Roquette expands texturising portfolio with novel tapioca starches
Roquette, the global plant-based ingredients specialist, has unveiled a new range of hydroxypropylated tapioca starches, bolstering its CLEARAM® line. This expansion aims to address specific texture challenges in various food applications, offering food scientists innovative solutions for product development.
New additions to the CLEARAM family
Roquette has introduced four new tapioca-based cook-up starches to its texturising solutions range. The new grades, CLEARAM TR 2010, CLEARAM TR 2510, CLEARAM TR 3010 and CLEARAM TR 4010, have been developed to complement existing botanical sources within the broader CLEARAM portfolio. These modified starches are designed to enhance viscosity, consistency and elasticity in a variety of food applications, including sauces, dairy desserts, yoghurts and bakery fillings.
Damien-Pierre Lesot, Head of Product Marketing at Roquette, emphasised the company’s commitment to innovation: “We are thrilled to unveil our four new tapioca starch-based texturising solutions. Our aim is to always push the boundaries of what is possible with our plant-based ingredients, placing taste, texture and technical ease above all else.”
Technical attributes and sensory benefits
The new CLEARAM TR range offers a suite of technical attributes that food scientists will find particularly valuable. These include improved thickening capabilities, good shelf-life stability, and high heat resistance. Moreover, the starches provide benefits beyond mere texture modification.
All grades in the range are characterised by a clean taste profile, introducing no distinct flavours or off-notes. This neutrality allows the natural flavours of the intended application to remain prominent, and in some instances, may even enhance the intensity of primary flavours inherent to the product.
From a visual perspective, the solutions support the creation of products with appealing aesthetics. They provide excellent clarity and a neutral colour, which are crucial for applications requiring transparency or where maintaining the original colour of the product is essential.
Allergen considerations and clean label potential
As the food industry continues to grapple with allergen management and clean label demands, the CLEARAM TR range offers additional advantages. Tapioca starch is naturally allergen- and gluten-free, making it a suitable option for a range of label-friendly and free-from products. This characteristic aligns well with current consumer trends and regulatory requirements.
Application-specific solutions
The versatility of the new CLEARAM TR range is evident in its diverse application potential:
Sauce formulations
CLEARAM TR 3010 and CLEARAM TR 2510 are both suitable for sauce applications but offer different technical and textural properties. CLEARAM TR 3010 is particularly well-suited for tomato-based sauces, providing a flowable consistency ideal for squeezable tubes or applications requiring higher spreadability. When used in oyster sauces, it imparts a velvety smooth texture, excellent gloss and good thickness.
CLEARAM TR 2510, with its low gelling temperature and excellent shelf-life stability, is more appropriate for high salt sauce recipes and chilled products.
Dairy applications
For dairy applications such as yoghurt and desserts, CLEARAM TR 4010 enhances the creamy mouthfeel, creating a sensation of richness and fullness. This could be particularly useful for formulators looking to improve texture in reduced-fat dairy products.
Bakery fillings and dough products
In bakery fillings, CLEARAM TR 3010 offers a cleaner mouthfeel, heightened sweetness, enhanced flavour release and richer colour. For dough products requiring a satisfying bite, good chewiness and reduced stickiness, CLEARAM TR 2010 is the recommended choice.
Future implications for food science
The introduction of these new tapioca-based starches represents a significant advancement in food starch technology. By expanding its speciality starch solutions range, Roquette is providing food scientists with more tools to address texture challenges and create innovative products.
Damien-Pierre Lesot highlighted the significance of this launch: “Our new tapioca offering represents a significant advancement in food starch technology, providing manufacturers with versatile and high-quality texturising solutions. By expanding our speciality starch solutions range, we are fulfilling our mission to support food producers in delivering exceptional texture and co-creating delicious and diverse food experiences.”
As the food industry continues to evolve, with increasing demands for clean label, allergen-free, and texturally sophisticated products, innovations like the CLEARAM TR range are likely to play a crucial role in future formulation strategies. Food scientists now have access to a broader palette of texture-modifying ingredients, enabling them to meet consumer expectations for sensory appeal while addressing technical challenges in food manufacturing.
- For more information about Roquette’s range of texturizing starch solutions, visit: roquette.com
