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.”