How to Choose Food Starches

Your guide to food innovation

Table of Contents

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Natural and organic starches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 functional native starches with clean labeling Nutrition and healthy eating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 resistant and glycemic starches for general nutrition, medical and functional foods; fat mimetics for reduced fat foods Baked goods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 specialty starches for cakes, cake mixes, breads, and cookies Batters, breadings and coatings . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 starches for adhesion batters and pre-dusts; clear or textured coatings; breadings Beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 stabilizers for liquid emulsions and clouds; mouthfeel enhancers for beverages Cereals. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 specialty starches for extruded, granola type, flaked and shredded cereals Confections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 hard and soft jelly gums, pan-coated confectionery centers, other sweets and tablets Dairy products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 high tolerance stabilizers delivering creamy textures and shelf-stability to cultured products, desserts, ice cream and cheese Encapsulation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 agents and carriers for flavors, vitamins, nutrients and other active ingredients Fillings and fruit preparations . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 stabilizers and thickeners for fruit or cream fillings and preparations Glazes, icings and toppings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 film-forming and texturizing starches for glazes, icings, frostings and toppings Gravies, soups, sauces and infant foods . . . . . . . . . . . . . . . . . . . . .17 starches for thickening, texturizing and process improvement Meat, fish and analogues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18 binders, texturizers, and yield enhancers for meat, fish, and analogue products Noodles, pasta and potato products . . . . . . . . . . . . . . . . . . . . . . . .19 binding and crisping agents for noodles/noodle snacks and potato products; firmness in fresh and retorted pasta Pet foods and animal feed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 starches for canned, semi-moist and extruded dry pet foods, and fish feed pellets Salad dressings, dips and spreads . . . . . . . . . . . . . . . . . . . . . . . . .21 providing stability, creaminess and structure for spoonable and pourable dressings Snacks and crackers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 specialty starches for extruded, baked, puffed, fried and formed products; adhesion systems and coatings Characteristics of specialty food starches . . . . . . . . . . . . . . . . . . .24 viscosifiers, processing aids, emulsion stabilization, texturizers, film-formers, gelling agents, and instant starches

 How to Choose Food Starches Your Guide to Food Innovation has been compiled by the experienced food technologists and talented chefs at National Starch Food Innovation to provide food industry developers with starting recommendations for creating successful new foods or improving existing ones.
National Starch Food Innovation has the experience, the expertise and the resources to develop application-specific answers for consumer food products. Over the last 60 years, our work with the food industry has taken us into virtually every facet of formulation and production for almost every food type. Our expertise covers core attributes, like starch technology, processing, shelf life and rheology optimization and also todays most pressing issues like flavor, texture modification, mouthfeel, natural organic formulations and nutritional content. We have captured this knowledge in this concise reference guide to help food formulators with their everyday tasks of developing new food concepts and optimizing existing formulations.

Food innovation.com
There is more detailed information on Nationals innovative food ingredients at www.foodinnovation.com. You can find complete product data sheets, starting recipes and answers to some of the most frequently asked questions on formulating foods with specialty starches. It is also the easiest way to order samples of the products that you think will help you improve the foods you are working on.

If you need additional assistance, our sales team would gladly assist you. Please contact Jamie Moritz VP of Sales 800-643-1680 x1293

How to use this guide

The guide is organized by major food segments and includes the following useful information: List of common applications Nationals recommended starches Suggested usage levels to achieve optimal performance Differentiating features and functionality of the ingredient Processing, functional, shelf-life and/or consumer benefits There is also a series of tables at the back of the book that summarizes the characteristics of all of National Starch Food Innovations specialty ingredients. This section can help you quickly find an ingredient via base materials, processing criteria and/or consumer benefits.

jmoritz@ifpc.com www.ifpc.com

Note: Dietary and labeling claims herein are based on U.S. guidelines. Please consult with your local authorities before using any dietary or labeling claims.

2 3

NATURAL AND ORGANIC STARCHES

NUTRITION AND HEALTHY EATING

Resistant and glycemic starches for general nutrition, medical and functional foods; fat mimetics for reduced fat foods Usage Level Features and Functions of the Starch User and/or Consumer Benefits
Good moisture retention Fine, uniform cell structure Improved quality in low/reduced fat systems

Functional native starches with clean labeling Application

Baked goods Beverages Confections

National Starch Recommends

NOVATION 4600, 6600, 9460

Application
Baked goods and low moisture foods where dietary fiber and other health benefits are desired

National Starch Recommends

Hi-maize 240 Hi-maize 260

Usage Level
5-50%

Features and Functions of the Starch

Source of type 2, natural resistant starch and dietary fiber Low water holding capacity Undetectable in most applications due to small particle size, bland flavor and white appearance Easy to formulate into baked products, snacks, pasta, and tortillas Can compliment other dietary fibers for functionality and health benefits Mild to moderate processing conditions Source of type 2 or 3 resistant starch and dietary fiber Medium particle size, fine white powder with bland flavor

User and/or Consumer Benefits

Offers clinically substantiated health benefits including: Lower glycemic and insulin response when substituted for flour Helps maintain balanced energy levels Promotes digestive/bowel health Increases mineral bioavailability Increases insulin sensitivity Lower available carbohydrates and calories than most carbohydrates

Builds batter viscosity 1-3% of dry mix Moisture management during baking and storage Mouthfeel enhancement

NOVATION 4600, 5600 1-4% NOVATION 9460, 9560 NOVATION 2300, 2600 1-3% NOVATION Prima 600 NOVATION 2700, 3300, 1-7% 3600, 5600 NOVATION 8300, 8600 NOVATION 9230, 9330 NOVATION Prima 300 NOVATION 1600, 2300, 3-6% 2700, 3300, 4600, 6600 NOVATION Prima 300, 600 NOVATION 9230, 9460 NOVATION 4600 NOVATION 9460 2-5%

Excellent product quality/acceptance Texturizer, builds body and stiffness Ingredient and process cost reduction opportunities Manipulates chewiness Provides unique textures and innovative processing Builds viscosity Good to excellent freeze/thaw stability Smooth, short texture Good shelf-life stability Extruded snacks and cereals where dietary fiber and other health benefits are desired Hi-maize 220 NOVELOSE 330 5-20%

Dairy products

Fillings and fruit preparations

Stabilizes and builds viscosity Good to excellent processing tolerance

Smooth, short texture Good to excellent freeze/thaw stability

Offers clinically substantiated health benefits including: Lower glycemic response Promotes digestive/bowel health Lower available carbohydrates and calories than most Easy to use in most low moisture food systems carbohydrate Improves texture and expansion in extruded Easy to formulate into extruded and fried products applications Withstands moderate to harsh processing conditions Compliments other dietary fibers Encapsulated long chain Omega-3 fatty acids for easy handling and extended shelf life Fine white powder with minimal appearance and sensory impact Specialty carbohydrates that mimic the function of fats and oils Low viscosity Contains OmegaPure oil, listed as GRAS ingredient Foods with NOVOMEGA are able to carry health claims associated with reduced risk of coronary heart disease High quality low calorie/low fat products

Glazes, icings and toppings

Gravies, soups, sauces and infant foods NOVATION 2300, 2600, 1-5% 2700, 3300, 4086, 4600, 5600 NOVATION 8300, 8600 NOVATION Prima 300, 600 NOVATION 9230, 9260, 9270, 9330, 9460, 9560 Meat, fish and analogues NOVATION 1900, 6600, 8300 NOVATION Prima 600 NOVATION 4600 NOVATION 6600 NOVATION 1600, 2600 NOVATION Prima 600 1-4%

Excellent viscosifying and texturizing properties Binds moisture released by substrate Functionality in cold process Viscosifying starches Excellent resistance to heat, acid and shear

Smooth, glossy texture for optimal appearance

Breads, baked goods, frozen foods, and energy bars

NOVOMEGA

Up to 3%

Provides a smooth, short texture Excellent stability and shelf-life

Fat mimetics for reduced calorie and low fat foods

N-LITE D N-LITE L N-LITE LP N-OIL INSTANT N-OIL I INSTANT N-OIL II

1-5%

Cooking yield improvement Provides firmness Excellent binding ability Provides firmness and structure Improves heat penetration

Moist and succulent products Purge reduction Improves forming and cutting properties Provides ideal texture Optimal firm, cuttable texture for best appearance and eating quality Prevents fat migration from meat to gravy Alternatives to gum and protein binders Enhances organoleptic qualities in low fat/low calorie systems

Noodles, pasta and potato products Pet foods and animal feed

1-6% 1-4%

Salad dressings, dips and spreads

NOVATION 2300, 4600, 3-7% 5600, 6600 NOVATION Prima 300 NOVATION 9230, 9460, 9560

Thick, heavy bodied, creamy texture

Note: NOVATION starches allow for native starch labeling (e.g., corn starch or tapioca starch) 9000 Series starches are certified Organic by Quality Assurance International (QAI) NOVATION starches allow for improved flavor release

BAKED GOODS

Specialty starches for cakes, cake mixes, breads, and cookies

Starches for adhesion batters and pre-dusts; clear or textured coatings; breadings Usag e Features and Functions of the Starch National Starch Recommends
BATTER BIND S

BATTERS, BREADINGS AND COATINGS

Application

National Starch Recommends

User and/or Consumer Benefits

Good moisture retention Fine, uniform cell structure Native 'starch' label and improved flavor release with Advanta-GEL P75 Good moisture retention Fine, uniform cell structure Improved flavor release Native 'starch' label with NOVATION 4600 and 6600 'Organic starch' label with NOVATION 9460 Increases specific cake volume Enhances moisture retention Up to 100% egg replacement in baked goods

Application
Adhesion batters and pre-dusts Crispy batters for frozen battered meat, fish, poultry and vegetables Tempura style Clear, textured batters and coatings

Usag e

Features and Functions of the Starch

User and/or Consumer Benefits

Uniform coating, controls/eliminates batter blow-off Enables optimal adhesion of breadings Reduces losses, increases crispiness Smooth/uniform coating Reduced oil pick-up Crispy/crunchy texture Improves appearance and heat lamp tolerance

Conventional cake mixes, muffins, INSTANT PURE-FLO F snack cakes, brownies and cake donuts H-50 Advanta-GEL P75 NOVATION 4600, 6600, 9460

1-3% Builds batter viscosity of dry mix Moisture management during baking and storage

20-80% Good cohesion and adhesion of dry mix Rheology control for optimal pick-up 5-20% Provides firm, crisp/crunchy coatings of dry mix Ideal for fried products or par-fried/frozen products 10-40% of dry mix 10-30% of dry mix 10-30% of dry mix Provides smooth, uniform crispy coating Ideal for fried and oven-baked products Provides light and crispy texture with browning control Invisible, uniform coating Tender, light and crispy texture with controlled browning

1-3% Builds batter viscosity of dry mix Moisture management during baking and storage

CRISP FILM HYLON VII NATIONAL 814 CRISP COAT UC NATIONAL 0280 NATIONAL 4302 CRISP COAT UC BATTER BIND S NATIONAL 0280 CRISP FILM NATIONAL 814 NATIONAL 4302 K4484 HYLON VII CRISP COAT UC

PURITY GUM 539 N-CREAM ER 46 Egg replacement ELEGGANCE

0.2-0.5% of dough

up 100% egg replacement

Aeration of batters and fillings Emulsifying properties to Replaces whole eggs - liquid or powder

Breadings Potato products croquettes and battered fries

Superior crispiness Golden brown color Superior eating quality Extended shelf-life Improves heat lamp tolerance Golden brown color Superior eating quality Extended shelf-life Improves heat lamp tolerance Golden brown color Improves pick-up (reduce losses) of coating Increases crispiness

Advanta-GEL P75 Extra-moist cakes INSTANT PURE-FLO F H-50 Advanta-GEL P75 INSTANT PURE-FLO F Advanta-GEL P75 INSTANT PURE-FLO F H-50 Advanta-GEL P75 BAKA-SNAK Glazes and adhesion aids N-TACK VERSA-SHEEN Enhanced fiber products breads and sweet goods Hi-maize 240 Hi-maize 260

3-6% Replaces whole eggs 3-5% Builds batter viscosity of dry mix Moisture management during baking and storage 1-1.5% of dough 1-3% of dough Moisture retention Improved softness Reduces spread and increases height Tenderizes and softens

Partial to full replacement in pie fillings and cheesecake Good moisture retention Fine, uniform cell structure Extends shelf-life Moisture retention Good machinability Shake-on coatings rubs for baking

5-18% Improves crispiness, al dente, resilience of dry mix

Fine pastries/patisserie Cookies soft chewy types

NATIONAL 0280 BATTER BIND S K4484 TEXTRA TEXTRA PLUS

10-30% Good adhesion and film-forming properties of dry mix

20-35% solution 35-50% solution

Food adhesion aid Surface enhancer

Adheres toppings (seeds, flavors and seasonings) Seals dough layers e.g. puff/Danish pastry Adds clear coat sheen to baked goods and pastries high gloss Minimal impact on machinability or product quality Offers increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail) Contains OmegaPure oil, listed as GRAS ingredient Foods with NOVOMEGA are able to carry health claims associated with reduced risk of coronary heart disease Replaces all or part of shortening

Suspension of batter

TEXTRA PLUS

0.5 to 2%

Good suspension of the batter components

Improves uniform pick-up

Note: To achieve the required texture and appearance, combinations are often required. Please consult your National Starch experts for further advice.

Breads, baked goods and energy bars

NOVOMEGA

Reduced fat/fat-free cakes and muffins N-FLATE

INSTANT N-OIL II N-LITE LP

Low water-holding capacity 5-50% Undetectable in most applications due to small flour particle size, bland flavor and white replaceappearance ment Up to 3% Encapsulated long chain Omega-3 fatty acids for easy handling and extended shelf life Fine white powder with minimal appearance and sensory impact Provides air incorporation 50-100% Builds batter viscosity of shortening replaced 1-2% Low viscosity of batter Provides mouthfeel properties similar to fat

Provides tenderness Use as dry ingredient or 33% solution Can be used in combination with N-FLATE and/or INSTANT PURE-FLO F

BEVERAGES

Stabilizers for liquid emulsions and clouds; mouthfeel enhancers for beverages

Specialty starches for extruded, granola type, flaked and shredded cereals National Starch Recommends
ULTRA-CRISP CS ULTRA-SPERSE A NATIONAL 5730 BAKA-SNAK NOVELOSE 330 Hi-maize 220

CEREALS

Application

National Starch Recommends

Usag e
9-12%

Features and Functions of the Starch

Excellent cold temperature stability Good to excellent low temperature stability No cold temperature stability Excellent emulsion properties Forms stable oil emulsions Flexible usage levels Cook-up Agglomerated, easily dispersible Adds mouthfeel to low viscosity systems Cook-up Cold water swelling Agglomerated, easily dispersible Adds mouthfeel to low viscosity systems Instant starches with excellent dispersibility Low addition levels, full performance Use in cold, warm and hot systems Cook-up Instant Simulates fruit and vegetable pulp, enhances visual appeal Native starches with modified starch functionality

User and/or Consumer Benefits

Complete replacement for Gum Arabic Can use reduced levels and pressures to obtain fine emulsion vs. Gum Arabic Allows production of flavor concentrates Excellent long-term flavor stability Provides enhanced creaminess and mouth-coating

Application
Shredded

Usag e
5-15%

Features and Functions of the Starch

Acts as a binder or processing aid to easily form a web Contributes to crispiness Processing aid to improve shredding Improves web structure Reduces breakage

User and/or Consumer Benefits

Improves eating and overall product quality Modifies cereal texture and mouthfeel

Emulsion stabilizer products and clouds PURITY GUM 2000 PURITY GUM 1773 PURITY GUM BE

5-10%

Mouthfeel enhancement milk shakes, smoothies, vending dry mixes and other thickened beverages

N-LITE L N-LITE LP CRYSTAL TEX 627M TEXTRA INSTANT TEXTRA TEXTRA PLUS ULTRA-SPERSE M ULTRA-SPERSE 3 TEXTAID-A INSTANT TEXTAID-A

0.5-5%

Low Shear Extruded/Puffed Maintains mouthfeel and viscosity after heating/ pasteurization Medium Shear Extruded/Puffed High Shear Extruded/Puffed

0.5-3%

PURITY D NATIONAL 1658 PURITY 660 WNA NATIONAL FRIGEX NATIONAL 4012

5-15% 5-15% 5-15%

Prevents breakdown and over-expansion during extrusion Prevents breakdown during extrusion Prevents breakdown during high temperature and shear extrusion Increases the viscosity of the dough mass which facilitates mechanical energy for more efficient heat transfer High amylose starches Requires higher temperatures to cook Reduces final expansion

Provides various textural attributes Increases the bowl life Offers increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail) Provides a uniform shape and texture Provides a uniform shape and texture Prevents gummy texture Provides a uniform shape and texture Prevents the cell from collapsing Provides textural variety Makes the final product crispier Provides textural variety Increases the bowl life Hi-maize 260 and NOVELOSE 330 offer increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail) Improves overall product quality Sugar and corn syrup levels are reduced in processing

1-4%

Fast dispersion in powdered drinks Increases body and visual appeal Improves mouthfeel Cost reduction through reduced puree/pulp levels

1-3%

For Textural Attributes Extruded/Puffed BAKA-SNAK ULTRA-CRISP CS CRISP FILM HYLON VII HYLON V Hi-maize 220 NOVELOSE 330 Granola Cereals N-TACK CRYSTAL TEX 627M CRYSTAL TEX 644 CRYSTAL GUM K4484 HYLON V HYLON VII CRISP FILM Hi-maize 220 NOVELOSE 330 NATIONAL 4012 PURITY D

5-10%

5-10%

NOVATION 4600, 5600 1-4% NOVATION 9460, 9560

Improved quality in low/reduced fat systems Improved flavor release Native 'starch' label with NOVATION 4600 & 5600 'Organic starch' label with NOVATION 9460 & 9560

10-30% solution

Liquid food-grade adhesion aid Effectively binds granola ingredients

Flaked Cereals

5-15%

Controls expansion

Increases the bowl life

5-15% 5-15%

Controls expansion without altering quality Improved size uniformity and flake expansion

Offers increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail) Increases bowl life Imparts a short, slightly rigid texture Improves mouthfeel and appearance

CONFECTIONS

Hard and soft jelly gums, pan-coated confectionery centers, other sweets and tablets

Hard and soft jelly gums, pan-coated confectionery centers, other sweets and tablets National Starch Recommends
NOVATION 2600 PURITY-W FIRM-TEX INSTANT N-OIL II ELASTIGEL 1000J Advanta-GEL P75 ULTRA-SET LT

CONFECTIONS (continued)

Application
Jelly gum candies High temperature cookers (Generally cook to 335 F/168 C or higher in jet cooker)

National Starch Recommends

HI-SET 322 HI-SET 377

Usag e
8-13%

Features and Functions of the Starch

Low hot viscosity Firm, gelled texture Improves heat stability Reduces tendency for cold flow HI-SET 322 requires 330 F/165 C HI-SET 377 requires 310 F/153 C Low hot viscosity Rapid gel formation Requires 335 F/168 C Higher hot viscosity Firm gel strength Requires 335-350 F (168-171 C) Structurizes water in high solids systems Low hot viscosity Firm, gelled texture Reduces tendency for cold flow Low cooking temperature Very low hot viscosity Significantly increased gel strength Rapid setting Provides structure and stabilizes very high solid systems Excellent clarity Film-forming properties Good compatibility with polyols and sweeteners Low hot viscosity Excellent film-forming and binding Good solubility and easy handling Quick drying Very low hot viscosities Excellent film-forming and binding Produces non-hygroscopic, transparent surface films Provides structure and set For use in cold processed confections which are not aerated High viscosity Moisture binding Instant viscosity development Improves whip and ease of processing Improves tenderness of final product Reduces pillowing in marshmallows Low hot viscosity Provides chewy texture with more clarity than typical starches

User and/or Consumer Benefits

Replaces other hydrocolloids Firm gels Reduces drying time (<24 hrs.) Productivity enhancement

Application
Caramels, toffee, nougat, and chewy candy

Usag e
1-3%

Features and Functions of the Starch

Texturizer, builds body and stiffness Manipulates chewiness Reduces cold flow Provides good chew and firm bolus in the mouth Reduces cold flow Low cooking temperature Very low hot viscosity Significantly increased gel strength Rapid setting Can reduce cold flow Provides unique textures and innovative processing (ie., braided ropes, twists, etc.)

User and/or Consumer Benefits

Ingredient and process cost reduction (replace milk solids and/or expensive hydrocolloids; reduce waste) Native 'starch' label and improved flavor release with NOVATION 2600 Can be used as full or partial replacement of gelatin Meets label requirements for Halal, kosher, and vegetarian products Productivity enhancement by reducing set time (<24 hrs.) Very firm texture Unique textures possible Excellent shelf-life and stability Use as partial replacement of wheat flour for more resilience Native 'starch' label and improved flavor release with NOVATION 2300

1-5%

SUPERSET LV

8-13%

Can SIGNIFICANTLY reduce stove time to save on energy costs and increase throughput Formulates at high solids Stable texture over time Firm gels Can be blended with FLOJEL series starches to reduce hot viscosity Productivity enhancement Replaces other hydrocolloids Reduces drying time Improves shelf-life (esp. in hot climates) Improves economics - reduces set time (<24 hrs.) Improves texture Excellent shelf-life and stability Fudge Clear appearance Long-lasting meltdown in mouth Improves flavor release Can be used to replace higher cost ingredients such as Gum Arabic Effective barrier coatings Prolongs shelf-life Smooth, high gloss surface appearance Contributes coating elasticity CRYSTAL TEX dextrins are solution stable and can provide extended tank life Can be used to replace higher cost ingredients such as Gum Arabic ULTRA-SPERSE products aid mixing/addition processes ULTRA-TEX products for general applications Advanta-GEL provides firmer gel properties Increases shelf-life stability Productivity enhancement Increases shelf-life stability Productivity enhancement Better production rates and reduced rework Full or partial replacement of gelatin Meets label requirements for Halal, kosher, and vegetarian products

4-6%

HYLON V HYLON VII Jelly gum candies Kettle-cooked system (approx. 76% solids/stoved 48-72 hrs.) (Generally cook at 280 F/138 C) FLOJEL 60, 65 FLOJEL G ELASTIGEL 1000J ULTRA-SET LT

7-11%

Licorice

8-14%

PURITY 660 NOVATION 2300 FLOJEL 65 CRYSTAL GUM CRYSTAL TEX 627M, 644 ULTRA-SPERSE M, 2000 ULTRA-TEX 2 PURITY-W FIRM-TEX TEXTRA NOVATION Prima 600

1-7%

Compressed tablet confectionery

3-6%

8-13%

Binding agents Easy handling, not sticky, no excessive dusting Excellent compatibility with polyols and sweeteners Texturizers Smooth, short texture and excellent sheen Provides viscosity and body Can use in high solids systems

Excellent compressibility and binding Good pliability and elasticity Cost reduction through replacement of expensive gums Improved quality Good stability Smoothness and creaminess and reduction/stability of grain Excellent product quality/acceptance Productivity enhancement Native 'starch' label and improved flavor release with NOVATION Prima 600

Hard gum candies

CRYSTAL GUM CRYSTAL TEX 627M

15-30%

2-5% 1-3% 1-5%

Syrups (60% solids)

Pan-coated sweets

CRYSTAL GUM K4484

10-30%

CRYSTAL TEX 627M, 644

10-30%

Cold-extruded candy cold processed chewy candy Marshmallows and aerated fillings

ULTRA-SPERSE 2000 ULTRA-TEX 4 Advanta-GEL P75 PURITY-W TEXTRA PURITY GUM 539 ULTRA-TEX 2 INSTANT PURE-FLO F ELASTIGEL 1000J

5-10%

1-3% 2-4%

1-3% 2-5%

10 4

11


DAIRY PRODUCTS
High tolerance stabilizers delivering creamy textures and shelf-stability to cultured products, desserts, ice cream and cheese

DAIRY PRODUCTS
High tolerance stabilizers delivering creamy textures and shelf-stability to cultured products, desserts, ice cream and cheese National Starch Recommends
ULTRA-SPERSE 3 ULTRA-SPERSE2000 ULTRA-SPERSE HV NOVATION 5600 N-ZORBIT M NATIONAL FRIGEX HV FRIGEX-W THERM FLO PURITY 660 NATIONAL 1457 Dry mix sauces instant ULTRA-SPERSE 3, HV IF 131 TEXTRA PLUS N-LITE LP Cheese products imitation cheese GEL 'N' MELT ELASTIGEL 1000J

Application
Yogurt, sour cream, cream cheese and cottage cheese

National Starch Recommends

NOVATION 3300 NOVATION 9230 NOVATION 9330 NOVATION Prima 300 FRIGEX-W THERMFLO NATIONAL FRIGEX THERMTEX PURITY 87 STRUCT-SURE 20

Usag e L 1-2%l

Features and Functions of the Starch

Builds viscosity Use in wide variety of products

User and/or Consumer Benefits

Smooth, short texture Good shelf-life stability

Application
Sugar-free puddings dry mix

Usag e L 3-5%l

Features and Functions of the Starch

Easily dispersible Develops high viscosity

User and/or Consumer Benefits

Smooth, creamy texture

1-3%

Builds viscosity Good process tolerance Low hot viscosity

Smooth, rich, creamy mouthfeel and short texture Bland taste Optimal heat penetration; reduced burn-on Ideal for low temperature storage or long shelf-life Cost reduction without compromising quality Smooth, creamy texture Provides cost savings by replacing milk solids and gelatin Meets label requirements for Halal, kosher and vegetarian products Improves texture and reduces meltdown Provides cost savings by replacing higher cost ingredients Prevents coarseness and iciness Controls meltdown; better shape retention Improves creaminess of reduced fat Provides cost savings by replacing milk solids Slow meltdown Improves creaminess and overall product texture Improves creaminess and overall product texture Provides cost savings by replacing higher cost ingredients Smooth, creamy texture Good shelf-life stability Smooth, short texture Smooth, short texture Excellent smooth, creamy texture Cold temperature stability Excellent smooth, creamy texture Good shelf-life stability Easy to cook up Imparts creaminess Smooth, short texture Smooth, creamy texture

4-6% 5-7%

Cheese and cream sauces cook-up

Specialty maltodextrin with low bulk density Use with viscosifying starches Viscosifying starches for HTST/UHT processing

Provides package volume Helps ingredient Good storage stability Smooth, creamy texture Smooth, creamy texture Smooth, creamy texture

2-3%

Use as a one-piece stabilizer Provides viscosity and set

5-7% 3-5%

Viscosifying starches for HTST/UHT processing Low hot viscosity Cold water swelling starches Instant viscosity Easily dispersible Non-gelling

Ice cream, sorbets and novelties

NOVATION 3300, 3600 1-3% NOVATION 8300, 8600 1-3% INSTANT N-OIL II N-LITE D N-SURANCE 1.5%

Provides structure Unique maltodextrins provide 'fat-like' texture Improves heat-shock stability without gumminess

0.5-3%

replaces 25% of caseinate

Partial caseinate replacement

Rich, creamy mouthfeel Improves mouth-coating Bland taste Provides cost savings by replacing milk solids Good heat and process tolerance

INSTANT PURITY SMR NATIONAL DSR TEXTRA INSTANT TEXTRA TEXTRA PLUS Puddings and other dairy desserts cook-up NATIONAL 1457 PURITY 660 NOVATION Prima 300 NOVATION 3300 NOVATION 9230 NOVATION 9330

0.5-2%

Maltodextrins designed to partially replace milk solids non fat (MSNF) Provides 'fat-like' texture TEXTRA products can be used with other viscosifiers TEXTRA PLUS can be used in sugar-free ice Viscosifying starches for HTST/UHT processing Viscosifying starches for HTST/UHT processing Organic starches for HTST/UHT processing Viscosifying starches based on tapioca and waxy maize for HTST processing Viscosifying starches based on tapioca and waxy maize for UHT processing Quick hydration at low cooking temperatures Quick hydration at low cooking temperatures Rapidly hydrating instant starch Develops high viscosity

1-3%

Note: NOVATION starches allow for native 'starch' labeling 9000 Series starches are certified Organic by Quality Assurance International (QAI) NOVATION starches allow for improved flavor release

3-5% 3-5% 3-5%

4-7% FRIGEX-W NATIONAL FRIGEX HV 5-7% NATIONAL FRIGEX THERM FLO Dry mix puddings cook-up Dry mix puddings instant NATIONAL FRIGEX HV 1-5% NOVATION 2700 H-50 INSTANT PURE-FLO F ULTRA-TEX 3 1-5% 4-6%

12

13

ENCAPSULATION

Agents and carriers for flavors, vitamins, nutrients and other active i di t Application
For spray drying and extrusion

FILLINGS AND FRUIT PREPARATIONS

Stabilizers and thickeners for fruit or cream fillings and Features and Functions of the Starch
Good film-formers Low viscosity Recommend 20% volatile actives loading; higher loading for less volatile actives Cold water solubility Good film-former Low viscosity Recommend 20% actives loading Very good oxidation resistance Cold water solubility Excellent film-formers Low viscosity for high solids spray drying Recommend up to 40% volatile actives loading

National Starch Recommends

CAPSUL CAPSUL TA

Usage Level
30-40% solids

National Starch User and/or Consumer Benefits

High oil retention High solids for easier drying Good emulsion stability Clean spray drying operation Complete replacement for Gum Arabic Good oil retention Good emulsion stability Very good flavor preservation Replacement for Gum Arabic Excellent oil retention Very low surface oil Excellent flavor/taste preservation Improves processing; lowers manufacturing costs Reduces delivery and packaging costs Good oil retention Lower processing costs Good bulking agents Recommended for shortenings and creamers Replaces expensive ingredients (caseinate) Clean spray dryer operation Absorbs high levels of oil-based products Frozen fruit fillings thaw and serve

Usage Recommends
NOVATION 2300, 9230 NOVATION Prima 300 NATIONAL 465 THERM FLO FRIGEX-W NOVATION 1600 ULTRA-TEX 2, 4 ULTRA-SPERSE 5, M NOVATION 4600 Advanta-GEL P75 ULTRA-TEX 3 NOVATION 6600 NOVATION Prima 300, 600 THERM FLO FRIGEX-W NATIONAL FRIGEX THERMTEX NOVATION 2300, 3300 TEXTAID-A NATIONAL 104

Features and Functions of the Starch

Thickens and stabilizes Moderate heat and acid stability Thickens and stabilizes Good heat and acid stability Good resistance to boil-out when used in combination with traditional viscosifiers Good resistance to boil-out Good processing tolerance Good freeze/thaw stability with ULTRA starches Good resistance to boil-out when used in combination with traditional viscosifiers Thickens and stabilizes Good heat and acid stability

Application
Bake-stable fruit fillings - cook-up pies, turnovers and pastries

Level
3-6% 3-6%

User and/or Consumer Benefits

Smooth, short texture Smooth, short texture Good low temperature stability Smooth, short texture Smooth, short texture Good storage stability Smooth, short texture Good storage stability Smooth, short texture Excellent low temperature stability

N-LOK NLOK 1930

30-40% solids

3-6% 4-6%

Bake-stable fruit fillings - instant pies, turnovers and pastries

HI-CAP 100

30-40% solids

4-6%

3-5%

Film formers and bulking agents

CRYSTAL TEX 627M K4484 NADEX 772 ENCAPSUL 855 N-CREAMER 46

20-40% solids

General purpose encapsulation agents Good carriers for flavors and spices Good emulsion properties Low viscosity Good dispersibility Good opacifying agent Provides mouthfeel and creaminess High surface area Water soluble

Creamers

3-5%

Retorted fruit fillings Fruit cookie fillings high solids

4-6% 2-6%

Plating/adsorbing

N-ZORBIT M NATIONAL 5730

10-30%

Low viscosity during processing Viscosity develops at end of processing Instant starches Low viscosity during processing Provides pulpiness NATIONAL 104 has excellent resistance to boil-out Stabilizes and builds viscosity Good to excellent processing tolerance Stabilizes and builds viscosity Good to excellent processing tolerance Easy to cook in higher soluble solids systems Stabilizes and builds viscosity Good processing tolerance Easy to cook in high soluble solids systems Instant starches Rapid viscosity development Good processing tolerance Creamy texture Does not mask delicate flavors Good process tolerance High viscosity thickeners and stabilizers

Smooth, short texture in finished product Improves appearance, texture and mouthfeel Simulates fruit puree Cost savings opportunity Good low temperature stability

Fruit preparations solids <55 Brix during cooking

NOVATION 2700, 4600, 9460 NOVATION Prima 600 FRIGEX-W PURITY-W NATIONAL FRIGEX HV FRIGEX-W PURITY-W FIRM-TEX NOVATION 4600, 6600 ULTRA-TEX 2, 4 ULTRA-SPERSE 5, M PURITY 69 NATIONAL FRIGEX PURITY D NOVATION Prima 300, 600 NATIONAL FRIGEX HV FRIGEX-W Advanta-GEL P75 H-50 INSTANT PURE-FLO F ULTRA-TEX 3

3-6%

3-6%

Short, smooth texture Excellent low temperature stability Short, smooth texture Excellent low-temperature stability Cost-effective replacement of pectin Smooth, short texture Good to excellent low temperature stability Cost-effective replacement of pectin Smooth, short texture, creamy mouthfeel Good low temperature stability Creamy texture with slight set Bland flavor profile Smooth, short texture Good to excellent low temperature stability

Fruit preparations 'all-in' process - sugar and starch added together solids >55 Brix

3-5%

3-5%

Cream fillings fresh, frozen - cook-up

3-5% 3-5% 3-5%

Cream fillings instant

5-7% High viscosity thickeners and stabilizers (15-20% of dry mix)

Provides functionality of cook-up starch Increases bake tolerance Smooth, creamy texture

Note: NOVATION starches allow for native 'starch' labeling (e.g., corn starch or tapioca starch) 9000 Series starches are certified Organic by Quality Assurance International (QAI) NOVATION starches allow for improved flavor release

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GLAZES, ICINGS AND TOPPINGS GRAVIES, SOUPS, SAUCES AND INFANT FOODS
National Starch Recommends
NOVATION 2300, 2600 NOVATION 9230, 9260 NATIONAL 465 NATIONAL FRIGEX

Film-forming and texturizing starches for glazes, icings, frostings and toppings

Starches for thickening, texturizing and process improvement Usag e L 2-5%l Features and Functions of the Starch
Viscosifying starches Excellent resistance to heat, acid and shear Excellent process tolerance Viscosifying starches Excellent resistance to heat, acid and shear Excellent process tolerance

Application
Bakery glazes

National Starch Recommends

VERSA-SHEEN

Usag e L l 40-60%

Features and Functions of the Starch

Easily dissolved in hot or cold water High solids with low viscosity

User and/or Consumer Benefits

Excellent sheen Quick drying (with high solids) Easy to spray Cost effective due to low use levels Provides soft surface texture Reduces moisture migration into icings Adheres particulates, salt and seasonings Reduces surface cracking Provides smoothness and creaminess Advanta-GEL P75 imparts gel set Stabilizes foam High gloss Enhances appearance Smooth, glossy texture for optimal appearance Improved flavor release with NOVATION range Native 'starch' label with NOVATION 4600 'Organic Starch' label with NOVATION 9460

Application
Gravies and sauces retorted

User and/or Consumer Benefits

Imparts a smooth texture Excellent stability and shelflife Imparts a smooth texture Excellent stability and shelflife

CRYSTAL GUM PURITY GUM 59 CRYSTAL-TEX 627M K4484 Icings and frostings H-50 INSTANT PURE-FLO F Advanta-GEL P75 H-50 INSTANT PURE-FLO F N-TACK K4484 NOVATION 4600 NOVATION 9460 ULTRA-TEX 3, 4, 2000, HV ULTRA-SPERSE 3, 4, 2000, HV FIRM-TEX TEXTRA TEXTRA PLUS

1015% heated solution 1-2%

Good film-forming, non-tacky Apply before or after baking Good adhesion properties Provides viscosity Improves moisture retention properties Provides viscosity and stiffness Smooth, creamy texture Excellent glazing properties Good film-forming and adhesion properties Excellent viscosifying and texturizing properties Binds moisture released by substrate Functionality in cold process

Sauces and condiments hot packed/filled

Soups and chowders retort fill viscosity

Whipped toppings and meringues Meat, fish and vegetable glazes

1-1.5% of batter 1015% heated 2-5%

Soups and chowders final viscosity Gravies, soups and sauces frozen

NOVATION 2600, 2700 2-5% NOVATION 9260, 9270 THERMFLO FRIGEX-W NATIONAL FRIGEX HV 2-4% NATIONAL 150 NATIONAL 6912 NATIONAL 77-1744 NATIONAL 1545 1-3% PURITY 4 NATIONAL 465 PURITY CSC NOVATION PRIMA 300, 600 NOVATION 8300, 8600 FRIGEX-W NATIONAL FRIGEX NATIONAL 465 1-5%

High viscosity at 175-185 F (79-85 C) with good suspension of particulates

Little or no residual viscosity in final product

Provides viscosity Good heat resistance Viscosifying starches

Smooth, creamy texture Cold temperature stable Excellent low temperature stability and shelf-life

2-5%

Excellent viscosifying and texturizing properties Binds moisture released by substrate

Sauce-like appearance Enhances mouthfeel and surface gloss

Gravies, soups and sauces dry mix/simmer/cook-up

NOVATION 2600, 2700 1-3% NOVATION 9260, 9270 in final product HI FLO PURITY-W NOVATION 4600, 5600 1-4% NOVATION 9460, 9560 in final product 1-4% ULTRA-SPERSE HV in final ULTRA-SPERSE M product ULTRA-SPERSE 3 ULTRA-SPERSE 2000 IF 131

Viscosifying starches

Provides a smooth, short texture

Gravies, soups and sauces dry mix/instant

Instant starches Fast viscosity development Instant starches Fast viscosity development

Provides a smooth, short texture

Provides a smooth, short texture ULTRA-SPERSE range disperses and thickens rapidly

Cold processed relishes Mouthfeel enhancement and texturizing

ULTRA-TEX 4 ULTRA-TEX SR INSTANT TEXTAID-A TEXTAID-A NATIONAL 711 TEXTRA TEXTRA PLUS

2-3% 1-3%

Provides viscosity and smooth texture Provides a pulpy texture

Excellent low pH stability Good suspension of particulates Improves appearance, texture and mouthfeel

0.5-2%

Low-fat/low-calorie products

N-LITE L N-LITE LP INSTANT N-OIL II TEXTRA PLUS N-ZORBIT M

0.5-4%

Cook-up Instant Provides cling with long flowable texture Fat mimetics - allows overall reduction of fats and oils

Replaces gums and sugar solids Ideal for use in Asian-style soups Excellent textural stability Excellent mouthfeel and lubricity

Dry mix bulking Infant foods

up to 30% Tapioca maltodextrin with very low bulk density in dry mix Provides stability and process resistance NOVATION 2300, 3300, 2-5% 4086 NOVATION 9230, 9330

Ideal bulking aid for low calorie dry mix preparations Improved texture

Note: NOVATION starches allow for native 'starch' labeling (e.g., corn starch or tapioca starch) 9000 Series starches are certified Organic by Quality Assurance International (QAI) NOVATION starches allow for improved flavor release
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MEAT, FISH AND ANALOGUES NOODLES, PASTA AND POTATO PRODUCTS
Features and Functions of the Starch
Cooking yield improvement Provides firmness

Binders, texturizers, and yield enhancers for meat, fish, and analogue National Starch Recommends
FIRM-TEX BIN DTEX NATIONAL 740 NATIONAL 1648 NATIONAL FRIGEX HV NOVATION 1900 NOVATION 8300 NOVATION Prima 600 Ground and formed meats patties and meat balls NOVATION 6600 ULTRA-TEX 3 TEXTAID A 1-3% Cooking yield improvement Provides firmness Moist and succulent products Purge reduction Improved flavor release Native 'starch' label Uniform and dense products Moist & succulent products Improved shape retention Native 'starch' label and improved flavor release with NOVATION 6600 Prevents fat separation and fat Contributes to a homogeneous finished Purge reduction Moist and succulent products

Binding and crisping agents for noodles/noodle snacks and potato products; firmness in fresh and retorted National Starch Recommends
HYLON VII NOVELOSE 330

Application
Meats injected, tumbled, and formed

Usage Level
1-3.5%

User and/or Consumer Benefits

Moist and succulent products Purge reduction

Application
Fried noodles

Usag e L l 3-20%

Features and Functions of the Starch

Provides structure Reduces oil pick-up

User and/or Consumer Benefits

Increases crispiness Lower fat contents are possible Offers increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail) Improves shelf-life Lower fat contents possible Replaces mung bean Improves dough handling and reduces stickiness Improves shelf-life Lower fat contents possible Improves clarity and smoothness Reduces stickiness Allows cold water processing Extends cooking time for al dente texture Extends cooking time for al dente texture Offers increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail) Extends cooking time for al dente texture

CRISP FILM Mung bean noodles Noodle snacks Rice flour noodles PURITY D CRISP FILM PURITY D PURITY 90 ULTRA-TEX 3 HYLON VII Hi-maize 240 Hi-maize 260 NOVELOSE 330 HYLON VII

3-15% 5-15% 3-15% 5-15% 5-15% 5-10% 3-9%

Crisp texture Reduces oil pick-up Provides firm, rubbery texture Crispy, light product Reduces oil pick-up Texturizers and binders Binds dry mix to form dough Ease of processing Provides structure Provides structure

1-3%

Forming and shaping Reduction of stickiness in mold Cooking yield improvement Provides firmness Can use in combination with cook-up starches (e.g. FIRM-TEX or BINDTEX) Fat and water binding, yield Emulsion stabilizers

Emulsion meats hot dogs, bologna, and loafs

FIRM-TEX BIN DTEX NATIONAL 740 NATIONAL 1658 NATIONAL FRIGEX HV THERMTEX

1-3.5%

Traditional/fresh pasta

Canned pasta 2-4% Instant starches Effective texturizing & forming Effective water binding Can use in combination with cook-up starch (e.g. NATIONAL FRIGEX HV) Cook-up Effective texturizing & forming Effective water binding 1-3% Effective texturizing and mouth-coating properties to simulate fat components Bland flavor, low hot viscosity Can use in combination with cook-up starch (e.g. NATIONAL FRIGEX HV) Superior bite with greater Improves shelf-life Native 'starch' label and improved flavor release NOVATION 6600 Instant pasta Superior bite with greater Improves shelf-life Enhances mouthfeel and creaminess with organoleptic qualities to fat No flavor masking Reconstituted potato products, potato pieces, hash browns

5-10%

Analogues surimi type

NOVATION 6600 ULTRA-TEX 3

NOVELOSE 330

3-9%

NATIONAL FRIGEX HV

ULTRA-TEX 2, 3 NOVATION 4600 NOVATION 6600 TEXTAID-A INSTANT TEXTAID-A

3-6%

Provides structure Low water-holding capacity Less leaching during Provides structure Low water-holding capacity Less leaching during cooking Instant starches Rapid hydration Excellent binders

Extends cooking time for al dente texture Offers increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail) Decreases cooking time Native 'starch' label and improved flavor release with NOVATION 4600 Improves forming and cutting properties Provides ideal texture Native 'starch' label and improved flavor release with NOVATION 6600

Low-fat/low-calorie meat and fish products, pate

INSTANT N-OIL II N-LITE LP TEXTRA PLUS

1-5%

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PET FOODS AND ANIMAL FEED SALAD DRESSINGS, DIPS and SPREADS

Starches for canned, semi-moist and extruded dry pet foods, and fish feed pellets

Providing stability, creaminess and structure for spoonable and pourable dressings National Starch Recommends
PURITY 420 PURITY 550 PURITY 270 THERM FLO THERMTEX NOVATION 2300 NOVATION 9230 NOVATION Prima 300

Application
Formed meat pieces canned pet foods

National Starch Recommends

FIRM-TEX NATIONAL FRIGEX NOVATION 1600

Usag e L 1-3%l

Features and Functions of the Starch

Provides firmness and structure

User and/or Consumer Benefits

Optimal firm, cuttable texture for best appearance and eating quality Prevents fat separation Alternatives to gum and protein binders Native 'starch' label and improved flavor release with NOVATION 1600 Sets in the can to form loaf on cooling Improves visual appearance (shine, transparency, cling) Improves eating quality (smooth texture, creaminess) Stable throughout extended shelf-life Native 'starch' label and improved flavor release with NOVATION 2600 and Prima 600 Suspends particles at filling temperatures Little or no residual viscosity Retains moisture Reduces breakage Increases chew time Ease of preparation

Application
Spoonable dressings hot process

Usag e L 4-7%l
4-7% 3-5%

Features and Functions of the Starch

Good heat, acid and shear tolerance Low hot viscosity Slight set develops within 48 hrs. of manufacture High resistance to low pH, high temperatures and high shear Thick, heavy-bodied, rich, creamy texture Good heat, acid and shear tolerance Thick, heavy bodied, creamy texture

User and/or Consumer Benefits

Heavy-bodied, creamy, stable dressing Stable dressing with cuttable, rigid texture Long-term cold stability after hot homogenization Enhances organoleptic qualities in low-fat/low-calorie products Enhances organoleptic qualities in low-fat/low-calorie systems Improved flavor release Native 'starch' label with NOVATION 2300, Prima 300 'Organic starch' label with NOVATION 9230 Excellent long-term cold stability Enhances organoleptic qualities in low-fat/low-calorie products Rich, creamy mouthfeel, smooth surface appearance Provides cook-up starch quality with cold process starch Improved flavor release Native 'starch' label with NOVATION 4600, 5600, 6600 'Organic starch' label with NOVATION 9460, 9560 Thick, heavy-bodied, creamy texture Enhances organoleptic qualities in low-fat/low-calorie products Bland flavor - NATIONAL 377 Improved flavor release Native 'starch' label with NOVATION 2300 'Organic starch' label with NOVATION 9230 Produces high quality, low-fat/low-calorie products Can be used to replace higher cost ingredients such as hydrocolloids Excellent long-term stability

Canned loaf types Gravies for canned pet foods

ELASTIGEL 1000J NOVATION 2600 PURITY W NATIONAL 465 NATIONAL FRIGEX HV NOVATION Prima 600

2-5% 2-4%

Provides structure and gel Low hot viscosity Thickens and controls viscosity during filling

3-5%

Fill viscosity for suspension of particulates Semi-moist Dry pet food Dry gravy mixes

NATIONAL 150 NATIONAL 77- 1744 TEXTAID-A BAKA-SNAK INSTANT N-OIL II HYLON VII ULTRA-SPERSE 5 ULTRA-TEX 2 Advanta-GEL P75 HI-FLO FIRM-TEX BAKA-SNAK ULTRA-TEX 2

2-5% 1-3% 3-6% 2-3% in final product 5-15%

High initial viscosity with breakdown Improves machinability Provides structure and strength Easily dispersed No heating required Cold water thickening Controls texture, expansion, density, pellet strength, water absorption and oil retention

Pourable dressings hot process Spoonable and pourable dressings cold process

FRIGEX-W NATIONAL 465 THERMFLO ULTRA-TEX SR ULTRA-SPERSE SR ULTRA-TEX 4 ULTRA-SPERSE M NOVATION 4600, 5600, 6600

2-5%

4-6%

Builds viscosity Smooth, short texture and thick stable, cold viscosity Cold water thickeners Excellent acid and shear tolerance

4-7%

Extruded fish pellets

Reduces breakage Controls sinking rate High oil-loading possible

Spoonable and pourable low/no oil dressings hot process

NOVATION 9460, 9560 THERMFLO 3-5% THERMTEX NATIONAL 377 NOVATION 2300 NOVATION 9230 N-LITE L TEXTRA 3-5%

Cold water thickeners Good acid and shear tolerance Easily dispersible Good heat, acid and shear tolerance Long-term cold stability

Good heat, acid and shear tolerance Thick, heavy-bodied, creamy texture Fat replacers, simulate oil rheology Increases oiliness and mouth-coating Good heat, acid and shear tolerance Can be used with viscosifying starches (e.g. THERMFLO, THERMTEX) Requires 150 F (65.5 C)/ 5 minutes Instant fat mimetics with excellent acid and shear tolerance Can be used with viscosifying starches (e.g. ULTRA-TEX SR, ULTRA-SPERSE SR)

1-4%

Spoonable and pourable low/no oil dressings cold process

N-LITE LP INSTANT N-OIL II TEXTRA PLUS

1-4%

Enables fat reduction without loss of quality Enhances mouthfeel Can be used to replace higher cost ingredients such as hydrocolloids Excellent long-term stability Cost-effective egg-free emulsifier and stabilizing system

Egg-free salad dressings hot/cold process

PURITY GUM 539 N-CREAM ER 46

1-3%

Cold water soluble emulsion stabilizers Can be used with viscosifying starches (e.g. ULTRA-TEX SR, ULTRA-SPERSE SR)

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SNACKS AND CRACKERS SNACKS AND CRACKERS (continued)

Specialty starches for extruded, baked, puffed, fried and formed products; adhesion systems and coatings

Specialty starches for extruded, baked, puffed, fried and formed products; adhesion systems and coatings National Starch Recommends
N-TACK PURITY GUM 59 N-TACK LS

Application
Low temperature/low shear extruded

National Starch Recommends

NATIONAL 4012 PURITY D PURITY W NATIONAL 465 PURITY 660 PURITY 69 THERM FLO NATIONAL FRIGEX PURITY 87 NATIONAL 1457 WNA

Usag e
8-15%

Features and Functions of the Starch

Modifies snack texture Controls expansion Prevents the cell structure from collapsing Provides uniform cell structure Controls expansion Provides uniform cell structure Provides more strength internally during extrusion process

User and/or Consumer Benefits

Ideal snack texture and shape Controls bulk density

Application
Adhesion of large particulates

Usage Level

Features and Functions of the Starch

User and/or Consumer Benefits

Improves adhesion of seasonings and Improves product quality and reduces Does not alter surface appearance Improves adhesion of seasonings and flavors Improves product quality and reduces costs Does not alter surface appearance Easy to use - no water added to system Improves crunchiness

20-30% High performance adhesion aid applied as in solution low viscosity solution 10-30% in solution 15-30% in dry mix 25-30% of dry mix High degree of tackiness without sheen

Moderate temperature/moderate shear extruded

8-15%

Ideal snack texture and shape Controls bulk density Reduces breakage Good eating texture Controls bulk density Reduces breakage Coated nut and cracker application

DRY-TACK 250

High temperature/high shear extruded

8-15%

Excellent adhesion Use as dry powder Melts on heating Increases expansion potential Provides unique texture

Provides the highest strength internally during the extrusion process Controls expansion Prevents cell structure from collapsing during high shear/temperature conditions For increasing viscosity in processing Acts as a binder and sealer to make ideal pellets

BAKA-SNAK ULTRA-CRISP CS NATIONAL 5730

Snack pellets/half products

BAKA-SNACK ULTRA-CRISP CS

3-15%

Uniform shape Great texture Uniform expansion during frying Density control

Hi-maize 220, 240, 260 NOVELOSE 330 CRISP FILM HYLON VII Textural Improvement baked snacks BAKA-SNAK NATIONAL 5730 ULTRA-CRISP CS ULTRA-SPERSE A Hi-maize 220, 240, 260 NOVELOSE 330 CRISP FILM HYLON VII Forming and shaping products baked snacks NATIONAL 77-1869 NATIONAL 77-1847 NATIONAL 5730 ULTRA-SPERSE A CRISP FILM HYLON VII THERMTEX NATIONAL 4012 PURITY 660 PURITY 69 PURITY D NATIONAL 465 Hi-maize 220, 240, 260 NOVELOSE 330

5-15%

Modifies snack texture and expansion

Density control Reduces breakage Hi-maize and NOVELOSE products offer increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail) Good eating texture Controls bulk density Reduces breakage Expanded, light texture gives ideal eating quality Reduces breakage Provides differentiated textural attributes Hi-maize and NOVELOSE products offer increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail) Aids forming and shaping Provides expansion and uniformity

5-20%

Modifies snack texture Reduces hardness Controls expansion Provides uniform cell structure

Reducing cracking and breakage baked snacks

5-20%

Modifies snack texture Increases hardness Reduces expansion

8-20%

High elasticity Instant starches hydrate evenly with limited water Blends easily with other ingredients Improves stability, increases crunchiness Low impact on batter rheology Modifies snack texture Reduces hardness

Wafers Formed and fried snacks

5-10% 6-15%

Less breakage/dust development in handling and packaging Good eating quality Expanded, light texture

Fiber fortification

5-20%

Modifies snack texture and expansion Low water holding capacity relative to other fibers Undetectable in most applications due to small particle size, bland flavor, and appearance

Offers increased dietary fiber and clinically substantiated health benefits (see Nutrition section for more detail)

Adhesion of seasonings and flavors

N-TACK CRYSTAL GUM PURITY GUM 59 CRYSTAL-TEX 627M, 644 K4484

10-30% High degree of tackiness in solution Low viscosity with high solids concentration Quick drying Carbohydrate-based binders Crunchy, shiny coating adhesion aid for seasonings, flavors and particulates

Provides thin, uniform, quick drying films Low sweetness, crunchy texture For low calorie snacks N-TACK can be added prior to baking

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The following are registered trademarks of National Starch and Chemical Company: ABSORBO BAKA-SNAK BIN DTEX CAN-FIL CAPSUL CLEARJEL CRISP FILM CRISPIOCA DRY-FLO ELASTIGEL FIRM-TEX FLO-MAX FRIGEX GEL N MELT HI FLO HI-CAP

HI-SET HYLON INSTANTCLEARJELA MELOJEL N-LITE NLOK N-OIL N-SURANCE N-TACK NOVATION NOVELOSE PURITY SUPERSET TEXTAID TEXTRA THERMFLO THERMTEX ULTRA-SET

ULTRA-SPERSE ULTRA-TEX UNI-PURE VERSA-SHEEN The following are trademarks of National Starch and Chemical Company ADVANTA-GEL BATTER BIND S COLFLO CRYSTAL-SET CRYSTAL TEX ELEGGANCE FLOJEL HI-MAIZE NOVOMEGA N-ZORBIT ULTRA-CRISP

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www.ifpc.com

International Food Products

Home Office 150 Larkin Williams Industrial Court P.O. Box 26377 Fenton, MO 63026

636.343.4111 800.227.8427

National Starch FOOD INNOVATION (US)

10 Finderne Avenue, Bridgewater New Jersey 08807-3300 U.S.A.

Directory Assistance
Tel: 1-866-961-NATL (6285) Fax: 1-609-655-4402 Internet: www.foodinnovation.com

National Starch FOOD INNOVATION (Canada)

60 West Drive Brampton Ontario L6T 4W7 Customer Service 1-800-224-4495 Technical Service 1-905-454-5492 X2151 Fax: 1-905-454-5207

foodinnovation.com

The information given and the recommendations made herein are based on our research and are believed to be accurate but no guarantee of their accuracy is made. In every case we urge and recommend that purchasers before using any product in full scale production make their own tests to determine to their own satisfaction whether the product is of acceptable quality and is suitable for their particular purposes under their own operating conditions. No representative of ours has any authority to waive or change the foregoing provisions but, subject to such provisions, our engineers are available to assist purchasers in adapting our products to their needs and to the circumstances prevailing in their business. Nothing contained herein shall be construed to imply the nonexistence of any relevant patents or to constitute a permission, inducement or recommendation to practice any invention covered by any patent, without the authority from the owner of this patent. 9801-08-0462 2008 National Starch and Chemical Company