Roquette has announced the expansion of its texturising solutions range with the addition of four new tapioca-based cook-up starches. The new grades – CLEARAM® TR 2010, CLEARAM® TR 2510, CLEARAM® TR 3010 and CLEARAM® TR 4010 – have been specifically developed to address the so far unmet texture needs of food manufacturers and complement existing botanical sources within the broader range. Formulated to enhance viscosity, consistency and elasticity in various food applications, from sauces, dairy desserts and yogurt to bakery fillings, these modified starches help to ensure distinct and desirable sensory experiences for consumers.
Said Damien-Pierre Lesot, Head of Product Marketing: “We are thrilled to unveil our four new tapioca starch-based texturising solutions. Our aim is to always push the boundaries of what is possible with our plant-based ingredients, placing taste, texture and technical ease above all else. These ingredients are a demonstration of our commitment to food manufacturers, empowering them to bring new and improved products to market that offer unmatched texture and maximum consumer appeal.”
As well as delivering technical attributes, including improved thickening, good shelf-life stability and high heat resistance, the CLEARAM® TR range provides benefits in terms of taste, aesthetics and allergens. All grades are clean tasting and do not introduce any distinct flavours or off-flavours. This neutral flavour profile allows the natural taste of the intended application to shine through, and in some cases, even enhances the intensity of the primary flavours inherent to the product.
The new additions are highly versatile and designed to provide flexibility in formulation. CLEARAM® TR 3010 and CLEARAM® TR 2510 are suitable for sauces, but provide different technical and texture properties, respectively. CLEARAM® TR 3010 is ideal for tomato-based sauces, with a flowable consistency that works well in squeezable tubes or applications requiring higher spreadability. When used in oyster sauces, it provides a velvety smooth texture, excellent gloss and good thickness. With its low gelling temperature and excellent shelf-life stability, CLEARAM® TR 2510 is better suited to high salt sauce recipes and chilled products.
Meanwhile, CLEARAM® TR 4010 enhances the creamy mouthfeel of dairy applications, such as yogurt and desserts, creating a sensation of richness and fullness. In bakery fillings, CLEARAM® TR 3010 offers a cleaner mouthfeel, heightened sweetness, enhanced flavour release and richer colour, while CLEARAM® TR 2010 is perfect for dough products that require a satisfying bite, good chewiness and reduced stickiness.
Concluded Lesot: “Our new tapioca offering represents a significant advancement in food starch technology, providing manufacturers with versatile and high-quality texturising solutions. By expanding our speciality starch solutions range, we are fulfilling our mission to support food producers in delivering exceptional texture and co-creating delicious and diverse food experiences.” For more visit roquette.com
