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Specialty Pregelantinized Corn StarchesSpecialty Pregelantinized Corn Starches

September 14, 2011

1 Min Read
Specialty Pregelantinized Corn Starches

CENTENNIAL, Colo.A line of specialty pregelatinized corn starches made of waxy maize, from Penford Food Ingredients, is capable of thickening cold liquids and producing freeze/thaw and retort-stable fillings. The series is made up of a native, unmodified waxy corn pregel that can be used in clean-label, natural foods. Additionally, there are modified versions that are heat, low pH and freeze-thaw stable; created to preserve food products during manufacturing, processing and final distribution. The pregel starches have a variety of recommended applications, but work especially well in sauces, gravies, soups, bakery and dairy products.

The recommended applications for the pregel series include instant soups; instant sauces, gravies, dressings and condiments (mayonnaise); dairy foods (yogurts, smoothies/shakes and puddings); baked goods (breads, biscuits, waffles and pancakes); bakery fillings (pie, cake fillings); and gluten-free foods (breads, cookies, pancakes, waffles and bagels).

The functional benefits of the pregel series, which vary based on the product, include: cold water viscosity, smooth texture, acid and heat stable, shear and freeze-thaw stable and an improvement of texture in baked goods (especially gluten-free).

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