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Article: Starch boosts crispy batter formulas.(ingredients)(Brief Article)
- Article from:
- Food Trade Review
- Article date:
- September 1, 2003
CopyrightCOPYRIGHT 2003 Food Trade Press Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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A bleached speciality starch range from Cerestar Food and Pharma Specialties is improving adhesion and setting times in its applications, ranging from poultry and seafood to vegetables, cheese and nuts. C*BatterCrisp 05530 and 05548 batters can be used at high solid levels without significantly increasing viscosity. They create a crisp-to-hard texture.
Their excellent adhesion properties operate on smooth or rough food surfaces: C*BatterCrisp 05530 works best in meat applications such as breaded pork or chicken drumsticks, while 05548 has been developed especially for very smooth and difficult surfaces, such as fish.
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