied, creamy texture Enhances organoleptic qualities in low fat/low calorie systems

Note: NOVATION starches allow for native ‘starch’ labeling (e.g., corn starch or tapioca starch) 9000 Series starches are certified Organic by Quality Assurance International (QAI) NOVATION starches allow for improved flavor release

NUTRITION AND HEALTHY EATING Resistant and glycemic starches for general nutrition, medical and functional foods; fat mimetics for reduced fat foods

Application National Starch Recommends

Usage Level


Baked goods and low moisture foods where dietary fiber and other health benefits are desired

Hi-maize 240 Hi-maize 260

5-50% Source of type 2, natural resistant starch and dietary fiber Low water holding capacity Undetectable in most applications due to small particle size, bland flavor and white appearance Easy to formulate into baked products, snacks, pasta, and tortillas Can compliment other dietary fibers for functionality and health benefits Mild to moderate processing conditions

Offers clinically substantiated health benefits including: Lower glycemic and insulin response when substituted for flour Helps maintain balanced energy levels Promotes digestive/bowel health Increases mineral bioavailability Increases insulin sensitivity Lower available carbohydrates and calories than most carbohydrates

Extruded snacks and cereals where dietary fiber and other health benefits are desired

Hi-maize 220 NOVELOSE 330

5-20% Source of type 2 or 3 resistant starch and dietary fiber Medium particle size, fine white powder with bland flavor Easy to use in most low moisture food systems Improves texture and expansion in extruded applications Withstands moderate to harsh processing conditions

Offers clinically substantiated health benefits including: Lower glycemic response Promotes digestive/bowel health Lower available carbohydrates and calories than most carbohydrate Easy to formulate into extruded and fried products Compliments other dietary fibers

Breads, baked goods, frozen foods, and energy bars

NOVOMEGA Up to 3% Encapsulated long chain Omega-3 fatty acids for easy handling and extended shelf life Fine white powder with minimal appearance and sensory impact

Contains OmegaPure® oil, listed as GRAS ingredient Foods with NOVOMEGA are able to carry health claims associated with reduced risk of coronary heart disease

Fat mimetics for reduced calorie and low fat foods

N-LITE D N-LITE L N-LITE LP N-OIL INSTANT N-OIL I INSTANT N-OIL II

1-5% Specialty carbohydrates that mimic the function of fats and oils Low viscosity

High quality low calorie/low fat products


Usage


Conventional cake mixes, muffins, snack cakes, brownies and cake donuts

INSTANT PURE-FLO F H-50 Advanta-GEL P75

1-3% of dry mix

Builds batter viscosity Moisture management during baking and storage Good moisture retention

Fine, uniform cell structure Native 'starch' label and improved flavor release with Advanta-GEL P75

NOVATION 4600, 6600, 9460

1-3% of dry mix


Good moisture retention Fine, uniform cell structure Improved flavor release Native 'starch' label with NOVATION 4600 and 6600 'Organic starch' label with NOVATION 9460

PURITY GUM 539 N-CREAM ER 46

0.2-0.5% of dough

Aeration of batters and fillings Emulsifying properties

Increases specific cake volume

Egg replacement ELEGGANCE up to 100% egg replacement

Replaces whole eggs - liquid or powder Enhances moisture retention Up to 100% egg replacement in baked goods

Advanta-GEL P75 3-6% Replaces whole eggs Partial to full replacement in pie fillings and cheesecake Extra-moist cakes INSTANT PURE-FLO F

H-50 Advanta-GEL P75

3-5% of dry mix


Good moisture retention Fine, uniform cell structure

Fine pastries/patisserie INSTANT PURE-FLO F Advanta-GEL P75

1-1.5% of dough

Moisture retention Improved softness

Extends shelf-life

Cookies soft chewy types

INSTANT PURE-FLO F H-50 Advanta-GEL P75 BAKA-SNAK

1-3% of dough

Reduces spread and increases height Tenderizes and softens

Moisture retention Good machinability

Glazes and adhesion aids N-TACK 20-35% solution

Food adhesion aid Adheres toppings (seeds, flavors and seasonings) Seals dough layers e.g. puff/Danish pastry

VERSA-SHEEN 35-50% solution

Surface enhancer Adds clear coat sheen to baked goods and pastries - high gloss

Enhanced fiber products breads and sweet goods

Hi-maize 240 Hi-maize 260

5-50% flour replacement

Low water-holding capacity Undetectable in most applications due to small particle size, bland flavor and white appearance

Minimal impact on machinability or product quality Offers increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail)

Breads, baked goods and energy bars NOVOMEGA Up to 3% Encapsulated long chain Omega-3 fatty acids for easy handling and extended shelf life Fine white powder with minimal appearance and sensory impact

Contains OmegaPure® oil, listed as GRAS ingredient Foods with NOVOMEGA are able to carry health claims associated with reduced risk of coronary heart disease

Reduced fat/fat-free cakes and muffins N-FLATE 50-100% of shortening replaced

Provides air incorporation Builds batter viscosity

Replaces all or part of shortening

INSTANT N-OIL II N-LITE LP

1-2% of batter

Low viscosity Provides mouthfeel properties similar to fat

Provides tenderness Use as dry ingredient or 33% solution Can be used in combination with N-FLATE and/or INSTANT PURE-FLO F


Usage


Adhesion batters and pre-dusts

BATTER BIND S 20-80% of dry mix

Good cohesion and adhesion Rheology control for optimal pick-up

Uniform coating, controls/eliminates batter blow-off Enables optimal adhesion of breadings Reduces losses, increases crispiness

Crispy batters for frozen battered meat, fish, poultry and vegetables Tempura style

CRISP FILM HYLON VII NATIONAL 814

5-20% of dry mix

Provides firm, crisp/crunchy coatings Ideal for fried products or par-fried/frozen products

Smooth/uniform coating Reduced oil pick-up Crispy/crunchy texture

Clear, textured batters and coatings CRISP COAT UC NATIONAL 0280 NATIONAL 4302

10-40% of dry mix

Provides smooth, uniform crispy coating Ideal for fried and oven-baked products

Improves appearance and heat lamp tolerance

Breadings CRISP COAT UC BATTER BIND S

10-30% of dry mix

Provides light and crispy texture with browning control

Superior crispiness Golden brown color

Potato products croquettes and battered fries

NATIONAL 0280 CRISP FILM NATIONAL 814 NATIONAL 4302 K4484

10-30% of dry mix

Invisible, uniform coating Tender, light and crispy texture with controlled browning

Superior eating quality Extended shelf-life Improves heat lamp tolerance Golden brown color

HYLON VII CRISP COAT UC

5-18% of dry mix

Improves crispiness, al dente, resilience Superior eating quality Extended shelf-life Improves heat lamp tolerance Golden brown color

Shake-on coatings rubs for baking

NATIONAL 0280 BATTER BIND S K4484 TEXTRA TEXTRA PLUS

10-30% of dry mix

Good adhesion and film-forming properties Improves pick-up (reduce losses) of coating Increases crispiness

Suspension of batter TEXTRA PLUS 0.5 to 2% Good suspension of the batter components Improves uniform pick-up Note: To achieve the required texture and appearance, combinations are often required. Please consult your National Starch experts for further advice.

6 7

BAKED GOODS BATTERS, BREADINGS AND COATINGS Specialty starches for cakes, cake mixes, breads, and cookies Starches for adhesion batters and pre-dusts; clear or textured coatings; breadings


Usage


Emulsion stabilizer products and clouds PURITY GUM 2000 PURITY GUM 1773 PURITY GUM BE

9-12% Excellent cold temperature stability Good to excellent low temperature stability No cold temperature stability Excellent emulsion properties Forms stable oil emulsions Flexible usage levels

Complete replacement for Gum Arabic Can use reduced levels and pressures to obtain fine emulsion vs. Gum Arabic Allows production of flavor concentrates Excellent long-term flavor stability

Mouthfeel enhancement milk shakes, smoothies, vending dry mixes and other thickened beverages

N-LITE L N-LITE LP CRYSTAL TEX 627M

0.5-5% Cook-up Agglomerated, easily dispersible Adds mouthfeel to low viscosity systems

Provides enhanced creaminess and mouth-coating

TEXTRA INSTANT TEXTRA TEXTRA PLUS

0.5-3% Cook-up Cold water swelling Agglomerated, easily dispersible Adds mouthfeel to low viscosity systems

Maintains mouthfeel and viscosity after heating/ pasteurization

ULTRA-SPERSE M ULTRA-SPERSE 3

1-4% Instant starches with excellent dispersibility Low addition levels, full performance Use in cold, warm and hot systems

Fast dispersion in powdered drinks Increases body and visual appeal

TEXTAID-A INSTANT TEXTAID-A

1-3% Cook-up Instant Simulates fruit and vegetable pulp, enhances visual appeal

Improves mouthfeel Cost reduction through reduced puree/pulp levels

NOVATION 4600, 5600 NOVATION 9460, 9560

1-4% Native starches with modified starch functionality Improved quality in low/reduced fat systems Improved flavor release Native 'starch' label with NOVATION 4600 & 5600 'Organic starch' label with NOVATION 9460 & 9560


Usage


Shredded ULTRA-CRISP CS ULTRA-SPERSE A NATIONAL 5730 BAKA-SNAK

5-15% Acts as a binder or processing aid to easily form a web Contributes to crispiness Processing aid to improve shredding

Improves eating and overall product quality Modifies cereal texture and mouthfeel

NOVELOSE 330 Hi-maize 220

5-10% Improves web structure Reduces breakage

Provides various textural attributes Increases the bowl life Offers increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail)

Low Shear Extruded/Puffed PURITY D NATIONAL 1658

5-15% Prevents breakdown and over-expansion during extrusion

Provides a uniform shape and texture

Medium Shear Extruded/Puffed PURITY 660 5-15% Prevents breakdown during extrusion Provides a uniform shape and texture Prevents gummy texture

High Shear Extruded/Puffed WNA NATIONAL FRIGEX NATIONAL 4012

5-15% Prevents breakdown during high temperature and shear extrusion

Provides a uniform shape and texture Prevents the cell from collapsing

For Textural Attributes Extruded/Puffed BAKA-SNAK ULTRA-CRISP CS

5-10% Increases the viscosity of the dough mass which facilitates mechanical energy for more efficient heat transfer

Provides textural variety Makes the final product crispier

CRISP FILM HYLON VII HYLON V Hi-maize 220 NOVELOSE 330

5-10% High amylose starches Requires higher temperatures to cook Reduces final expansion

Provides textural variety Increases the bowl life Hi-maize 260 and NOVELOSE 330 offer increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail)

Granola Cereals N-TACK CRYSTAL TEX 627M CRYSTAL TEX 644 CRYSTAL GUM K4484

10-30% solution

Liquid food-grade adhesion aid Effectively binds granola ingredients

Improves overall product quality Sugar and corn syrup levels are reduced in processing

Flaked Cereals HYLON V HYLON VII CRISP FILM

5-15% Controls expansion Increases the bowl life

Hi-maize 220 NOVELOSE 330

5-15% Controls expansion without altering quality Offers increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail)

NATIONAL 4012 PURITY D

5-15% Improved size uniformity and flake expansion Increases bowl life Imparts a short, slightly rigid texture Improves mouthfeel and appearance

8 9

BEVERAGES CEREALS Stabilizers for liquid emulsions and clouds; mouthfeel enhancers for beverages Specialty starches for extruded, granola type, flaked and shredded cereals

4


Usage


Jelly gum candies High temperature cookers (Generally cook to 335 F/168 C or higher in jet cooker)

HI-SET 322 HI-SET 377

8-13% Low hot viscosity Firm, gelled texture Improves heat stability Reduces tendency for cold flow HI-SET 322 requires 330 F/165 C HI-SET 377 requires 310 F/153 C

Replaces other hydrocolloids Firm gels Reduces drying time (<24 hrs.) Productivity enhancement

SUPERSET LV 8-13% Low hot viscosity Rapid gel formation Requires 335 F/168 C

Can SIGNIFICANTLY reduce stove time to save on energy costs and increase throughput Formulates at high solids Stable texture over time

HYLON V HYLON VII

7-11% Higher hot viscosity Firm gel strength Requires 335-350 F (168-171 C)

Firm gels Can be blended with FLOJEL series starches to reduce hot viscosity

Jelly gum candies Kettle-cooked system (approx. 76% solids/stoved 48-72 hrs.) (Generally cook at 280 F/138 C)

FLOJEL 60, 65 FLOJEL G ELASTIGEL 1000J

8-14% Structurizes water in high solids systems Low hot viscosity Firm, gelled texture Reduces tendency for cold flow

Productivity enhancement Replaces other hydrocolloids Reduces drying time Improves shelf-life (esp. in hot climates)

ULTRA-SET LT 8-13% Low cooking temperature Very low hot viscosity Significantly increased gel strength Rapid setting

Improves economics - reduces set time (<24 hrs.) Improves texture Excellent shelf-life and stability

Hard gum candies CRYSTAL GUM CRYSTAL TEX 627M

15-30% Provides structure and stabilizes very high solid systems Excellent clarity Film-forming properties Good compatibility with polyols and sweeteners

Clear appearance Long-lasting meltdown in mouth Improves flavor release Can be used to replace higher cost ingredients such as Gum Arabic

Pan-coated sweets CRYSTAL GUM K4484

10-30% Low hot viscosity Excellent film-forming and binding Good solubility and easy handling Quick drying

Effective barrier coatings Prolongs shelf-life Smooth, high gloss surface appearance Contributes coating elasticity

CRYSTAL TEX 627M, 644

10-30% Very low hot viscosities Excellent film-forming and binding Produces non-hygroscopic, transparent surface films

CRYSTAL TEX dextrins are solution stable and can provide extended tank life Can be used to replace higher cost ingredients such as Gum Arabic

Cold-extruded candy cold processed chewy candy

ULTRA-SPERSE 2000 ULTRA-TEX 4 Advanta-GEL P75

5-10% Provides structure and set For use in cold processed confections which are not aerated

ULTRA-SPERSE products aid mixing/addition processes ULTRA-TEX products for general applications Advanta-GEL provides firmer gel properties

Marshmallows and aerated fillings

PURITY-W TEXTRA

1-3% High viscosity Moisture binding

Increases shelf-life stability Productivity enhancement

PURITY GUM 539 ULTRA-TEX 2

2-4% Instant viscosity development Improves whip and ease of processing Improves tenderness of final product

Increases shelf-life stability Productivity enhancement

INSTANT PURE-FLO F 1-3% Reduces pillowing in marshmallows Better production rates and reduced rework ELASTIGEL 1000J 2-5% Low hot viscosity

Provides chewy texture with more clarity than typical starches

Full or partial replacement of gelatin Meets label requirements for Halal, kosher, and vegetarian products


Usage


Caramels, toffee, nougat, and chewy candy

NOVATION 2600 PURITY-W FIRM-TEX INSTANT N-OIL II

1-3% Texturizer, builds body and stiffness Manipulates chewiness Reduces cold flow

Ingredient and process cost reduction (replace milk solids and/or expensive hydrocolloids; reduce waste) Native 'starch' label and improved flavor release with NOVATION 2600

ELASTIGEL 1000J Advanta-GEL P75

1-5% Provides good chew and firm bolus in the mouth Reduces cold flow

Can be used as full or partial replacement of gelatin Meets label requirements for Halal, kosher, and vegetarian products

ULTRA-SET LT 4-6% Low cooking temperature Very low hot viscosity Significantly increased gel strength Rapid setting Can reduce cold flow

Productivity enhancement by reducing set time (<24 hrs.) Very firm texture Unique textures possible Excellent shelf-life and stability

Licorice PURITY 660 NOVATION 2300 FLOJEL 65

1-7% Provides unique textures and innovative processing (ie., braided ropes, twists, etc.)

Use as partial replacement of wheat flour for more resilience Native 'starch' label and improved flavor release with NOVATION 2300

Compressed tablet confectionery CRYSTAL GUM CRYSTAL TEX 627M, 644

3-6% Binding agents Easy handling, not sticky, no excessive dusting Excellent compatibility with polyols and sweeteners

Excellent compressibility and binding Good pliability and elasticity Cost reduction through replacement of expensive gums Improved quality

Fudge ULTRA-SPERSE M, 2000 ULTRA-TEX 2

2-5% 1-3%

Texturizers Smooth, short texture and excellent sheen

Good stability Smoothness and creaminess and reduction/stability of grain

Syrups (60% solids)

PURITY-W FIRM-TEX TEXTRA NOVATION Prima 600

1-5% Provides viscosity and body Can use in high solids systems

Excellent product quality/acceptance Productivity enhancement Native 'starch' label and improved flavor release with NOVATION Prima 600

10 11

CONFECTIONS CONFECTIONS (continued) Hard and soft jelly gums, pan-coated confectionery centers, other sweets and tablets Hard and soft jelly gums, pan-coated confectionery centers, other sweets and tablets

Application


Usage L l


Yogurt, sour cream, cream cheese and cottage cheese

NOVATION 3300 NOVATION 9230 NOVATION 9330 NOVATION Prima 300

1-2% Builds viscosity Use in wide variety of products

Smooth, short texture Good shelf-life stability

FRIGEX-W THERMFLO NATIONAL FRIGEX THERMTEX PURITY 87

1-3% Builds viscosity Good process tolerance Low hot viscosity

Smooth, rich, creamy mouthfeel and short texture Bland taste Optimal heat penetration; reduced burn-on Ideal for low temperature storage or long shelf-life Cost reduction without compromising quality

STRUCT-SURE 20 2-3% Use as a one-piece stabilizer Provides viscosity and set

Smooth, creamy texture Provides cost savings by replacing milk solids and gelatin Meets label requirements for Halal, kosher and vegetarian products

Ice cream, sorbets and novelties NOVATION 3300, 3600 NOVATION 8300, 8600

1-3% Provides structure Improves texture and reduces meltdown

INSTANT N-OIL II N-LITE D

1-3% Unique maltodextrins provide 'fat-like' texture Provides cost savings by replacing higher cost ingredients

N-SURANCE 1.5% Improves heat-shock stability without gumminess Prevents coarseness and iciness Controls meltdown; better shape retention Improves creaminess of reduced fat

INSTANT PURITY SMR NATIONAL DSR

0.5-2% Maltodextrins designed to partially replace milk solids non fat (MSNF)

Provides cost savings by replacing milk solids Slow meltdown Improves creaminess and overall product texture

TEXTRA INSTANT TEXTRA TEXTRA PLUS

1-3% Provides 'fat-like' texture TEXTRA products can be used with other viscosifiers TEXTRA PLUS can be used in sugar-free ice

Improves creaminess and overall product texture Provides cost savings by replacing higher cost ingredients

Puddings and other dairy desserts cook-up

NATIONAL 1457 PURITY 660

3-5% Viscosifying starches for HTST/UHT processing Smooth, creamy texture Good shelf-life stability

NOVATION Prima 300 NOVATION 3300

3-5% Viscosifying starches for HTST/UHT processing Smooth, short texture

NOVATION 9230 NOVATION 9330

3-5% Organic starches for HTST/UHT processing Smooth, short texture

FRIGEX-W NATIONAL FRIGEX HV

4-7% Viscosifying starches based on tapioca and waxy maize for HTST processing

Excellent smooth, creamy texture Cold temperature stability

NATIONAL FRIGEX THERM FLO

5-7% Viscosifying starches based on tapioca and waxy maize for UHT processing

Excellent smooth, creamy texture Good shelf-life stability

Dry mix puddings cook-up

NATIONAL FRIGEX HV 1-5% Quick hydration at low cooking temperatures Easy to cook up Imparts creaminess

NOVATION 2700 1-5% Quick hydration at low cooking temperatures Smooth, short texture Dry mix puddings instant

H-50 INSTANT PURE-FLO F ULTRA-TEX 3

4-6% Rapidly hydrating instant starch Develops high viscosity

Smooth, creamy texture

Application


Usage L l


Sugar-free puddings dry mix

ULTRA-SPERSE 3 ULTRA-SPERSE 2000 ULTRA-SPERSE HV NOVATION 5600

3-5% Easily dispersible Develops high viscosity


N-ZORBIT M 4-6% Specialty maltodextrin with low bulk density Use with viscosifying starches

Provides package volume Helps ingredient

Cheese and cream sauces cook-up

NATIONAL FRIGEX HV FRIGEX-W THERM FLO

5-7% Viscosifying starches for HTST/UHT processing Good storage stability Smooth, creamy texture

PURITY 660 NATIONAL 1457

5-7% Viscosifying starches for HTST/UHT processing Low hot viscosity


Dry mix sauces instant

ULTRA-SPERSE 3, HV IF 131

3-5% Cold water swelling starches Instant viscosity Easily dispersible


TEXTRA PLUS N-LITE LP

0.5-3% Non-gelling Rich, creamy mouthfeel Improves mouth-coating Bland taste

Cheese products imitation cheese

GEL 'N' MELT ELASTIGEL 1000J

replaces 25% of caseinate

Partial caseinate replacement Provides cost savings by replacing milk solids Good heat and process tolerance

Note: NOVATION starches allow for native 'starch' labeling 9000 Series starches are certified Organic by Quality Assurance International (QAI) NOVATION starches allow for improved flavor release

12 13

DAIRY PRODUCTS DAIRY PRODUCTS High tolerance stabilizers delivering creamy textures and shelf-stability to cultured products, desserts, ice cream and cheese High tolerance stabilizers delivering creamy textures and shelf-stability to cultured products, desserts, ice cream and cheese

4 14 15

CAPSUL CAPSUL TA

30-40% solids

Good film-formers High oil retention High solids for easier drying Low viscosity

Recommend 20% volatile actives loading; Good emulsion stability higher loading for less volatile actives Clean spray drying operation

Complete replacement for Gum Arabic Cold water solubility 30-40%

solids Good oil retention N-LOK N-

LOK 1930 Good film-former Good emulsion stability Very good flavor preservation Low viscosity Replacement for Gum Arabic Recommend 20% actives loading

Very good oxidation resistance

For spray drying and extrusion

HI-CAP 100 30-40% solids

Cold water solubility Excellent oil retention Excellent film-formers Very low surface oil Low viscosity for high solids spray drying Excellent flavor/taste preservation

Recommend up to 40% volatile actives loading Improves processing; lowers manufacturing costs Reduces delivery and packaging costs

ENCAPSULATION Agents and carriers for flavors, vitamins, nutrients and other active i di t

National Starch Usage Features and Functions Application Recommends Level of the Starch User and/or Consumer Benefits

20-40% General purpose encapsulation agents Good oil retention solids Good carriers for flavors and spices Lower processing costs

Good emulsion properties Good bulking agents Low viscosity

Creamers N-CREAMER 46 3-5% Good dispersibility Recommended for shortenings and creamers Good opacifying agent Replaces expensive ingredients (caseinate) Provides mouthfeel and creaminess Clean spray dryer operation

Plating/adsorbing N-ZORBIT M 10-30% High surface area Absorbs high levels of oil-based products NATIONAL 5730 Water soluble

FILLINGS AND FRUIT PREPARATIONS Stabilizers and thickeners for fruit or cream fillings and

National Starch Usage Features and Functions

Application Recommends Level of the Starch User and/or Consumer Benefits Bake-stable fruit fillings - cook-up NOVATION 2300, 9230 3-6% Thickens and stabilizes Smooth, short texture pies, turnovers and pastries NOVATION Prima 300 Moderate heat and acid stability

NATIONAL 465 3-6% Thickens and stabilizes Smooth, short texture THERM FLO Good heat and acid stability Good low temperature stability FRIGEX-W NOVATION 1600 3-6% Good resistance to boil-out when used in

combination with traditional viscosifiers Smooth, short texture

Bake-stable fruit fillings - instant ULTRA-TEX 2, 4 4-6% Good resistance to boil-out Smooth, short texture pies, turnovers and pastries ULTRA-SPERSE 5, M Good processing tolerance Good storage stability

NOVATION 4600 Good freeze/thaw stability with ULTRA starches Advanta-GEL P75 4-6% Good resistance to boil-out when used in Smooth, short texture ULTRA-TEX 3 combination with traditional viscosifiers Good storage stability NOVATION 6600

Frozen fruit fillings thaw and serve

NOVATION Prima 300, 600

3-5% Thickens and stabilizes Good heat and acid stability

Smooth, short texture Excellent low temperature stability

THERM FLO FRIGEX-W NATIONAL FRIGEX

Retorted fruit fillings THERMTEX 4-6% Low viscosity during processing Smooth, short texture in finished product NOVATION 2300, 3300 Viscosity develops at end of processing

Fruit cookie fillings TEXTAID-A 2-6% Instant starches Improves appearance, texture and mouthfeel high solids NATIONAL 104 Low viscosity during processing Simulates fruit puree

Provides pulpiness Cost savings opportunity NATIONAL 104 has excellent resistance to boil-out

Fruit preparations solids <55º Brix during cooking

NOVATION 2700, 4600, 9460

3-6% Stabilizes and builds viscosity Good to excellent processing tolerance

Good low temperature stability

NOVATION Prima 600 FRIGEX-W 3-6% Stabilizes and builds viscosity Short, smooth texture PURITY-W Good to excellent processing tolerance Excellent low temperature stability NATIONAL FRIGEX HV Easy to cook in higher soluble solids systems

Fruit preparations FRIGEX-W 3-5% Stabilizes and builds viscosity Short, smooth texture 'all-in' process - sugar and starch PURITY-W Good processing tolerance Excellent low-temperature stability added together solids >55º Brix FIRM-TEX Easy to cook in high soluble solids systems Cost-effective replacement of pectin

NOVATION 4600, 6600 3-5% Instant starches Smooth, short texture ULTRA-TEX 2, 4 Rapid viscosity development Good to excellent low temperature stability ULTRA-SPERSE 5, M Good processing tolerance Cost-effective replacement of pectin

Cream fillings PURITY 69 3-5% Creamy texture Smooth, short texture, creamy mouthfeel fresh, frozen - cook-up NATIONAL FRIGEX Does not mask delicate flavors Good low temperature stability

PURITY D 3-5% Good process tolerance Creamy texture with slight set Bland flavor profile NOVATION Prima 300,

600 3-5% High viscosity thickeners and stabilizers Smooth, short texture

Good to excellent low temperature stability

NATIONAL FRIGEX HV FRIGEX-W

Cream fillings Advanta-GEL P75 5-7% High viscosity thickeners and stabilizers Provides functionality of cook-up starch instant H-50 (15-20% Increases bake tolerance

INSTANT PURE-FLO F of dry mix) Smooth, creamy texture ULTRA-TEX 3

Note: NOVATION starches allow for native 'starch' labeling (e.g., corn starch or tapioca starch) 9000 Series starches are certified Organic by Quality Assurance International (QAI) NOVATION starches allow for improved flavor release

Film formers and bulking agents CRYSTAL TEX 627M K4484 NADEX 772 ENCAPSUL 855

Application


Usage L l


Bakery glazes VERSA-SHEEN 40-60% Easily dissolved in hot or cold water High solids with low viscosity

Excellent sheen Quick drying (with high solids) Easy to spray Cost effective due to low use levels

CRYSTAL GUM PURITY GUM 59 CRYSTAL-TEX 627M K4484

10-15% heated solution

Good film-forming, non-tacky Apply before or after baking Good adhesion properties

Provides soft surface texture Reduces moisture migration into icings Adheres particulates, salt and seasonings

Icings and frostings H-50 INSTANT PURE-FLO F Advanta-GEL P75

1-2% Provides viscosity Improves moisture retention properties

Reduces surface cracking Provides smoothness and creaminess Advanta-GEL P75 imparts gel set

Whipped toppings and meringues H-50 INSTANT PURE-FLO F

1-1.5% of batter

Provides viscosity and stiffness Smooth, creamy texture

Stabilizes foam

Meat, fish and vegetable glazes N-TACK K4484

10-15% heated

Excellent glazing properties Good film-forming and adhesion properties

High gloss Enhances appearance

NOVATION 4600 NOVATION 9460 ULTRA-TEX 3, 4, 2000, HV ULTRA-SPERSE 3, 4, 2000, HV

2-5% Excellent viscosifying and texturizing properties Binds moisture released by substrate Functionality in cold process

Smooth, glossy texture for optimal appearance Improved flavor release with NOVATION range Native 'starch' label with NOVATION 4600 'Organic Starch' label with NOVATION 9460

Sauce-like appearance Enhances mouthfeel and surface gloss FIRM-TEX

TEXTRA TEXTRA PLUS

2-5% Excellent viscosifying and texturizing properties Binds moisture released by substrate

Application


Usage L l


Gravies and sauces retorted

NOVATION 2300, 2600 NOVATION 9230, 9260 NATIONAL 465 NATIONAL FRIGEX

2-5% Viscosifying starches Excellent resistance to heat, acid and shear Excellent process tolerance

Imparts a smooth texture Excellent stability and shelf-life

Sauces and condiments hot packed/filled

NOVATION 2600, 2700 NOVATION 9260, 9270 THERMFLO FRIGEX-W NATIONAL FRIGEX HV

2-5% Viscosifying starches Excellent resistance to heat, acid and shear Excellent process tolerance

Imparts a smooth texture Excellent stability and shelf-life

Soups and chowders retort fill viscosity

NATIONAL 150 NATIONAL 6912 NATIONAL 77-1744 NATIONAL 1545

2-4% High viscosity at 175-185 F (79-85 C) with good suspension of particulates

Little or no residual viscosity in final product

Soups and chowders final viscosity

PURITY 4 NATIONAL 465 PURITY CSC

1-3% Provides viscosity Good heat resistance

Smooth, creamy texture Cold temperature stable

Gravies, soups and sauces frozen

NOVATION PRIMA 300, 600 NOVATION 8300, 8600 FRIGEX-W NATIONAL FRIGEX NATIONAL 465

1-5% Viscosifying starches Excellent low temperature stability and shelf-life

Gravies, soups and sauces dry mix/simmer/cook-up

NOVATION 2600, 2700 NOVATION 9260, 9270 HI FLO PURITY-W

1-3% in final product

Viscosifying starches Provides a smooth, short texture

Gravies, soups and sauces dry mix/instant

NOVATION 4600, 5600 NOVATION 9460, 9560


Instant starches Fast viscosity development

Provides a smooth, short texture

ULTRA-SPERSE HV ULTRA-SPERSE M ULTRA-SPERSE 3 ULTRA-SPERSE 2000 IF 131


Instant starches Fast viscosity development

Provides a smooth, short texture ULTRA-SPERSE range disperses and thickens rapidly

Cold processed relishes ULTRA-TEX 4 ULTRA-TEX SR

2-3% Provides viscosity and smooth texture Excellent low pH stability Good suspension of particulates

Mouthfeel enhancement and texturizing

INSTANT TEXTAID-A TEXTAID-A NATIONAL 711

1-3% Provides a pulpy texture Improves appearance, texture and mouthfeel

TEXTRA TEXTRA PLUS

0.5-2% Cook-up Instant Provides cling with long flowable texture

Replaces gums and sugar solids Ideal for use in Asian-style soups Excellent textural stability

Low-fat/low-calorie products N-LITE L N-LITE LP INSTANT N-OIL II TEXTRA PLUS

0.5-4% Fat mimetics - allows overall reduction of fats and oils

Excellent mouthfeel and lubricity

Dry mix bulking N-ZORBIT M up to 30% in dry mix

Tapioca maltodextrin with very low bulk density Ideal bulking aid for low calorie dry mix preparations

Infant foods NOVATION 2300, 3300, 4086 NOVATION 9230, 9330

2-5% Provides stability and process resistance Improved texture

Note: NOVATION starches allow for native 'starch' labeling (e.g., corn starch or tapioca starch) 9000 Series starches are certified Organic by Quality Assurance International (QAI) NOVATION starches allow for improved flavor release

16 17

GLAZES, ICINGS AND TOPPINGS GRAVIES, SOUPS, SAUCES AND INFANT FOODS Film-forming and texturizing starches for glazes, icings, frostings and toppings Starches for thickening, texturizing and process improvement

4

18 19

Features and Functions Usage Application Meats injected, tumbled, and formed

Ground and formed meats patties and meat balls

Emulsion meats hot dogs, bologna, and loafs

Analogues surimi type

Low-fat/low-calorie meat and fish products, pate


FIRM-TEX BIN DTEX NATIONAL 740 NATIONAL 1648 NATIONAL FRIGEX HV NOVATION 1900 NOVATION 8300 NOVATION Prima 600

NOVATION 6600 ULTRA-TEX 3 TEXTAID A

FIRM-TEX BIN DTEX NATIONAL 740 NATIONAL 1658 NATIONAL FRIGEX HV THERMTEX NOVATION 6600 ULTRA-TEX 3

of the Starch

Effective texturizing and mouth-coating properties to simulate fat components Bland flavor, low hot viscosity Can use in combination with cook-up starch (e.g. NATIONAL FRIGEX HV)

NOODLES, PASTA AND POTATO PRODUCTS Binding and crisping agents for noodles/noodle snacks and potato products; firmness in fresh and retorted

Application


Usage L l


Fried noodles HYLON VII NOVELOSE 330

3-20% Provides structure Reduces oil pick-up

Increases crispiness Lower fat contents are possible Offers increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail)

CRISP FILM 3-15% Crisp texture Reduces oil pick-up

Improves shelf-life Lower fat contents possible

Mung bean noodles PURITY D 5-15% Provides firm, rubbery texture Replaces mung bean Improves dough handling and reduces stickiness

Noodle snacks CRISP FILM 3-15% Crispy, light product Reduces oil pick-up

Improves shelf-life Lower fat contents possible

Rice flour noodles PURITY D PURITY 90

5-15% Texturizers and binders Improves clarity and smoothness Reduces stickiness

ULTRA-TEX 3 5-15% Binds dry mix to form dough Ease of processing

Allows cold water processing

Traditional/fresh pasta HYLON VII 5-10% Provides structure Extends cooking time for al dente texture Hi-maize 240 Hi-maize 260 NOVELOSE 330

3-9% Provides structure Extends cooking time for al dente texture Offers increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail)

Canned pasta HYLON VII 5-10% Provides structure Low water-holding capacity Less leaching during

Extends cooking time for al dente texture

NOVELOSE 330 3-9% Provides structure Low water-holding capacity Less leaching during cooking

Extends cooking time for al dente texture Offers increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail)

Instant pasta ULTRA-TEX 2, 3 NOVATION 4600

3-6% Instant starches Rapid hydration

Decreases cooking time Native 'starch' label and improved flavor release with NOVATION 4600

Reconstituted potato products, potato pieces, hash browns

NOVATION 6600 TEXTAID-A INSTANT TEXTAID-A

1-5% Excellent binders Improves forming and cutting properties Provides ideal texture Native 'starch' label and improved flavor release with NOVATION 6600

MEAT, FISH AND ANALOGUES Binders, texturizers, and yield enhancers for meat, fish, and analogue

TEXTRA PLUS

NATIONAL FRIGEX HV

N-LITE LP INSTANT N-OIL II

1-3%

1-3%

1-3.5%

2-4%

1-3%

Cook-up Effective texturizing & forming Effective water binding

Superior bite with greater

organoleptic qualities to fat No flavor masking

Improves shelf-life

Enhances mouthfeel and creaminess with

Level

1-3.5%

User and/or Consumer Benefits

Moist and succulent products Purge reduction

Moist and succulent products Purge reduction Improved flavor release Native 'starch' label

Uniform and dense products Moist & succulent products Improved shape retention Native 'starch' label and improved flavor release with NOVATION 6600

Prevents fat separation and fat Contributes to a homogeneous finished Purge reduction Moist and succulent products

Superior bite with greater Improves shelf-life Native 'starch' label and improved flavor release NOVATION 6600

Cooking yield improvement Provides firmness

Cooking yield improvement Provides firmness

Forming and shaping Reduction of stickiness in mold Cooking yield improvement Provides firmness Can use in combination with cook-up starches (e.g. FIRM-TEX or BINDTEX) Fat and water binding, yield Emulsion stabilizers

Instant starches Effective texturizing & forming Effective water binding Can use in combination with cook-up starch (e.g. NATIONAL FRIGEX HV)

Application


Usage L l


Formed meat pieces canned pet foods

FIRM-TEX NATIONAL FRIGEX NOVATION 1600

1-3% Provides firmness and structure Optimal firm, cuttable texture for best appearance and eating quality Prevents fat separation Alternatives to gum and protein binders Native 'starch' label and improved flavor release with NOVATION 1600

Canned loaf types ELASTIGEL 1000J 2-5% Provides structure and gel Low hot viscosity

Sets in the can to form loaf on cooling

Gravies for canned pet foods NOVATION 2600 PURITY W NATIONAL 465 NATIONAL FRIGEX HV NOVATION Prima 600

2-4% Thickens and controls viscosity during filling Improves visual appearance (shine, transparency, cling) Improves eating quality (smooth texture, creaminess) Stable throughout extended shelf-life Native 'starch' label and improved flavor release with NOVATION 2600 and Prima 600

Fill viscosity for suspension of particulates

NATIONAL 150 NATIONAL 77- 1744

2-5% High initial viscosity with breakdown Suspends particles at filling temperatures Little or no residual viscosity

Semi-moist TEXTAID-A BAKA-SNAK

1-3% Improves machinability Retains moisture

Dry pet food INSTANT N-OIL II HYLON VII

3-6% Provides structure and strength Reduces breakage Increases chew time

Dry gravy mixes ULTRA-SPERSE 5 ULTRA-TEX 2 Advanta-GEL P75


Easily dispersed No heating required Cold water thickening

Ease of preparation

Extruded fish pellets HI-FLO FIRM-TEX

BAKA-SNAK ULTRA-TEX 2

5-15% Controls texture, expansion, density, pellet strength, water absorption and oil retention

Reduces breakage Controls sinking rate High oil-loading possible

Application


Usage L l


Spoonable dressings hot process

PURITY 420 PURITY 550

4-7% Good heat, acid and shear tolerance Heavy-bodied, creamy, stable dressing

PURITY 270 4-7% Low hot viscosity Slight set develops within 48 hrs. of manufacture

Stable dressing with cuttable, rigid texture

THERM FLO THERMTEX

3-5% High resistance to low pH, high temperatures and high shear Thick, heavy-bodied, rich, creamy texture

Long-term cold stability after hot homogenization Enhances organoleptic qualities in low-fat/low-calorie products

NOVATION 2300 NOVATION 9230 NOVATION Prima 300

3-5% Good heat, acid and shear tolerance Thick, heavy bodied, creamy texture

Enhances organoleptic qualities in low-fat/low-calorie systems Improved flavor release Native 'starch' label with NOVATION 2300, Prima 300 'Organic starch' label with NOVATION 9230

Pourable dressings hot process

FRIGEX-W NATIONAL 465 THERMFLO

2-5% Builds viscosity Smooth, short texture and thick stable, cold viscosity

Excellent long-term cold stability Enhances organoleptic qualities in low-fat/low-calorie products

Spoonable and pourable dressings cold process

ULTRA-TEX SR ULTRA-SPERSE SR ULTRA-TEX 4 ULTRA-SPERSE M

4-6% Cold water thickeners Excellent acid and shear tolerance

Rich, creamy mouthfeel, smooth surface appearance Provides cook-up starch quality with cold process starch

NOVATION 4600, 5600, 6600 NOVATION 9460, 9560

4-7% Cold water thickeners Good acid and shear tolerance Easily dispersible

Improved flavor release Native 'starch' label with NOVATION 4600, 5600, 6600 'Organic starch' label with NOVATION 9460, 9560

Spoonable and pourable low/no oil dressings hot process

THERMFLO THERMTEX NATIONAL 377

3-5% Good heat, acid and shear tolerance Long-term cold stability

Thick, heavy-bodied, creamy texture Enhances organoleptic qualities in low-fat/low-calorie products Bland flavor - NATIONAL 377

NOVATION 2300 NOVATION 9230

3-5% Good heat, acid and shear tolerance Thick, heavy-bodied, creamy texture

Improved flavor release Native 'starch' label with NOVATION 2300 'Organic starch' label with NOVATION 9230 N-LITE

L TEXTRA

1-4% Fat replacers, simulate oil rheology Increases oiliness and mouth-coating Good heat, acid and shear tolerance Can be used with viscosifying starches (e.g. THERMFLO, THERMTEX) Requires 150 F (65.5 C)/ 5 minutes

Produces high quality, low-fat/low-calorie products Can be used to replace higher cost ingredients such as hydrocolloids Excellent long-term stability

Spoonable and pourable low/no oil dressings cold process

N-LITE LP INSTANT N-OIL II TEXTRA PLUS

1-4% Instant fat mimetics with excellent acid and shear tolerance Can be used with viscosifying starches (e.g. ULTRA-TEX SR, ULTRA-SPERSE SR)

Enables fat reduction without loss of quality Enhances mouthfeel Can be used to replace higher cost ingredients such as hydrocolloids Excellent long-term stability

Egg-free salad dressings hot/cold process

PURITY GUM 539 N-CREAM ER 46

1-3% Cold water soluble emulsion stabilizers Can be used with viscosifying starches (e.g. ULTRA-TEX SR, ULTRA-SPERSE SR)

Cost-effective egg-free emulsifier and stabilizing system

20 21

PET FOODS AND ANIMAL FEED SALAD DRESSINGS, DIPS and SPREADS Starches for canned, semi-moist and extruded dry pet foods, and fish feed pellets Providing stability, creaminess and structure for spoonable and pourable dressings

4


Usage


Low temperature/low shear extruded

NATIONAL 4012 PURITY D PURITY W NATIONAL 465

8-15% Modifies snack texture Controls expansion Prevents the cell structure from collapsing Provides uniform cell structure

Ideal snack texture and shape Controls bulk density

Moderate temperature/moderate shear extruded

PURITY 660 PURITY 69 THERM FLO

8-15% Controls expansion Provides uniform cell structure Provides more strength internally during extrusion process

Ideal snack texture and shape Controls bulk density Reduces breakage

High temperature/high shear extruded

NATIONAL FRIGEX PURITY 87 NATIONAL 1457 WNA

8-15% Provides the highest strength internally during the extrusion process Controls expansion Prevents cell structure from collapsing during high shear/temperature conditions

Good eating texture Controls bulk density Reduces breakage

Snack pellets/half products BAKA-SNACK ULTRA-CRISP CS

3-15% For increasing viscosity in processing Acts as a binder and sealer to make ideal pellets

Uniform shape Great texture Uniform expansion during frying Density control

Hi-maize 220, 240, 260 NOVELOSE 330 CRISP FILM HYLON VII

5-15% Modifies snack texture and expansion Density control Reduces breakage Hi-maize and NOVELOSE products offer increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail)

Textural Improvement baked snacks

BAKA-SNAK NATIONAL 5730 ULTRA-CRISP CS ULTRA-SPERSE A

5-20% Modifies snack texture Reduces hardness Controls expansion Provides uniform cell structure

Good eating texture Controls bulk density Reduces breakage Expanded, light texture gives ideal eating quality

Reducing cracking and breakage baked snacks

Hi-maize 220, 240, 260 NOVELOSE 330 CRISP FILM HYLON VII

5-20% Modifies snack texture Increases hardness Reduces expansion

Reduces breakage Provides differentiated textural attributes Hi-maize and NOVELOSE products offer increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail)

Forming and shaping products baked snacks

NATIONAL 77-1869 NATIONAL 77-1847 NATIONAL 5730 ULTRA-SPERSE A

8-20% High elasticity Instant starches hydrate evenly with limited water Blends easily with other ingredients

Aids forming and shaping Provides expansion and uniformity

Wafers CRISP FILM HYLON VII

5-10% Improves stability, increases crunchiness Low impact on batter rheology

Less breakage/dust development in handling and packaging

Formed and fried snacks THERMTEX NATIONAL 4012 PURITY 660 PURITY 69 PURITY D NATIONAL 465

6-15% Modifies snack texture Reduces hardness

Good eating quality Expanded, light texture

Fiber fortification Hi-maize 220, 240, 260 NOVELOSE 330

5-20% Modifies snack texture and expansion Low water holding capacity relative to other fibers Undetectable in most applications due to small particle size, bland flavor, and appearance

Offers increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail)

Adhesion of seasonings and flavors N-TACK CRYSTAL GUM PURITY GUM 59 CRYSTAL-TEX 627M, 644 K4484

10-30% in solution

High degree of tackiness Low viscosity with high solids concentration Quick drying Carbohydrate-based binders Crunchy, shiny coating adhesion aid for seasonings, flavors and particulates

Provides thin, uniform, quick drying films Low sweetness, crunchy texture For low calorie snacks N-TACK can be added prior to baking

Features and Functions National Starch Usage User and/or Consumer Benefits Recommends Level of the Starch Application

Improves adhesion of seasonings and N-TACK 20-30% High performance adhesion aid applied as Adhesion of large particulates low viscosity solution PURITY GUM 59 in solution Improves product quality and reduces

Does not alter surface appearance N-TACK LS 10-30% High degree of tackiness without sheen Improves adhesion of seasonings and flavors Improves product quality and reduces costs

in solution

15-30% DRY-TACK 250 Does not alter surface appearance Easy to use - no water added to system in dry mix

Coated nut and cracker application 25-30% BAKA-SNAK Increases expansion potential Improves crunchiness Provides unique texture ULTRA-CRISP CS of dry mix

Excellent adhesion Use as dry powder Melts on heating

NATIONAL 5730

22 23

SNACKS AND CRACKERS SNACKS AND CRACKERS (continued) Specialty starches for extruded, baked, puffed, fried and formed products; adhesion systems and coatings Specialty starches for extruded, baked, puffed, fried and formed products; adhesion systems and coatings

24 25

26 27

29

28 30 31

The following are registered trademarks of National Starch and Chemical Company: ABSORBO BAKA-SNAK BIN DTEX CAN-FIL CAPSUL CLEARJEL CRISP FILM CRISPIOCA DRY-FLO ELASTIGEL FIRM-TEX FLO-MAX FRIGEX GEL ‘N’ MELT HI FLO HI-CAP

HI-SET HYLON INSTANT CLEARJEL A MELOJEL N-LITE N-LOK N-OIL N-SURANCE N-TACK NOVATION NOVELOSE PURITY SUPERSET TEXTAID TEXTRA THERMFLO THERMTEX ULTRA-SET

ULTRA-SPERSE ULTRA-TEX UNI-PURE VERSA-SHEEN

The following are trademarks of National Starch and Chemical Company ADVANTA-GEL BATTER BIND S COLFLO CRYSTAL-SET CRYSTAL TEX ELEGGANCE FLOJEL HI-MAIZE NOVOMEGA N-ZORBIT ULTRA-CRISP

28

9801-08-0462 © 2008 National Starch and Chemical Company

National Starch FOOD INNOVATION (US) 10 Finderne Avenue, Bridgewater New Jersey 08807-3300 U.S.A.

Directory Assistance Tel: 1-866-961-NATL (6285) Fax: 1-609-655-4402 Internet: www.foodinnovation.com

National Starch FOOD INNOVATION (Canada) 60 West Drive Brampton Ontario L6T 4W7 Customer Service 1-800-224-4495 foodinnovation.com Technical Service 1-905-454-5492 X2151 Fax: 1-905-454-5207

The information given and the recommendations made herein are based on our research and are believed to be accurate but no guarantee of their accuracy is made. In every case we urge and recommend that purchasers before using any product in full scale production make their own tests to determine to their own satisfaction whether the product is of acceptable quality and is suitable for their particular purposes under their own operating conditions. No representative of ours has any authority to waive or change the foregoing provisions but, subject to such provisions, our engineers are available to assist purchasers in adapting our products to their needs and to the circum-stances prevailing in their business. Nothing contained herein shall be construed to imply the nonexistence of any relevant patents or to constitute a permission, inducement or recommendation to practice any invention covered by any patent, without the authority from the owner of this patent.

www.ifpc.com

International Food Products Home Office

150 Larkin Williams Industrial Court P.O. Box 26377

Fenton, MO 63026

636.343.4111 800.227.8427

Documents

How to Choose Starch