Dairy applications for expanded Tate & Lyle portfolio of tapioca-based starches

26-Jan-2021 - Last updated on 26-Jan-2021 at 11:16 GMT

The new ingredients can be utilized in a variety of dairy products. Pic: Tate & Lyle

Tate & Lyle, a global provider of food and beverage solutions and ingredients, has expanded its line of tapioca-based starches.

The expansion includes the launch of new REZISTA MAX thickening starches and BRIOGEL gelling starches. Tate & Lyle said the new tapioca starches will help food manufacturers deliver superior products thanks to their improved process tolerance, mouthfeel, fluidity and texture. The starches are suitable for use across dairy, soups, sauces and dressings, confectionery and more.

“Tapioca starch provides some unique formulation benefits such as a translucent color and a soft gel-like texture that is especially appealing in certain applications such as dairy desserts, certain sauces, confectionery and processed cheese,” said Dr Mariana Perez-Herrera, Tate & Lyle research scientist.

In addition to providing the desirable neutral color and flavor of a tapioca starch, the REZISTA MAX thickening starches were developed to provide utmost texture and stability, the company said, even under extreme processing conditions, properties important to applications in dairy, puddings, fillings, soups, sauces and dressings.

The new BRIOGEL gelling starches create a soft gel and come in a range of strengths that are suitable for applications such as processed cheese. The fluidity of BRIOGEL starches also triggers gelling after cooling which makes them optimal for use in confections such as gummy candies, jams, jellies and other applications.

“Tapioca starch is growing in popularity due to its unique texture profile, non-GMO credentials and the fact that it offers an alternative labelling option to corn starch,” said Sebastian Lemke, director and global product manager for tapioca at Tate & Lyle.

“In fact, new products formulated with tapioca starch have been the fastest growing in the food industry over the last five years. We are seeing this trend play out as customers request more tapioca-based starches.”

The expansion of Tate & Lyle’s tapioca-based texturant range follows its agreement to acquire a tapioca business in Thailand, Chaodee Modified Starch Co., Ltd., which was announced in October 2020. The investment extends Tate & Lyle’s presence in speciality tapioca-based texturants and establishes a dedicated production facility in the main tapioca region of eastern Thailand.