Roquette launches new tapioca-based modified starch range for texture control
Food ingredient manufacturer Roquette has introduced four new hydroxypropylated tapioca starches designed to enhance texture and stability across multiple food applications. The CLEARAM TR range, launched this month, aims to provide food manufacturers with enhanced control over product viscosity, consistency and elasticity.
Product specifications and applications
The new portfolio comprises four distinct grades: CLEARAM TR 2010, CLEARAM TR 2510, CLEARAM TR 3010 and CLEARAM TR 4010. Each grade has been specifically formulated to address different technical requirements in applications ranging from sauces and dairy products to bakery fillings.
Notably, CLEARAM TR 3010 and TR 2510 have been developed for sauce applications, with distinct functional properties. TR 3010 delivers flowable consistency particularly suited to tomato-based sauces in squeezable formats, whilst providing gloss and smooth texture in oyster sauce applications. TR 2510 demonstrates enhanced performance in high-salt formulations and chilled products, benefiting from a lower gelling temperature profile and extended shelf stability.
Technical attributes and formulation benefits
Beyond their primary texturising functions, the new ingredients exhibit several technical advantages that may interest food scientists. All grades maintain neutral flavour profiles, allowing for clean taste delivery without masking or interference with primary flavour notes. The starches also demonstrate high clarity and neutral colour characteristics, potentially beneficial in applications where visual appeal is paramount.
Dairy and bakery applications
In the dairy sector, CLEARAM TR 4010 has been specifically engineered to enhance creamy mouthfeel in yoghurt and dessert applications. For bakery applications, TR 3010 provides enhanced flavour release and improved mouthfeel in fillings, while TR 2010 has been optimised for dough products requiring specific textural attributes including improved bite characteristics and reduced surface adhesion.
Manufacturing considerations
The range has been developed with manufacturing efficiency in mind, offering heat resistance and shelf-life stability. The ingredients are naturally free from allergens and gluten, potentially simplifying formulation processes in free-from products.
“We are thrilled to unveil our four new tapioca starch-based texturizing solutions,” says Damien-Pierre Lesot, Head of Product Marketing at Roquette. “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.”
For more information, visit: www.roquette.com
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