Clean label texturisers – hot conditions

VISCOPLUS is a functional wheat flour developed to texturize in hot conditions and substitute modified starch and hydrocolloids. VISCOPLUS provides a perfect smooth and creamy texture like that of traditional homemade foods. It has an authentic taste contrary to modified starch which can often have a chemical off-taste. Being a functional flour involving no chemical modification, allows a simple, clean label “wheat flour“ declaration on your ingredient list.

VISCOPLUS is resistant to shearing, pasteurization and freezing and is stable throughout the shelf-life with no syneresis. It therefore performs excellent in chilled or frozen sauces, soups, and ready-meals.

Food starches are generally used as thickeners in soups, sauces, and ready-to-eat meals to create pleasant textures and excellent freeze/thaw stability. Since these products require high performance under shear, acidity, and heat, it has been difficult to replace the chemically modified food starches with clean label ingredients that can perform under these demanding conditions.

With Remypure rice starch manufacturers have the opportunity to replace modified starches in sauces even for those produced under conditions ranging from low pH to high temperature and high shear. Thanks to an advanced thermal inhibition process technology that strengthens the native rice starch granules to enhance their functional properties, Remypure rice starch performs comparable or superior to chemically modified food starches.

The rice origin of Remypure ensures a high product stability throughout shelf-life and a very good freeze-thaw stability. Unlike starch from other sources, rice starch is distinguished by a very small particle size (2-8 µm) similar to the size of fat globules, creating creamy and smooth textures. This also makes Remypure a perfect choice for fat-reduced dressings and sauces. Remypure provides a nice glossy appearance to the sauce and has a neutral taste and white colour.