Are you trying to create battered products that are light and crispy like tempura? Or maybe hearty breaded products, that are crunchy on the outside, yet remain juicy and succulent inside? Breading, batters and coatings add a whole new dimension to your products – texture, flavor, color and interest. But there are challenges in producing coated products – adhesion to substrate, improving the nutritional profile of your coatings, shelf life, heat lamp tolerance and more. Let National Starch help!
National Starch Food Innovation offers a range of products to help produce consistent quality breaded, battered or coated products.
Each starch plays a unique and complimentary role in delivering the perfect texture. Our food technologists can guide you in designing the system that is best for your application.
- Texturizing solutions that enhance crispness and crunchiness, including a range of dextrins (corn, tapioca, rice and potato) and high amylose starches
- Viscosifying agents, including easily dispersed cold-water soluble starches, that aid in suspension of solids, to facilitate thick and even batter pick-up
- Clear, textured film forming starches, such as Perfectamyl™ FFC in combination with Perfectacoat™ QS, for fried or oven baked products such as potatoes or French Fries
- Nutritional solutions that meet textural challenges as well as adding nutritional value from dietary fiber and/or whole grain content.
- Meat or poultry products
- Fish and seafood products
- Coatings on potatoes
- High-moisture vegetables
- Other snack products
Challenges
- Consistent adhesion of breadings, batters and coatings
- Even and thick coating pickup of a batter
- Achieving the desired texture in your product: Crispy or Crunchy
- Improving the nutritional profile of your product
- Maintaining the quality of your products over storage in refrigerated or frozen conditions.