New instant texturizer offers opacity, taste
March 24, 2009
by Jeff Gelski
DALLAS — National Starch Food Innovation launched Ultra Create, a patented instant texturizer, at the Research Chefs Association’s Annual Conference & Culinology Expo in Dallas earlier in March. The texturizer may work in sauces, gravies, soups, ready meals and dry mixes.
Ultra Create contributes the desired attributes of flour, including opacity and taste, without breaking down during processing or re-heating, said Joseph Lombardi, senior marketing manager for National Starch Food Innovation, Bridgewater, N.J. While the opacity, appearance and taste of flour are appealing to chefs and consumers, cold water dispersibility, consistency and freeze/thaw stability are important attributes of premium instant starches for food processors, according to National Starch Food Innovation.
"Ultra Create texturizer delivers these two sets of consumer and processing benefits that are not typically found in a single ingredient," Mr. Lombardi said. "Additionally, the new product provides excellent stabilization of fats, preventing the separation of lipids in soups, sauces and gravies."
As a single ingredient solution, Ultra Create simplifies processing and inventory. It thickens without lumping and does not gel upon cooling.