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GRANULAR INSTANT STARCHES
Maximum convenience, significant savings in time, labour, energy and equipment.
For food products where heating/cooking is a necessary part of product formulation and processing, native starches and modified cook-up starches are, in most cases, practical and pragmatic solutions. However, when the primary reason for cooking is hydration of the starch itself, the use of instant starches can offer both convenience and often, by the elimination of an entire processing step, significant savings in time, labour, energy and equipment. Improvement in delicate products normally harmed by heat can also be realized with instant starches.
When special product considerations require more than a basic pregel, our Granular Instant Starches offer a perfect solution. Employing an exclusive technology, developed and introduced by Tate & Lyle, the internal structure of each granule is disrupted, allowing it to hydrate fully without cooking at any stage. Granules remain intact, making possible many of the benefits of a cook-up starch- without the cooking - not available or achievable with traditional pregel starches (See figures below). Our Granular Instant Starches offer the best of both worlds: the quality of a cook-up starch, paired with the convenience and savings of an instant starch!
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| Traditional Pregel Starch The standard drum-drying process employed to instantise pregel starches destroys granular structure. The ensuing particles are irregular and amorphous, with no definite size or shape, resulting in a grainy texture in finished products. |
Granular Instant Starch A unique process that bypasses cooking, drying and grinding allows granules to imbibe water (hydrate) while still retaining swollen granule integrity. As with standard cook-up starches, the granules have a definite size, structure and rounded shape, producing an extremely smooth texture. |
