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GELLING
MIRA-GEL® 463 corn starch quickly produces firm, stable short-textured gels, even in high concentrations of sweeteners, and acts as a texture modifier at lower usage rates. It has many applications in low- to high-moisture systems, providing structure and machinability without cooking. MIRA-GEL® 463 aids the suspension of fruit pieces and nuts, as well as flavors, spices and other dry ingredients in cold or microwave systems. Because MIRA-GEL® 463 resists flow and boil-out during baking, bakery fillings are improved. MIRA-GEL® 463 is not chemically modified and may be labeled as corn starch. SOFT-SET® modified food starches set slowly to a soft gel, providing excellent handling characteristics which produce elegant frostings, fillings, confections and salad dressings.
THICKENING
MIRA-THIK® 468,469, and 470 modified food starches provide superior smoothness without graining, as well as good resistance to syneresis. MIRA-THIK® 468 is designed for acidic foods, such as salad dressings and pie fillings; MIRA-THIK® 469 is intended for neutral to mildly acidic foods, such as gravies, sauces and puddings. MIRA-THIK® 470 is specially designed to allow cold process pudding preparations with the high characteristics of cooked puddings.
MIRA-THIK® 603,606 and 609 modified food starches are particularly suited to dry mix products and other processed foods. They provide excellent clarity, flavor and freeze-thaw stability. MIRA-THIK® 603 develops a moderate viscosity with excellent stability in acid, heat or shear conditions. It is ideal for spoonable or pourable salad dressings, fruit based pie fillings and acidic sauces. MIRA-THIK® 606 develops a high viscosity and was designed for neutral to mildly acidic foods that are processed under mild conditions. Typical applications are gravies, sauces, bakery fillings and dairy products. MIRA-THIK® 609 provides the highest viscosity for neutral (non-acidic) products not subjected to severe heat or shear; typical applications include bakery fillings, dairy products and dry mixes.
DISPERSION
MIRA-SPERSE® 623,626, and 629 were developed for gravies, sauces, mixes and dressings requiring highly dispersible starches and starches that disperse readily in hot water. The MIRA-SPERSE® 623, 626 and 629 starches are also agglomerated for superior mixing and flow, and for lump-free results in dry mixes.
MIRA-SPERSE® 2000 is a unique cold water swelling modified waxy corn starch that hydrates slowly to allow ease of dispersion. It is designed for neutral or mildly acidic food systems. It has excellent moisture management properties, that are beneficial in shelf stable and frozen products, and also provides a smooth, creamy texture and a high degree of surface sheen.
LOW PASTING TEMPERATURE
LO-TEMP® 452 and 588 modified food starches are designed for low-temperature processing and disperse readily with simple hand stirring. LO-TEMP® 452 is used in neutral and mildly acidic food systems, particularly for microwave foods; it adds to the perception of juiciness in emulsified meat products. LO-TEMP® 588 is used in lower-range acidic food systems requiring greater stability, such as frozen pies and fruit fillings.