Firm gels for perfect flans

- Last updated on GMT

Related tags: National starch, Flavor

Our glimpse of imminent product launches at the upcoming Food
ingredients Europe exhibition in Frankfurt this November continues
with UK starch business National Starch launching Advanta-Gel, an
instant structurising starch.

Our glimpse of imminent product launches at the upcoming Food ingredients Europe exhibition in Frankfurt this November continues with UK starch business National Starch launching Advanta-Gel, an instant structurising starch.

The product has been designed to quickly create 'firm, cuttable gels' and can be used for giving dips, instant custards and flans as well as mousses and pie fillings texture and shape, claims the ICI-owned company.

National Starch claims that the gel product also controls the 'in-line rheology of doughs, as well as shaping 'cold extruded processed foods'.

According to the UK-based company, Advanta-gel has an 'inherently clean flavour profile' making it suitable for dairy desserts and bakery fillings.

Earlier this year, ICI, also the owner of flavours company Quest, said it had suffered from higher raw material prices at its National Starch business, which makes adhesives and food thickeners. National Starch accounts for 30 per cent of ICI's sales.

Related topics: Processing & Packaging, Ingredients

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