NOVATION PRIMA® 300 starch
NOVATION PRIMA® 300 starch is a clean label functional native starch based on waxy maize which appears as “maize starch” on ingredient lists or “corn flour” in the UK, making it one of the instantly recognisable “cupboard ingredients” that advocators of clean label look for nowadays. It is a viscosifier which helps to thicken products with the assistance of heat. It’s tolerance to challenging processing conditions, like high pressure and extreme temperatures, makes it perfect for ready meals, soups, sauces, gravies and mayonnaises.
Its key attribute is its freeze-thaw stability, which ensures texture stability during frozen storage and multiple freeze-thaw cycles. Any instance of moisture migration is eliminated, meaning consumers can freeze products functionalised by NOVATION® PRIMA 300 and know that quality will not be impacted over time. Its neutral flavour also means that the overall flavour of the product is not affected.
A good example was the use of NOVATION PRIMA® 300 starch in a line of minced beef and onion pies for a well-known UK manufacturer. They were experiencing the issue of boil-out, where the pie filling was cooking out of the pie case in the secondary baking phase. Overall, 25% of the pie filling was being lost, signifying high wastage which then impacted production costs. The manufacturer’s initial reaction was to increase the starch content by 8%, with a view to binding the excess moisture in the pie filling. But in fact this had a negative effect on the quality of the pie and didn’t deal with the boil-out problem. Ingredion’s CULINOLOGY® and technical service teams discovered the issue was in fact with the vacuum
cooling process. This process involved high shear which fractured the starch, preventing it from binding the excess moisture. NOVATION PRIMA® 300 was recommended due to its high tolerance to shear as well as its freeze-thaw stability. The manufacturer’s cooking process didn’t change but NOVATION PRIMA® 300 starch was used to replace half of the starch in the original recipe. The remaining starch was able to withstand the vacuum cooling process without breaking down, binding optimally with the excess moisture and eliminating any boil-out issues in the secondary baking phase. As well as an improved product which resulted in increased sales, significant cost savings were made through reducing the overall levels of starch in the recipe, by reducing waste and through longer production runs due to the improvement in product stability.
NOVATION ENDURA® 0100 starch
NOVATION ENDURA® starch 0100 is a clean label functional native starch based on waxy maize. It is typically used in food products that undergo challenging production processes including mayonnaise, sweet applications such as chocolate preparations, cake icing or fruit preparations for compotes in yoghurt. NOVATION ENDURA® 0100 starch performs extremely well even when it is exposed to high pressure, excessive heat and/or prolonged processing times.
It provides a short and stable texture, contributing to products with an indulgent mouthfeel. Appearing as “maize starch” or “corn flour” in the UK on ingredient labels, it is an instantly recognisable ingredient which helps consumers in their purchasing decisions.
A great example of this product’s capability was its use in the fruit compote accompaniment in a line of yoghurt for a major dairy product manufacturer. The company was already using the NOVATION PRIMA® 300 product which used alone, was insufficient to withstand the compote’s harsh processing requirements. They found that over time the compote was subject to retrogradation, where the compote forms a gel.
After consultation with Ingredion’s CULINOLOGY® and technical service teams, it was established that a combination of the NOVATION PRIMA® 300 and NOVATION ENDURA® 0100 products provided the best solution for their particular issue.
Its high process tolerance and stability in the presence of acidic fruit makes it ideal for use in products that are subject to high temperatures. It also enabled our customer to extend the shelf life of the fruit compote due to a better texture stability. This therefore improved the overall quality of the product, diminishing waste on the production line and helping to increase the sales of the product.
Over the last 20 years, Ingredion has built up unrivalled recipe formulation expertise, a broad portfolio of functional clean label starch ingredients and a strong track record of helping our customers achieve success when creating and formulating clean label, organic or natural foods and beverages. NOVATION® functional native starches are made from maize, potato and tapioca and can be labelled simply as ‘starch’ (or ‘flour’ in the UK) in the ingredients list of the end product.
The NOVATION® range features over 25 products under seven standard product branches:
- NOVATION® starch range
- Instant NOVATION® starches
- Organic NOVATION® starches
- NOVATION® Uno starch
- NOVATION ENDURA® starch
- NOVATION PRIMA® starches
- NOVATION® Indulge starches
As the clean label trend becomes more prominent across Europe, with 78% of consumers taking health claims and ingredient lists into consideration before making a purchase, there is a great opportunity for food manufacturers to build products with a clean and simple label into their portfolio. Having discovered the trend in its infancy, Ingredion have built up exceptional experience in delivering clean label solutions. Continue reading and you’ll discover how NOVATION® functional native starches have contributed and helped our customers create delicious tasting products with ingredients that consumers understand and trust. All of this contributes to a great food story.
NOVATION PRIMA® 340 starch
NOVATION PRIMA® 340 starch is an instant clean label, functional native starch that does not require heat to work. Derived from waxy maize, it is ideal for use in applications which are prepared cold and require instant viscosity. Examples include quiches, cheesecakes, fruit preparations, food toppings and cold processed mayonnaise.
With excellent texture stability over shelf life, NOVATION PRIMA® 340 helps manufacturers maintain the quality of their products even after frozen storage. A great example is its use in a line of frozen cheesecakes for a dessert manufacturer. The manufacturer was having trouble maintaining the crispness of the biscuit base due to water leakage from the cheesecake filling and preventing the colour migration of the fruit topping. Ingredion recommended the use of NOVATION PRIMA® 340 for its tolerance to harsh processing and low pH, as well as its excellent ability to maintain the texture of products subject to frozen storage.
Used in the cheesecake filling, the starch latched on to any excess moisture, counteracting the tendency of the biscuit base to draw moisture and preventing the base from turning soggy.
It was also highly effective when used in the fruit topping, as the starch is highly stable in the presence of acidic fruit. This helped to prevent any colour separation from the topping to the filling. Its high tolerance to frozen storage also ensured the quality of the product was maintained.
The improved product, as well as the clean label packaging, helped the manufacturer to increase sales significantly.
NOVATION® INDULGE 3920 starch
NOVATION® Indulge 3920 starch is a speciality starch based on tapioca that is designed to create a creamy texture in food products like yoghurt, desserts, ice cream, soups and sauces. The product allows manufacturers to reduce the level of fat in the form of cream in sauces and dairy desserts. It can also be used to replace skimmed milk powder in ice cream to reduce costs. As a result, manufacturers can find themselves with a healthier and/or much more cost effective product with a clean label to back it up.
NOVATION® Indulge 3920 can also help to ensure the creamy texture and mouthfeel of ice cream products is maintained. The starch can facilitate product manufacturers in making significant cost savings too. For example, every two parts of skimmed milk powder can be replaced with one part of this starch.
NOVATION® Indulge 3920 starch also offers a clean flavour release. A good example is the use of NOVATION® Indulge 3920 to replace oils in dipping sauces, allowing manufacturers to lower the fat content but maintain the deliciousness and indulgent texture of the sauce.
One of NOVATION® Indulge 3920 starch’s most notable success stories was its use in a line of frozen lasagne for a large manufacturer of frozen ready meals. They were already using a NOVATION® product as a stabiliser in their lasagnes, but after further consultation with
Ingredion’s CULINOLOGY® and technical service teams, they realised there was potential to reduce costs and increase sales. Using NOVATION® Indulge 3920, the manufacturing company were able to use single cream instead of double cream, whilst reducing the overall amount of cream used. As well as reducing production costs, this process helped to give the lasagne range added health-appeal.
Overall, the company made significant savings and with the new reduced fat claim on the product packaging, they managed to increase sales significantly too.