Texture Systems Improve the Eating Experience
posted on June 9, 2009
National Starch Food Innovation (Booths 1237, 553) has rolled out a wide range of new optimized texture systems. These products will enable manufacturers of soups, sauces, dressings, and dairy products to transform the texture profiles of many foods or build back texture. The new PRECISA Cling and PRECISA Cream texture systems, the first outputs of the company’s unique Dial-in Texture Technology, can assist processed food producers in creating consumer-appealing textures and also in reducing the use of costly ingredients while maintaining excellent eating qualities.
The PRECISA Cling family is targeted for soups, sauces and dressings, while the PRECISA Cream products are designed for dairy-based foods. Specific products in the line include:
- PRECISA Cling 20—A texture system for extremely demanding process conditions, including high temperatures (>190°F), high shear, and low pH.
- PRECISA Cling 50—A texture system for mild to moderate process conditions, including temperatures of 150°F – 190°F), moderate shear, and low pH.
- Instant PRECISA Cling 20—An instant texture system for cold process, demanding applications that involve high shear and/or low pH processes, such as colloid milling.
- PRECISA Cream 20—A texture system for extremely demanding process conditions, including high temperatures (>190°F), high shear, and low pH.
- PRECISA Cream 50—A texture system for mild to moderate process conditions, including temperatures of 150°F – 190°F), moderate shear, and low pH.
