Roquette羅蓋特推出木薯基改性淀粉Clearam TR 系列

據悉，該系列淀粉可提供多功能、高質量的食品質構調整解決方案，可增強醬汁、甜點、酸奶和烘焙餡料等最終產品的黏度、稠度和彈性，并具保質期穩定性、耐熱性、味道干凈等特點。

2024年8月6日，全球植物基配料領導者和制藥輔料主要供應商羅蓋特公司自豪地宣布，其質地解決方案系列又新增了四種木薯基改性淀粉。

新產品CLEARAM TR 2010、CLEARAM TR 2510、CLEARAM TR 3010 和 CLEARAM TR 4010這些新產品旨在滿足食品制造商對紋理的特定需求，并補充現有的植物成分。這些改性淀粉可以增強各種食品的粘度、一致性和彈性，包括調味汁、乳制品甜點、酸奶和烘焙填料，幫助提供獨特的消費者感官體驗。

我們的目標是不斷突破植物配料的極限

Roquette 產品營銷主管 Damien-Pierre Lesot 說:

我們很高興推出這木薯淀粉紋理化解決方案。我們的目標是不斷突破植物基成分的可能性，將口感、紋理和技術簡便性放在首位。這些成分展示了我們對食品制造商的承諾，幫助他們推出更具吸引力的新產品。”

紋理之外的優勢

味道：不引入異味，保持目標食品的自然味道。

視覺：提供清晰和中性的顏色，適用于需要透明外觀或保持原色的應用。

過敏原：天然無過敏原和無麩質，適合各種標簽友好和無添加產品。

除了提供技術屬性，包括改進的增稠性、良好的保質期穩定性和高熱耐受性外，CLEARAM TR 系列在味道、美觀和過敏原方面也具有優勢。所有等級的味道都很干凈，不會引入任何獨特的味道或異味。這種中性味道讓目標應用的自然味道得以突出，有時甚至增強了產品固有的主要風味的強度。

這些解決方案還幫助制造商創造具有誘人視覺效果的產品。它們提供了優異的清晰度和中性色，這些都是需要透明清晰外觀或保持產品原色的應用中的重要特性。木薯淀粉本身也自然無過敏原和無麩質，為各種標簽友好和無添加產品提供了合適的選擇。

發掘新機遇

CLEARAM TR 3010 和 CLEARAM TR 2510：適用于調味汁，其中 CLEARAM TR 3010 更適合番茄基調味汁，CLEARAM TR 2510 更適合高鹽調味汁和冷藏產品。

CLEARAM TR 4010：增強乳制品（如酸奶和甜點）的奶油口感。

CLEARAM TR 2010：適用于需要良好咬感和咀嚼性的面團產品。

這些新增產品具有高度的多功能性，旨在提供配方上的靈活性。CLEARAM TR 3010 和 CLEARAM TR 2510 適用于調味汁，但各自提供不同的技術和紋理特性。CLEARAM TR 3010 適用于番茄基調味汁，具有良好的流動性，適用于可擠壓管或需要較高擴展性的應用。在蠔油中使用時，它提供了絲滑的質感、優良的光澤和良好的厚度。CLEARAM TR 2510 具有低凝膠溫度和優良的保質期穩定性，更適合高鹽調味汁配方和冷藏產品。

與此同時，CLEARAM TR 4010 增強了乳制品應用（如酸奶和甜點）的奶油口感，創造了豐富和飽滿的感覺。在烘焙填料中，CLEARAM TR 3010 提供了更清爽的口感、提升的甜度、增強的風味釋放和更豐富的顏色，而 CLEARAM TR 2010 則非常適合需要令人滿意咬感、良好咀嚼性和減少粘性的面團產品。

"Damien-PierreLesot 補充說:“我們新推出的木薯粉代表了食品淀粉技術的重大進步，為生產商提供了多功能、高品質的質構化解決方案。通過擴大我們的特種淀粉解決方案范圍，我們正在履行我們的使命，支持食品生產商提供卓越的質地，共同創造美味和多樣化的食品體驗。

原文（向下滑動查看）：

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.” 

本文資料來源：羅蓋特官網、食研匯FTA、foodbev

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