Traditionally when instant powdered or dry mix convenience food demanded cold preparation a pregelatinised starch was used.
These starches include both traditional drum dried starches referred to as cold soluble (CS) starches and cold water swelling (CWS) starches.
The PASELLI EZ range of CWS starches is based on potato and tapioca starch. These contain starch granules that are optimally swollen and intact. Consequently in a food application these starches provide improved texture and stability over Cold Soluble (CS) starches at lower usage levels to Ocook up' starches.
The intact granular structure of PASELLI EZ starches can be seen in the photomicrographs below (Figs. 1 and 2).
Intact granules provide textures similar to traditional cook up starches. In optimising the swelling of the starch granules this enables lower use levels in the end applications.
The instant thickening provides added convenience, and being based on potato or tapioca starch they will not mask the flavours of food products.
Due to the intact granule nature of these starches, PASELLI EZ starches provide glossiness and a smooth texture, particularly when using the tapioca-based starches. Because these starches are all modified ethers, E1442, they offer enhanced refrigerator stability and improved control of syneresis in chilled puddings and desserts.
enquiry no 53A
AVEBE b a, a Division Food & Pharma, is based in Foxhol, The Netherlands. www.avebe.com
