Modified starches - Tate & Lyle

300
250
200
150
100
50
0
Paste viscosity
Starches for fruit preparations
Graph 1: Evaluation of AA and HP starches using
the fruit like Brabender method
Viscosity (BU)
Perma-Flo ® Resistamyl 347
SGP
max viscosity
start of holding time
Figure 2: Schematic representation of a starch
granule cooking out
WELL COOKED
peak viscosity
undercooked overcooked
ENERGY: thermal (temperature)
mechanical (shear, pressure)
chemical (acid caustic)
end of holding time
final holding period 35°C
Solubility in %
complete
dispersion
The focus of our starch range for fruit
preparations is the maintenance of a
natural appearance, including colour
and taste during shelf life and predictable
performance during both hot
and cold manufacturing processes.
Hot processing systems
Resistamyl 347, 343, and 349 are
waxy-based acetylated adipate starch,
which are specifically designed for
acidic systems, to:
● Provide constant viscosity, integrity
of fruit pieces, and short texture.
● Retard syneresis, while not influencing
taste.
They are traditional thickeners for bakery
jams and bind water in dairy fillings
when used at 3-6%/cp. See Graph 1.
Perma-Flo ®, Rezista ®, Maxi-Gel
542 ® and 617 ® from the hydroxypropylated
waxy-range, can be used:
● To improve clarity, taste, and colour.
● For better water holding and
freeze/thaw stability.
● To lower pasting temperature and
viscosity during processing.
Starch selection is a function of the
parameters of the cooking system,
including:
● Processing temperature.
● Holding time and pH.
● Shear (amount and type).
The correct choices will maximize
performance at the optimal swelling
degree, as shown in Figure 2.