National Starch Food Innovation has launched two new patent-pending ingredients, Hi-maize® Corn Flour 150 and Hi-maize Corn Meal 150, which may be just what the formulators need. In battered and breaded products, the ingredients can improve adhesion, product appearance, crispiness and perhaps even make a nutritional claim.
“Hi-maize flours and meals provide superior adhesion because they are based on special hybrid corn that has a high amylose content (minimum 70%),” says David Huang, senior marketing development manager, Nutritional Flours, National Starch Food Innovation. “High-amylose polymers have a linear structure that results in superior adhesion characteristics on meat surfaces in batter and breading applications during frying. In contrast, dent corn contains a high amylopectin content, which has a web-like polymer structure. This results in 'pockets' forming on meat surfaces.”
Additionally, both Hi-maize Corn Flour 150 and Hi-maize Corn Meal 150 contain 50% total dietary fiber (TDF), all of which is insoluble. The product line also includes Hi-maize Meal 130 and Hi-maize Flour 120, with 30% and 20% TDF, respectively. In comparison, typical corn meal contains only 5% to 8% fiber and typical corn flour contains 3% to 4% fiber.
It may be possible to boost fiber content in a food to “good” and “high” source levels, offers Huang. For example, a 161g serving of Mahogany Fried Chicken, sampled at Natural Products Expo West in March, contained 9g of dietary fiber. The batter contained 10.10% Hi-maize Corn Flour 150 and 1.74% Corn Meal 150.
For example, using a combination of Hi-maize Corn Flour 150 and Hi-maize Corn Meal 150, an English corn muffin could be formulated to contain 5g of fiber, corn tortillas could have 4g of fiber or a piece of Brazilian Corn Cake (Bolo de Milho) would contain 3g of dietary fiber, says Huang.
The company's Hi-maize flours are labeled “corn flour,” and its Hi-maize meals are labeled “corn meal” or “degermed corn meal.”
For more information:
National Starch Food Innovation, Bridgewater, N.J.
800-797-4992 • www.foodinnovation.com