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Produce better coatings that adhere and hold up.
 

 A new dimension.

 
Trying to make your battered products light and crispy? Want your hearty breaded products to be crunchy on the outside and succulent on the inside? Breading, batters and coatings add a whole new dimension to your products by adding texture, flavor, color and interest. But they present challenges, too: adhesion, nutrition, shelf life, even heat lamp tolerance. National Starch Food Innovation can help.
 
 

 Products and services

 

Products and services

Each starch plays a unique and complementary role in delivering the perfect texture. Our food technologists can guide you in designing the system that is best for your application. 
  • Texturizing solutions to enhance crispness and crunchiness, including dextrins and high-amylose starches
  • Viscosifying agents, such as cold-water-soluble starches, that facilitate thick and even batter pickup
  • Film-forming starches (e.g., PERFECTAMYL™ FFC combined with PERFECTACOAT™ QS) for potatoes and fries
Try these specific ingredients to help you produce consistent quality in your breaded, battered or coated products.

 

 

 

 

 Applications

 

Applications

  • Meat or poultry products
  • Fish and seafood products
  • Coatings on potatoes
  • High-moisture vegetables
  • Other snack products 

 

  

  

 

 Challenges

 

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

 

  

  

  

  

 

 Market trends

 

Market trends

  • Crispness without frying
  • Tempura vegetables

 

  

  

 
 

 Engage the Team

 
 

 Ingredients and solutions

 
 

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