Roquette罗盖特革新食品界！推出四种新的木薯基改性淀粉

Roquette罗盖特推出木薯基改性淀粉Clearam TR 系列

据悉，该系列淀粉可提供多功能、高质量的食品质构调整解决方案，可增强酱汁、甜点、酸奶和烘焙馅料等最终产品的黏度、稠度和弹性，并具保质期稳定性、耐热性、味道干净等特点。

2024年8月6日，全球植物基配料领导者和制药辅料主要供应商罗盖特公司自豪地宣布，其质地解决方案系列又新增了四种木薯基改性淀粉。

新产品CLEARAM TR 2010、CLEARAM TR 2510、CLEARAM TR 3010 和 CLEARAM TR 4010这些新产品旨在满足食品制造商对纹理的特定需求，并补充现有的植物成分。这些改性淀粉可以增强各种食品的粘度、一致性和弹性，包括调味汁、乳制品甜点、酸奶和烘焙填料，帮助提供独特的消费者感官体验。

我们的目标是不断突破植物配料的极限

Roquette 产品营销主管 Damien-Pierre Lesot 说:

我们很高兴推出这木薯淀粉纹理化解决方案。我们的目标是不断突破植物基成分的可能性，将口感、纹理和技术简便性放在首位。这些成分展示了我们对食品制造商的承诺，帮助他们推出更具吸引力的新产品。”

纹理之外的优势

味道：不引入异味，保持目标食品的自然味道。

视觉：提供清晰和中性的颜色，适用于需要透明外观或保持原色的应用。

过敏原：天然无过敏原和无麸质，适合各种标签友好和无添加产品。

除了提供技术属性，包括改进的增稠性、良好的保质期稳定性和高热耐受性外，CLEARAM TR 系列在味道、美观和过敏原方面也具有优势。所有等级的味道都很干净，不会引入任何独特的味道或异味。这种中性味道让目标应用的自然味道得以突出，有时甚至增强了产品固有的主要风味的强度。

这些解决方案还帮助制造商创造具有诱人视觉效果的产品。它们提供了优异的清晰度和中性色，这些都是需要透明清晰外观或保持产品原色的应用中的重要特性。木薯淀粉本身也自然无过敏原和无麸质，为各种标签友好和无添加产品提供了合适的选择。

发掘新机遇

CLEARAM TR 3010 和 CLEARAM TR 2510：适用于调味汁，其中 CLEARAM TR 3010 更适合番茄基调味汁，CLEARAM TR 2510 更适合高盐调味汁和冷藏产品。

CLEARAM TR 4010：增强乳制品（如酸奶和甜点）的奶油口感。

CLEARAM TR 2010：适用于需要良好咬感和咀嚼性的面团产品。

这些新增产品具有高度的多功能性，旨在提供配方上的灵活性。CLEARAM TR 3010 和 CLEARAM TR 2510 适用于调味汁，但各自提供不同的技术和纹理特性。CLEARAM TR 3010 适用于番茄基调味汁，具有良好的流动性，适用于可挤压管或需要较高扩展性的应用。在蚝油中使用时，它提供了丝滑的质感、优良的光泽和良好的厚度。CLEARAM TR 2510 具有低凝胶温度和优良的保质期稳定性，更适合高盐调味汁配方和冷藏产品。

与此同时，CLEARAM TR 4010 增强了乳制品应用（如酸奶和甜点）的奶油口感，创造了丰富和饱满的感觉。在烘焙填料中，CLEARAM TR 3010 提供了更清爽的口感、提升的甜度、增强的风味释放和更丰富的颜色，而 CLEARAM TR 2010 则非常适合需要令人满意咬感、良好咀嚼性和减少粘性的面团产品。

"Damien-PierreLesot 补充说:“我们新推出的木薯粉代表了食品淀粉技术的重大进步，为生产商提供了多功能、高品质的质构化解决方案。通过扩大我们的特种淀粉解决方案范围，我们正在履行我们的使命，支持食品生产商提供卓越的质地，共同创造美味和多样化的食品体验。

原文（向下滑动查看）：

La Madeleine, France, 6 August 2024 – Roquette, a global leader in plant-based ingredients and a leading provider of pharmaceutical excipients is proud to announce the expansion of its texturizing solutions range with the addition of four new tapioca-based cook-up starches. The new grades – CLEARAM TR 2010, CLEARAM TR 2510, CLEARAM TR 3010 and CLEARAM TR 4010 – have been specifically developed to address unmet texture needs of food manufacturers and complement existing botanical sources within the broader range. Formulated to enhance viscosity, consistency and elasticity in various food applications, from sauces, dairy desserts and yogurt to bakery fillings, these modified starches help to ensure distinct and desirable sensory experiences for consumers.

Damien-Pierre Lesot, Head of Product Marketing at Roquette, said: “We are thrilled to unveil our four new tapioca starch-based texturizing solutions. Our aim is to always push the boundaries of what is possible with our plant-based ingredients, placing taste, texture and technical ease above all else. These ingredients are a demonstration of our commitment to food manufacturers, empowering them to bring new and improved products to market that offer unmatched texture and maximum consumer appeal.” 

Benefits beyond texture  

As well as delivering technical attributes, including improved thickening, good shelf-life stability and high heat resistance, the CLEARAM TR range provides benefits in terms of taste, aesthetics and allergens. All grades are clean tasting and do not introduce any distinct flavors or off-flavors. This neutral flavor profile allows the natural taste of the intended application to shine through, and in some cases, even enhances the intensity of the primary flavors inherent to the product. 

The solutions also support manufacturers in creating products with appetizing visual appeal. They provide excellent clarity and neutral color, which are essential characteristics for applications that require a clear, transparent appearance or where the original color of the product needs to be maintained. Tapioca starch is also naturally allergen- and gluten-free, offering a suitable option for a range of label-friendly and free-from products.  

Tapping into new opportunities  

The new additions are highly versatile and designed to provide flexibility in formulation. CLEARAM TR 3010 and CLEARAM TR 2510 are suitable for sauces, but provide different technical and texture properties, respectively. CLEARAM TR 3010 is ideal for tomato-based sauces, with a flowable consistency that works well in squeezable tubes or applications requiring higher spreadability. When used in oyster sauces, it provides a velvety smooth texture, excellent gloss and good thickness. With its low gelling temperature and excellent shelf-life stability, CLEARAM TR 2510 is better suited to high salt sauce recipes and chilled products.  

Meanwhile, CLEARAM TR 4010 enhances the creamy mouthfeel of dairy applications, such as yogurt and desserts, creating a sensation of richness and fullness. In bakery fillings, CLEARAM TR 3010 offers a cleaner mouthfeel, heightened sweetness, enhanced flavor release and richer color, while CLEARAM TR 2010 is perfect for dough products that require a satisfying bite, good chewiness and reduced stickiness.  

“Our new tapioca offering represents a significant advancement in food starch technology, providing manufacturers with versatile and high-quality texturizing solutions,” added Damien-Pierre Lesot. “By expanding our speciality starch solutions range, we are fulfilling our mission to support food producers in delivering exceptional texture and co-creating delicious and diverse food experiences.” 

本文资料来源：罗盖特官网、食研汇FTA、foodbev

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