Staley's line of pre-gelatinized starches is great for viscosity and solids control, while Instant Tender-Jel® 434 starch also provides excellent freeze/thaw stability. Batter-Up® F, an unmodified dent starch, provides excellent adhesion. Tapioca Dextrin 11 provides film formation and reduced fat pick-up, which provides lasting crispness. Sta-O-Paque® 667, a modified waxy starch, reduces blow-off during frying. A.E. Staley Manufacturing Co., 217-423-4411, www.tateandlyle.com
Custom designed and manufactured stabilizer and texture systems for the food processing and food service industries have been available from Advanced Food Systems Inc. since 1982. These systems provide effective functionality in the stabilization of texture, as well as improvement of cooked yield, flavor, and appearance in a wide range of products such as processed meat and poultry, frozen entrees and side dishes, dairy systems, snack foods and beverages. Advanced Food Systems, 732-873-6776, AFSNJ@prodigy.net
Expertise on coating systems that deliver the perfect fry each time is available for fried foods such as poultry, seafood, meat and vegetables. Use McCormick's Color Chart for Fried Foods to determine the perfect fry color desired for your finished product. Contact your account manager to obtain a copy of the Fry Chart or visit the coatings section at www.mccormickflavor.com. McCormick Flavor.
This company's Inclusion Breader Portfolio consists of customized breading systems that feature distinctively textured and visually appealing coatings, such as: Fabulous Focaccia, Fiesta Spiced Rice, Jalapeno Hat Dance, Mushroom Madness, and Spicy Kung Pao. These systems offer processors and food service operators a new dimension in flavor and crispness that is completely compatible with existing coating lines. Newly Weds Foods Inc., 800-621-7521,
Modified food starches, designed to improve coatings and marinades in bakery, snack, cereal and meat applications are available in the form of PURE-COTE® and INSTANT PURE-COTE®. PURE-COTE starches provide clear coatings with excellent sheen and adhesion of the glaze or particulate to the product desired. Furthermore, the starches help improve the adherence, crispness, and freezer stability of batters and breadings. Grain Processing Corporation, Bob Bahn, 800-448-4472 (international: 563-264-4265), firstname.lastname@example.org, www.grainprocessing.com
Instant starches provide the food manufacturer with the properties of cook up starches without the need to cook, saving time and reducing energy costs. Cargill's line of cold water hydrating starches, HiForm, has been specifically modified to provide viscosity and improve texture, mouthfeel and shelf life. Ideal applications include fruit filling, pastry fillings and instant mixes. Cargill Food and Pharma Specialties, 877-650-7080
A vast product portfolio comprised of unique breadcrumb variations, stuffing crumbs, croutons, cereal systems, batters and pre-dust systems is available for the development of innovative bakery products. Depending on your business need, Griffith Lab's ingredients and solution "process for success" are customized to differentiate any meat, poultry, vegetable or entrée application. Griffith Labs, Christine Carr, 708-239-2412, email@example.com