Adhesion for air bubble-free coating
Lory Starch Saphir pure has excellent adhesion properties and forms vapour permeable films. This allows steam to escape through the coating, which binds optimally to various substrates such as meat, fish or plant-based alternatives. There are also no air bubbles or crumbling of the coating.
Used as a functional ingredient in batter and tempura or as a pre-dust, Lory Starch Saphir pure provides a crispy surface while reducing fat absorption in the fryer. The wheat starch itself is neutral in taste and has a low viscosity, making it easy to use.
Dr Markus Wydra, Head of Research & Development Starches & Proteins at the Crespel & Deiters Group, was involved in product development and explained: “Until now, manufacturers have had no choice but to forego the use of adhesion starches and their associated benefits if they wanted to declare their product free of E numbers. With the introduction of Lory Starch Saphir pure, however, we have developed a highly functional wheat-based solution that contributes significantly to a perfectly
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