• Texturising solutions that 
   enhance crispiness and
   crunchiness, including a
   range of dextrins (maize,
   tapioca, rice and potato)
   and high amylose starches

• Viscosifying agents,
   including easily dispersible
   cold water soluble starches
   that aid suspension of
   solids and ensure thick and
   even batter pick-up and
   adhesion

New Products 


Meet Us At

Are you trying to create battered products that are light and crispy like tempura? Or breaded products that are crunchy on the outside but succulent on the inside? Batters, breadings and coatings add a new dimension to products – texture, flavour, colour and interest. But there are challenges with coatings – adhesion, shelf life, heat lamp tolerance and more. This is where we can help.

Products & Services 

National Starch Food Innovation offers a range of products for high quality battered, breaded and coated products. BATTER BIND®S is a pre-dusting starch that improves adhesion of batters and breadings. CRISP FILM®and HYLON®VII have unique starch structures that enhance the crispiness of your products. CRISP COAT UC improves appearance and heat lamp tolerance. The CRYSTAL-TEX range provides instant adhesion, and acts as a crisping agent in fried or oven-baked coated products. Adding TEXTRA PLUS to your batter maintains optimum viscosity and solids suspension for consistent application. Each starch plays a unique and complementary role in delivering the perfect texture. Our food technologists can support you in designing the best system for your application.

Applications

• Meat and poultry products
• Fish and seafood products
• Potato coatings 
• High moisture vegetables
• Snacks

Challenges 

• Consistent adhesion of batters, breadings and coatings
• Even, thick batter coating and pick-up
• Achieving the desired texture: crispy or crunchy
• Maintaining product quality throughout refrigeration or freezing