Derived from waxy maize, N-Creamer 2230 is a cold water swelling modified starch which can be used in a range of potential applications, from processed meat to sponge cakes where it improves perceived freshness and lightens the texture, said the company.
In mayonnaise, dressings and creamy sauces it allows manufacturers reduce the fat content by acting as an all-in-one emulsifier and viscosifier, thickening and binding the end product.
Put an end to pasty
Severine Bensa, European marketing manager for texture at Ingredion told FoodNavigator saving money was the main reason to switch to N-Creamer; it can achieve a 15% cost reduction in mayonnaise by replacing predominant ingredients such as egg with one part N-Creamer starch replace two parts of egg yolk dry matter.
Manufacturers can save 10% if they swap sodium caseinate for the modified starch and 3% if the original recipe uses soy protein isolate.
It also performs better than these ingredients for emulsification and water binding, said the firm and cleans up the label by removing soy, a potential allergen and caseinate which is non-vegan - although whether modified starch is seen as a clean-label ingredient by consumers is anther issue.
The New York Stock Exchange-listed company, which consulted its own in-house testing expert to determine the sensory characteristics of the modified starch, and says it is comparable for texture and mouthfeel.
“When it comes to reformulation, texture is one of the most difficult parameters to master," Bensa said. "For example, if you reduce the oil in a mayonnaise, the end-product tends to become less creamy. Due to the increased water content that needs to be bound by stabilisers, the texture becomes stickier.
“In low-fat emulsified dressing applications, it’s vital to rebuild texture lost by decreasing fat within the formulation with thickeners. This is because it can result in a pasty texture and mouthfeel which can be unfavourable to consumers," she said, adding that N-Creamer 2230 starch means less thickener is required in the recipe.
Ingredion recently published a report detailing its own research into individual texture preferences, according to which people can be divided into one of four categories - crunchers, chewers, smooshers or suckers. This has ramifications for manufacturers when it comes to recipe formulation, reformulation and repositioning as people gain more satisfaction from foods that allow a certain ‘mouth behaviour’.
People can be divided into one of four categories depending on how they eat - crunching, chewing, smooshing or sucking - and each group has unique, unexpressed needs in terms of texture choice and food satisfaction, according to a report by Ingredion.