Monday, February 13, 2012 

Tate & Lyle, the global ingredients and food solutions provider, has announced the expansion of its range of native starches, introducing two extra dry starch products — MERIZET 116 and MERIZET 118 — which have low moisture contents of (typically) 5% and 7%, respectively. Extra dry starches are used in frozen dough, dehydrated soups, noodles, sauces, desserts and other dry mixes in which moisture control is critical. They improve the stability and shelf life of the final product by helping to prevent the development of moisture in the product during storage; extra dry starches are particularly important for dry mixes sold in tropical markets.

Clotilde Feuillade, texturants product manager at Tate & Lyle Speciality Food Ingredients, commented: "There is an increasing market demand for extra dry starches that are highly complex to manufacture. We are therefore delighted to introduce two new varieties and help manufacturers to formulate their products more easily." Both new starch references are made from non-genetically modified maize and are manufactured in Tate & Lyle’s European flagship starch facility in the Netherlands. Whereas the plant specializes in modified starches, it also generates value added native starches such as moulding starches MERIZET 150 and MERIZET 158 for confectionery applications.

For more information

www.tateandlyle.com