Modified starches - Tate & Lyle

Canned food
The canned foods sector is subjected
to a myriad of challenges. Food safety,
harsh processing conditions, and long
shelf life requirements are of major
concern. The classical soup pre-processing
in a cooking kettle, requires:
● Stable viscosity during filling of the
cans to prevent settling out of particulate
ingredients.
● Controlled filling of the containers to
ensure constant weights.
Reproducible viscosity development
and processing performance is guaranteed
by our range of Resistamyl modified
food starch. Resistamyl 347 is
widely used in this application when
static or rotary sterilization systems are
applied. It provides:
Convenience starch
● Quick viscosity build-up.
● Excellent stability against high temperature
processing.
In rotary sterilization systems, both
Resistamyl 342 and 343 allow an
improved conductive heat transfer due
to a lower viscosity build-up in the
sauce.
In addition to the Resistamyl acetylated
distarch adipate (E 1422) range of
starch, we also offer a full range of
hydroxypropylated distarch phospate
(E 1442) starch. Rezista ®, an E 1442
modified starch also performs very well
under rotary sterilization conditions.
When compared to Resistamyl 342,
its viscosity profile is:
● Lower during heating.
● Higher after cooling.
Thin-N-Thik 99 ® was specifically
developed to optimize heat transfer.
In canned foods, Merigel 341 cold
water soluble modified starch provides:
● Viscosity control in the sauce when
no pre-heating is applied before filling
the cans.
● Water stabilization after sterilization.
When a limited heating step is applied,
Meritena 300 native waxy maize
starch can help create a high viscosity
under low thermal pre-processing conditions.
This starch breaks down upon
sterilization and contributes to the
body and mouthfeel of the soup.