How to Choose Food Starches

Your guide to food innovation

Table of Contents

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Fillings and fruit preparations . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

stabilizers and thickeners for fruit or cream fillings and preparations

Natural and organic starches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

functional native starches with clean labeling

Glazes, icings and toppings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

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

Nutrition and healthy eating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

resistant and glycemic starches for general nutrition, medical and
functional foods; fat mimetics for reduced fat foods

Gravies, soups, sauces and infant foods . . . . . . . . . . . . . . . . . . . . .17

starches for thickening, texturizing and process improvement

Baked goods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
specialty starches for cakes, cake mixes, breads, and cookies

Meat, fish and analogues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

binders, texturizers, and yield enhancers for meat, fish, and
analogue products

Batters, breadings and coatings . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

starches for adhesion batters and pre-dusts; clear or
textured coatings; breadings

Noodles, pasta and potato products . . . . . . . . . . . . . . . . . . . . . . . .19

binding and crisping agents for noodles/noodle snacks and potato products;
firmness in fresh and retorted pasta

Beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
stabilizers for liquid emulsions and clouds; mouthfeel enhancers
for beverages

Pet foods and animal feed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

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

Cereals. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
specialty starches for extruded, granola type, flaked and shredded cereals

Salad dressings, dips and spreads . . . . . . . . . . . . . . . . . . . . . . . . .21

providing stability, creaminess and structure for spoonable and pourable
dressings

Confections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
hard and soft jelly gums, pan-coated confectionery centers, other sweets
and tablets

Snacks and crackers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

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

Dairy products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

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

Characteristics of specialty food starches . . . . . . . . . . . . . . . . . . .24

viscosifiers, processing aids, emulsion stabilization, texturizers, film-formers,
gelling agents, and instant starches

Encapsulation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
agents and carriers for flavors, vitamins, nutrients and other
active ingredients

Food innovation.com

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.

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.

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.

If you need additional assistance, our sales

team would gladly assist you.

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.

Please contact Jamie Moritz VP of Sales

800-643-1680 x1293

How to use this guide

jmoritz@ifpc.com

The guide is organized by major food segments and includes the following
useful information:

www.ifpc.com

List of common applications

Nationals recommended starches
Suggested usage levels to achieve optimal performance

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.

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.

NUTRITION AND HEALTHY EATING

NATURAL AND ORGANIC STARCHES

Functional native starches with clean labeling

Resistant and glycemic starches for general nutrition, medical and functional foods; fat mimetics for reduced fat foods

National Starch
Recommends

Usage
Level

Baked goods

NOVATION 4600, 6600,

9460

Builds batter viscosity

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

Beverages

NOVATION 4600, 5600 1-4%

NOVATION 9460, 9560
NOVATION 2300, 2600 1-3%
NOVATION Prima 600

Mouthfeel enhancement

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

Builds viscosity
Good to excellent freeze/thaw stability

Application

Confections

Dairy products

Fillings and fruit preparations

Glazes, icings and toppings

NOVATION 4600
NOVATION 9460

2-5%

Gravies, soups, sauces and infant foods NOVATION 2300, 2600, 1-5%
2700, 3300, 4086, 4600,
5600
NOVATION 8300, 8600
NOVATION Prima 300,
600

Features and Functions

of the Starch

User and/or Consumer Benefits

Application

Good moisture retention

Fine, uniform cell structure
Improved quality in low/reduced fat systems

Baked goods and low moisture foods

where dietary fiber and other health
benefits are desired

Noodles, pasta and potato products

NOVATION 1900, 6600,

8300
NOVATION Prima 600
NOVATION 4600
NOVATION 6600

Stabilizes and builds viscosity

Good to excellent processing tolerance

Smooth, short texture

Good to excellent freeze/thaw stability

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

Provides a smooth, short texture

Excellent stability and shelf-life

Moist and succulent products

Purge reduction

1-6%

Excellent binding ability

Improves forming and cutting properties

Provides ideal texture

1-4%

Provides firmness and structure

Improves heat penetration

Optimal firm, cuttable texture for best appearance and

eating quality
Prevents fat migration from meat to gravy
Alternatives to gum and protein binders

Thick, heavy bodied, creamy texture

Enhances organoleptic qualities in low fat/low calorie

systems

Salad dressings, dips and spreads

NOVATION 2300, 4600, 3-7%

5600, 6600

5-50%

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

Extruded snacks and cereals

where dietary fiber and other health
benefits are desired

Hi-maize 220
NOVELOSE 330

5-20%

Source of type 2 or 3 resistant starch and

dietary fiber
Medium particle size, fine white powder with
bland flavor

Breads, baked goods, frozen foods,

and energy bars

NOVOMEGA

Up to 3%

Fat mimetics
for reduced calorie and low fat foods

N-LITE D
N-LITE L
N-LITE LP
N-OIL

1-5%

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

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

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

Low viscosity

INSTANT N-OIL I
INSTANT N-OIL II
Cooking yield improvement
Provides firmness

NOVATION 1600, 2600

NOVATION Prima 600

Features and Functions

of the Starch

Smooth, short texture

Good shelf-life stability

1-4%

Pet foods and animal feed

Hi-maize 240
Hi-maize 260

Usage
Level

Excellent product quality/acceptance

Texturizer, builds body and stiffness
Ingredient and process cost reduction opportunities
Manipulates chewiness
Provides unique textures and innovative processing

NOVATION 9230, 9260,

9270, 9330, 9460, 9560
Meat, fish and analogues

National Starch
Recommends

NOVATION Prima 300

NOVATION 9230, 9460,
9560

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

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

BAKED GOODS

BATTERS, BREADINGS AND COATINGS

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

Application

National Starch
Recommends

Conventional cake mixes, muffins,

INSTANT PURE-FLO F
snack cakes, brownies and cake donuts H-50

Starches for adhesion batters and pre-dusts; clear or textured coatings; breadings
Usag
e

Features and Functions

of the Starch

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

Advanta-GEL P75
NOVATION 4600, 6600,
9460

Egg replacement

Fine pastries/patisserie
Cookies
soft chewy types

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

Usag
e

Adhesion batters
and pre-dusts

BATTER BIND S

20-80% Good cohesion and adhesion

of dry mix Rheology control for optimal pick-up

Crispy batters
for frozen battered meat, fish, poultry
and vegetables Tempura style

CRISP FILM
HYLON VII
NATIONAL 814

5-20%
Provides firm, crisp/crunchy coatings
of dry mix Ideal for fried products or par-fried/frozen
products

Application

Clear, textured batters and coatings

CRISP COAT UC
NATIONAL 0280
NATIONAL 4302

10-40%
of dry mix

CRISP COAT UC
BATTER BIND S

10-30%
of dry mix
10-30%
of dry mix

PURITY GUM 539

N-CREAM ER 46

0.2-0.5%
of dough

Increases specific cake volume

Breadings

ELEGGANCE

up
100%
egg
replacement

Enhances moisture retention

Up to 100% egg replacement in baked goods

Potato products
croquettes and battered fries

3-6%
Replaces whole eggs
3-5%
Builds batter viscosity
of dry mix Moisture management during baking and storage

Partial to full replacement in pie fillings and cheesecake

Good moisture retention
Fine, uniform cell structure

1-1.5%
of dough
1-3%
of dough

Extends shelf-life

Advanta-GEL P75
Extra-moist cakes

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

User and/or Consumer Benefits

National Starch
Recommends

INSTANT PURE-FLO F
H-50
Advanta-GEL P75
INSTANT PURE-FLO F
Advanta-GEL P75
INSTANT PURE-FLO F
H-50

Aeration of batters and fillings

Emulsifying properties
to Replaces whole eggs - liquid or powder

Moisture retention
Improved softness
Reduces spread and increases height
Tenderizes and softens

Moisture retention
Good machinability

NATIONAL 814
NATIONAL 4302
K4484

Shake-on coatings
rubs for baking

Enhanced fiber products

breads and sweet goods

Breads, baked goods and energy bars

N-TACK

20-35%
solution

Food adhesion aid

Adheres toppings (seeds, flavors and seasonings)

Seals dough layers e.g. puff/Danish pastry

VERSA-SHEEN

35-50%
solution

Surface enhancer

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)

Hi-maize 240
Hi-maize 260

NOVOMEGA

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

INSTANT N-OIL II
N-LITE LP

Provides smooth, uniform crispy coating

Ideal for fried and oven-baked products

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

Provides light and crispy texture with browning

control

Superior crispiness
Golden brown color

Invisible, uniform coating

Tender, light and crispy texture with controlled
browning

Superior eating quality

Extended shelf-life
Improves heat lamp tolerance
Golden brown color

HYLON VII
CRISP COAT UC

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

NATIONAL 0280
BATTER BIND S
K4484

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

Superior eating quality

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

0.5 to 2%

Improves uniform pick-up

TEXTRA
TEXTRA PLUS

Advanta-GEL P75
BAKA-SNAK
Glazes and adhesion aids

NATIONAL 0280
CRISP FILM

Features and Functions

of the Starch

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

Suspension of batter

TEXTRA PLUS

Good suspension of the batter components

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

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

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

BEVERAGES

CEREALS

Stabilizers for liquid emulsions and clouds; mouthfeel enhancers for beverages

Application

National Starch
Recommends

Emulsion stabilizer products and clouds PURITY GUM 2000

PURITY GUM 1773
PURITY GUM BE

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

Usag
e
9-12%

N-LITE L
N-LITE LP
CRYSTAL TEX 627M
TEXTRA
INSTANT TEXTRA
TEXTRA PLUS

0.5-5%

ULTRA-SPERSE M
ULTRA-SPERSE 3
TEXTAID-A
INSTANT TEXTAID-A

0.5-3%

Specialty starches for extruded, granola type, flaked and shredded cereals

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

Features and Functions

of the Starch

User and/or Consumer Benefits

ULTRA-CRISP CS
ULTRA-SPERSE A
NATIONAL 5730
BAKA-SNAK
NOVELOSE 330
Hi-maize 220

5-15%

Acts as a binder or processing aid to easily

form a web

Improves eating and overall product quality

Modifies cereal texture and mouthfeel

Low Shear Extruded/Puffed

PURITY D
NATIONAL 1658

5-15%

Medium Shear Extruded/Puffed

PURITY 660

5-15%

High Shear Extruded/Puffed

WNA
NATIONAL FRIGEX
NATIONAL 4012

5-15%

Prevents breakdown during high temperature and

shear extrusion

Provides a uniform shape and texture

Prevents the cell from collapsing

5-10%

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 textural variety

Makes the final product crispier

User and/or Consumer Benefits

Application
Shredded

Allows production of flavor concentrates

Excellent long-term flavor stability

5-10%

Contributes to crispiness
Processing aid to improve shredding
Improves web structure
Reduces breakage

Provides enhanced creaminess and mouth-coating

Cook-up
Cold water swelling
Agglomerated, easily dispersible
Adds mouthfeel to low viscosity systems

1-4%

Instant starches with excellent dispersibility

Low addition levels, full performance
Use in cold, warm and hot systems

Fast dispersion in powdered drinks

Increases body and visual appeal

1-3%

Cook-up
Instant

Improves mouthfeel
Cost reduction through reduced puree/pulp levels

NOVATION 4600, 5600 1-4%

NOVATION 9460, 9560

Usag
e

Complete replacement for Gum Arabic

Can use reduced levels and pressures to obtain
fine emulsion vs. Gum Arabic

Maintains mouthfeel and viscosity after heating/

pasteurization

Simulates fruit and vegetable pulp, enhances visual

appeal
Native starches with modified starch functionality

National Starch
Recommends

Improved quality in low/reduced fat systems

Improved flavor release
Native 'starch' label with NOVATION 4600 & 5600
'Organic starch' label with NOVATION 9460 &
9560

For Textural Attributes Extruded/Puffed BAKA-SNAK

ULTRA-CRISP CS

Granola Cereals

Flaked Cereals

Prevents breakdown and over-expansion during

extrusion
Prevents breakdown during extrusion

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

CRISP FILM
HYLON VII
HYLON V
Hi-maize 220
NOVELOSE 330

5-10%

N-TACK
CRYSTAL TEX 627M
CRYSTAL TEX 644
CRYSTAL GUM

10-30%
solution

Liquid food-grade adhesion aid

Effectively binds granola
ingredients

Improves overall product quality

Sugar and corn syrup levels are reduced in processing

5-15%

Controls expansion

Increases the bowl life

Hi-maize 220
NOVELOSE 330

5-15%

Controls expansion without altering quality

NATIONAL 4012
PURITY D

5-15%

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

K4484
HYLON V
HYLON VII
CRISP FILM

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)

CONFECTIONS

CONFECTIONS (continued)

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

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

SUPERSET LV

Jelly gum candies

Kettle-cooked system
(approx. 76% solids/stoved 48-72 hrs.)
(Generally cook at 280 F/138 C)

Hard gum candies

Pan-coated sweets

Usag
e
8-13%

8-13%

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

Features and Functions

of the Starch

National Starch
Recommends

Usag
e

Features and Functions

of the Starch

NOVATION 2600
PURITY-W
FIRM-TEX
INSTANT N-OIL II
ELASTIGEL 1000J
Advanta-GEL P75

1-3%

Texturizer, builds body and stiffness

Manipulates chewiness
Reduces cold flow

Ingredient and process cost reduction (replace milk

solids and/or expensive hydrocolloids; reduce waste)
Native 'starch' label and improved flavor release
with NOVATION 2600

1-5%

Provides good chew and firm bolus in the mouth

Reduces cold flow

Can be used as full or partial replacement of gelatin

Meets label requirements for Halal, kosher, and
vegetarian products

ULTRA-SET LT

4-6%

Low cooking temperature

Very low hot viscosity
Significantly increased gel strength
Rapid setting
Can reduce cold flow

Productivity enhancement by reducing set time

(<24 hrs.)
Very firm texture
Unique textures possible
Excellent shelf-life and stability

PURITY 660
NOVATION 2300
FLOJEL 65

1-7%

Provides unique textures and innovative processing

(ie., braided ropes, twists, etc.)

Use as partial replacement of wheat flour for more

resilience

Compressed tablet confectionery

CRYSTAL GUM
CRYSTAL TEX 627M,
644

3-6%

Fudge

ULTRA-SPERSE M, 2000
ULTRA-TEX 2

Syrups
(60% solids)

PURITY-W
FIRM-TEX
TEXTRA

User and/or Consumer Benefits

Application

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

Replaces other hydrocolloids

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

Caramels, toffee, nougat, and

chewy candy

Low hot viscosity

Rapid gel formation
Requires 335 F/168 C

Can SIGNIFICANTLY reduce stove time to save on

energy costs and increase throughput
Formulates at high solids
Stable texture over time

HYLON V
HYLON VII

7-11%

Higher hot viscosity

Firm gel strength
Requires 335-350 F (168-171 C)

Firm gels
Can be blended with FLOJEL series starches to
reduce hot viscosity

FLOJEL 60, 65
FLOJEL G
ELASTIGEL 1000J

8-14%

Structurizes water in high solids systems

Low hot viscosity
Firm, gelled texture
Reduces tendency for cold flow

Productivity enhancement
Replaces other hydrocolloids
Reduces drying time
Improves shelf-life (esp. in hot climates)

ULTRA-SET LT

8-13%

Low cooking temperature

Very low hot viscosity
Significantly increased gel strength
Rapid setting

Improves economics - reduces set time (<24 hrs.)

Improves texture
Excellent shelf-life and stability

CRYSTAL GUM
CRYSTAL TEX 627M

15-30%

Provides structure and stabilizes very high solid

systems
Excellent clarity
Film-forming properties
Good compatibility with polyols and sweeteners

Clear appearance
Long-lasting meltdown in mouth
Improves flavor release
Can be used to replace higher cost ingredients
such as Gum Arabic

CRYSTAL GUM
K4484

10-30%

Low hot viscosity

Excellent film-forming and binding
Good solubility and easy handling
Quick drying

Effective barrier coatings

Prolongs shelf-life
Smooth, high gloss surface appearance
Contributes coating elasticity

CRYSTAL TEX 627M,

644

10-30%

Very low hot viscosities

Excellent film-forming and binding
Produces non-hygroscopic, transparent surface
films

CRYSTAL TEX dextrins are solution stable and can

provide extended tank life
Can be used to replace higher cost ingredients such as
Gum Arabic

Cold-extruded candy
cold processed chewy candy

ULTRA-SPERSE 2000
ULTRA-TEX 4
Advanta-GEL P75

5-10%

Provides structure and set

For use in cold processed confections which are
not aerated

ULTRA-SPERSE products aid mixing/addition processes

ULTRA-TEX products for general applications
Advanta-GEL provides firmer gel properties

Marshmallows
and aerated fillings

PURITY-W
TEXTRA

1-3%

High viscosity
Moisture binding

PURITY GUM 539

ULTRA-TEX 2

2-4%

Instant viscosity development

Improves whip and ease of processing
Improves tenderness of final product

Increases shelf-life stability

Productivity enhancement
Increases shelf-life stability
Productivity enhancement

INSTANT PURE-FLO F
ELASTIGEL 1000J

1-3%
2-5%

Reduces pillowing in marshmallows

Better production rates and reduced rework

Low hot viscosity

Provides chewy texture with more clarity than
typical starches

Full or partial replacement of gelatin

Meets label requirements for Halal, kosher, and
vegetarian products

Licorice

Native 'starch' label and improved flavor release with

NOVATION 2300

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

Binding agents
Easy handling, not sticky, no excessive dusting
Excellent compatibility with polyols and
sweeteners

Excellent compressibility and binding

Good pliability and elasticity
Cost reduction through replacement of expensive gums
Improved quality

Texturizers
Smooth, short texture and excellent sheen

Good stability
Smoothness and creaminess and reduction/stability of
grain

Provides viscosity and body

Can use in high solids systems

Excellent product quality/acceptance

Productivity enhancement
Native 'starch' label and improved flavor release with
NOVATION Prima 600

NOVATION Prima 600

10

11
4

User and/or Consumer Benefits


DAIRY PRODUCTS

DAIRY PRODUCTS

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

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

Ice cream, sorbets and novelties

INSTANT PURITY SMR

NATIONAL DSR

Puddings and other dairy desserts

cook-up

Usag
e
L1-2%l

Features and Functions

of the Starch

User and/or Consumer Benefits

Application

Builds viscosity
Use in wide variety of products

Smooth, short texture

Good shelf-life stability

Sugar-free puddings
dry mix

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

Use as a one-piece stabilizer

Provides viscosity and set

Smooth, creamy texture

Provides cost savings by replacing milk solids and gelatin
Meets label requirements for Halal, kosher and
vegetarian products

2-3%

NOVATION 3300, 3600 1-3%

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

Provides structure

Improves texture and reduces meltdown

Unique maltodextrins provide 'fat-like' texture

Provides cost savings by replacing higher cost

ingredients

1.5%

Improves heat-shock stability without gumminess

Prevents coarseness and iciness

Controls meltdown; better shape retention
Improves creaminess of reduced fat

0.5-2%

Maltodextrins designed to partially replace milk

solids non fat (MSNF)

Provides cost savings by replacing milk solids

Slow meltdown

Provides 'fat-like' texture

TEXTRA products can be used with other
viscosifiers

Improves creaminess and overall product texture

Improves creaminess and overall product texture
Provides cost savings by replacing higher cost
ingredients

TEXTRA
INSTANT TEXTRA
TEXTRA PLUS

1-3%

NATIONAL 1457
PURITY 660

3-5%

TEXTRA PLUS can be used in sugar-free ice

Viscosifying starches for HTST/UHT processing

NOVATION Prima 300

NOVATION 3300

3-5%

Viscosifying starches for HTST/UHT processing

Smooth, creamy texture

Good shelf-life stability
Smooth, short texture

3-5%

Organic starches for HTST/UHT processing

Smooth, short texture

Viscosifying starches based on tapioca and waxy

maize for HTST processing

Excellent smooth, creamy texture

Cold temperature stability

Viscosifying starches based on tapioca and waxy

maize for UHT processing
Quick hydration at low cooking temperatures

Excellent smooth, creamy texture

Good shelf-life stability

Quick hydration at low cooking temperatures

Rapidly hydrating instant starch
Develops high viscosity

Smooth, short texture

Smooth, creamy texture

NOVATION 9230
NOVATION 9330

4-7%
FRIGEX-W
NATIONAL FRIGEX HV
5-7%
NATIONAL FRIGEX
THERM FLO
Dry mix puddings
cook-up
Dry mix puddings
instant

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

NATIONAL FRIGEX HV 1-5%

NOVATION 2700
H-50
INSTANT PURE-FLO F
ULTRA-TEX 3

1-5%
4-6%

Cheese and cream sauces

cook-up

National Starch
Recommends

Usag
e
L3-5%l

Features and Functions

of the Starch
Easily dispersible
Develops high viscosity

Smooth, creamy texture

4-6%

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

5-7%

Viscosifying starches for HTST/UHT processing

Low hot viscosity

Smooth, creamy texture

ULTRA-SPERSE 3, HV
IF 131

3-5%

Smooth, creamy texture

TEXTRA PLUS
N-LITE LP

0.5-3%

Cold water swelling starches

Instant viscosity
Easily dispersible
Non-gelling

GEL 'N' MELT

ELASTIGEL 1000J

replaces
25% of
caseinate

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

Cheese products
imitation cheese

5-7%

Partial caseinate replacement

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

Easy to cook up
Imparts creaminess

12

13

User and/or Consumer Benefits

Rich, creamy mouthfeel

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

FILLINGS AND FRUIT PREPARATIONS

ENCAPSULATION

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

National Starch
Recommends
CAPSUL
CAPSUL TA

N-LOK NLOK 1930

HI-CAP 100

Usage
Level
30-40%
solids

30-40%
solids

30-40%
solids

Stabilizers and thickeners for fruit or cream fillings and

Features and Functions
of the Starch

National Starch
Application

Recommends

Level

of the Starch

User and/or Consumer Benefits

Good film-formers
Low viscosity
Recommend 20% volatile actives loading;
higher loading for less volatile actives

High oil retention

High solids for easier drying
Good emulsion stability
Clean spray drying operation
Complete replacement for Gum Arabic

NOVATION 2300, 9230

3-6%

Thickens and stabilizes

Smooth, short texture

pies, turnovers and pastries

3-6%

Moderate heat and acid stability

Thickens and stabilizes
Good heat and acid stability

Smooth, short texture

Good low temperature stability

Cold water solubility

Good film-former
Low viscosity
Recommend 20% actives loading
Very good oxidation resistance

Good oil retention

Good emulsion stability
Very good flavor preservation
Replacement for Gum Arabic

NOVATION Prima 300

NATIONAL 465
THERM FLO
FRIGEX-W
NOVATION 1600

Cold water solubility

Excellent film-formers
Low viscosity for high solids spray drying

Excellent oil retention

Very low surface oil
Excellent flavor/taste preservation

Recommend up to 40% volatile actives loading

Improves processing; lowers manufacturing costs

Reduces delivery and packaging costs

CRYSTAL TEX 627M

K4484
NADEX 772
ENCAPSUL 855

20-40%
solids

General purpose encapsulation agents

Good carriers for flavors and spices
Good emulsion properties
Low viscosity

Good oil retention

Lower processing costs
Good bulking agents

Creamers

N-CREAMER 46

3-5%

Good dispersibility
Good opacifying agent
Provides mouthfeel and creaminess

Recommended for shortenings and creamers

Replaces expensive ingredients (caseinate)
Clean spray dryer operation

High surface area

Water soluble

Absorbs high levels of oil-based products

N-ZORBIT M
NATIONAL 5730

10-30%

Features and Functions

Bake-stable fruit fillings - cook-up

Film formers and bulking agents

Plating/adsorbing

Usage

User and/or Consumer Benefits

3-6%

Good resistance to boil-out when used in

combination with traditional viscosifiers

Smooth, short texture

4-6%

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

Smooth, short texture

Good storage stability
Smooth, short texture
Good storage stability

3-5%

Thickens and stabilizes

Good heat and acid stability

Smooth, short texture

Excellent low temperature stability

4-6%

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

Smooth, short texture in finished product

Fruit cookie fillings

high solids

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

Fruit preparations
solids <55 Brix during cooking

NOVATION 2700, 4600,

9460

3-6%

Stabilizes and builds viscosity

Good to excellent processing tolerance

Good low temperature stability

3-6%

Short, smooth texture

Excellent low temperature stability

3-5%

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

3-5%

High viscosity thickeners and stabilizers

Bake-stable fruit fillings - instant

pies, turnovers and pastries

Frozen fruit fillings

thaw and serve

Retorted fruit fillings

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

Cream fillings
fresh, frozen - cook-up

Cream fillings
instant

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

4-6%

2-6%

3-5%

3-5%

3-5%

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

Improves appearance, texture and mouthfeel

Simulates fruit puree
Cost savings opportunity

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

Provides functionality of cook-up starch

Increases bake tolerance
Smooth, creamy texture

ULTRA-TEX 3
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

14
4

15


GLAZES, ICINGS AND TOPPINGS

GRAVIES, SOUPS, SAUCES AND INFANT FOODS

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

Starches for thickening, texturizing and process improvement

Application

National Starch
Recommends

Bakery glazes

VERSA-SHEEN

Usag
e
L40-60%
l

CRYSTAL GUM
PURITY GUM 59
CRYSTAL-TEX 627M
K4484

1015%
heated
solution

Good film-forming, non-tacky

Apply before or after baking
Good adhesion properties

H-50
INSTANT PURE-FLO F
Advanta-GEL P75

1-2%

Provides viscosity
Improves moisture retention properties

Whipped toppings and meringues

H-50
INSTANT PURE-FLO F

1-1.5%
of batter

Meat, fish and vegetable glazes

N-TACK
K4484

1015%
heated
2-5%

Icings and frostings

NOVATION 4600
NOVATION 9460
ULTRA-TEX 3, 4, 2000,
HV
ULTRA-SPERSE 3, 4,
2000, HV
FIRM-TEX
TEXTRA
TEXTRA PLUS

2-5%

Features and Functions

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

Usag
e
L2-5%l

User and/or Consumer Benefits

Application

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

Gravies and sauces

retorted

NOVATION 2300, 2600

NOVATION 9230, 9260
NATIONAL 465
NATIONAL FRIGEX

Sauces and condiments

hot packed/filled

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

Reduces surface cracking

Provides smoothness and creaminess
Advanta-GEL P75 imparts gel set
Stabilizes foam

Soups and chowders

retort fill viscosity

High gloss
Enhances appearance

Soups and chowders

final viscosity

Excellent viscosifying and texturizing properties

Binds moisture released by substrate
Functionality in cold process

Smooth, glossy texture for optimal appearance

Improved flavor release with NOVATION range
Native 'starch' label with NOVATION 4600
'Organic Starch' label with NOVATION 9460

Gravies, soups and sauces

frozen

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

Provides viscosity and stiffness

Smooth, creamy texture
Excellent glazing properties
Good film-forming and adhesion properties

National Starch
Recommends

NATIONAL 465
PURITY CSC
NOVATION PRIMA 300,
600

1-5%

Features and Functions

of the Starch

User and/or Consumer Benefits

Viscosifying starches
Excellent resistance to heat, acid and shear
Excellent process tolerance

Imparts a smooth texture

Excellent stability and shelflife

Viscosifying starches
Excellent resistance to heat, acid and shear
Excellent process tolerance

Imparts a smooth texture

Excellent stability and shelflife

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

Smooth, creamy texture

Cold temperature stable

Viscosifying starches

Excellent low temperature stability and shelf-life

Viscosifying starches

Provides a smooth, short texture

Instant starches
Fast viscosity development

Provides a smooth, short texture

Instant starches
Fast viscosity development

Provides a smooth, short texture

ULTRA-SPERSE range disperses and thickens rapidly

Excellent low pH stability

Good suspension of particulates
Improves appearance, texture and mouthfeel

NOVATION 8300, 8600

FRIGEX-W
NATIONAL FRIGEX
NATIONAL 465

Gravies, soups and sauces

dry mix/instant

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

Cold processed relishes

ULTRA-TEX 4
ULTRA-TEX SR

2-3%

Provides viscosity and smooth texture

Mouthfeel enhancement
and texturizing

INSTANT TEXTAID-A
TEXTAID-A

1-3%

Provides a pulpy texture

0.5-2%

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

NATIONAL 711
TEXTRA
TEXTRA PLUS
Low-fat/low-calorie products

Dry mix bulking

Infant foods

N-LITE L
N-LITE LP

0.5-4%

INSTANT N-OIL II
TEXTRA PLUS
N-ZORBIT M

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

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
16

17

Replaces gums and sugar solids

Ideal for use in Asian-style soups
Excellent textural stability
Excellent mouthfeel and lubricity

Ideal bulking aid for low calorie dry mix preparations

Improved texture


MEAT, FISH AND ANALOGUES

NOODLES, PASTA AND POTATO PRODUCTS

Binders, texturizers, and yield enhancers for meat, fish, and analogue

Application
Meats
injected, tumbled, and formed

National Starch
Recommends
FIRM-TEX
BIN DTEX

Usage
Level

Binding and crisping agents for noodles/noodle snacks and potato products; firmness in fresh and retorted
Features and Functions
of the Starch

User and/or Consumer Benefits

1-3.5%

Cooking yield improvement

Provides firmness

Moist and succulent products

Purge reduction

NOVATION
1900
NOVATION
8300
NOVATION Prima 600

1-3%

Cooking yield improvement

Provides firmness

Moist and succulent products

Purge reduction
Improved flavor release
Native 'starch' label

NOVATION 6600
ULTRA-TEX 3

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)

Uniform and dense products

Moist & succulent products
Improved shape retention
Native 'starch' label and improved flavor release with
NOVATION 6600

Fat and water binding, yield

Emulsion stabilizers

Prevents fat separation and fat

Contributes to a homogeneous finished
Purge reduction
Moist and succulent products

Usag
e
L3-20%l

Features and Functions

of the Starch
Provides structure
Reduces oil pick-up

Increases crispiness
Lower fat contents are possible
Offers increased dietary fiber and clinically substantiated
health benefits (see Nutrition section for more detail)

CRISP FILM

3-15%

Improves shelf-life
Lower fat contents possible

Mung bean noodles

PURITY D

5-15%

Crisp texture
Reduces oil pick-up
Provides firm, rubbery texture

Noodle snacks

CRISP FILM

3-15%

Improves shelf-life
Lower fat contents possible

Rice flour noodles

PURITY D
PURITY 90
ULTRA-TEX 3

5-15%

Crispy, light product

Reduces oil pick-up
Texturizers and binders

Application
Fried noodles

NATIONAL
740
NATIONAL
1648
NATIONAL FRIGEX HV

Ground and formed meats

patties and meat balls

TEXTAID A

Emulsion meats
hot dogs, bologna, and loafs

FIRM-TEX
BIN DTEX

1-3.5%

NATIONAL 740
NATIONAL 1658
NATIONAL FRIGEX HV
THERMTEX
Analogues
surimi type

NOVATION 6600
ULTRA-TEX 3

2-4%

NATIONAL FRIGEX HV

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

INSTANT N-OIL II
N-LITE LP
TEXTRA PLUS

1-3%

Instant starches
Effective texturizing & forming
Effective water binding
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

Cook-up
Effective texturizing & forming
Effective water binding

Superior bite with greater

Improves shelf-life

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)

Enhances mouthfeel and creaminess with

organoleptic qualities to fat
No flavor masking

18
4

National Starch
Recommends
HYLON VII
NOVELOSE 330

5-15%

Binds dry mix to form dough

Ease of processing

5-10%
3-9%

Provides structure
Provides structure

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

Traditional/fresh pasta

HYLON VII

Canned pasta

Hi-maize 240
Hi-maize 260
NOVELOSE 330
HYLON VII

5-10%

NOVELOSE 330

3-9%

Instant pasta

ULTRA-TEX 2, 3
NOVATION 4600

3-6%

Reconstituted potato products, potato

pieces, hash browns

NOVATION 6600
TEXTAID-A

1-5%

Excellent binders

INSTANT TEXTAID-A

User and/or Consumer Benefits

Replaces mung bean

Improves dough handling and reduces stickiness

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

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

19


PET FOODS AND ANIMAL FEED

SALAD DRESSINGS, DIPS and SPREADS

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

Application
Formed meat pieces
canned pet foods

National Starch
Recommends
FIRM-TEX
NATIONAL FRIGEX
NOVATION 1600

Usag
e
L1-3%l

Providing stability, creaminess and structure for spoonable and pourable dressings

Features and Functions

of the Starch
Provides firmness and structure

User and/or Consumer Benefits

Application

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

Spoonable dressings
hot process

Canned loaf types

ELASTIGEL 1000J

2-5%

Provides structure and gel

Low hot viscosity

Gravies for canned pet foods

NOVATION 2600
PURITY W

2-4%

Thickens and controls viscosity during filling

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

NATIONAL 465
NATIONAL FRIGEX HV
NOVATION Prima 600
Fill viscosity
for suspension of particulates

NATIONAL 150
NATIONAL 77- 1744

2-5%

High initial viscosity with breakdown

Semi-moist

TEXTAID-A
BAKA-SNAK

1-3%

Improves machinability

Dry pet food

INSTANT N-OIL II
HYLON VII

3-6%

Provides structure and strength

Dry gravy mixes

ULTRA-SPERSE 5
ULTRA-TEX 2
Advanta-GEL P75

2-3%
in final
product

Easily dispersed
No heating required
Cold water thickening

Extruded fish pellets

HI-FLO
FIRM-TEX

5-15%

Controls texture, expansion, density, pellet strength,

water absorption and oil retention

BAKA-SNAK
ULTRA-TEX 2

PURITY 420
PURITY 550
PURITY 270
THERM FLO
THERMTEX

20

Features and Functions

of the Starch

User and/or Consumer Benefits

Good heat, acid and shear tolerance

Heavy-bodied, creamy, stable dressing

4-7%

Low hot viscosity

Slight set develops within 48 hrs. of manufacture

Stable dressing with cuttable, rigid texture

3-5%

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

Long-term cold stability after hot homogenization

Enhances organoleptic qualities in low-fat/low-calorie
products

3-5%

Pourable dressings
hot process

FRIGEX-W
NATIONAL 465
THERMFLO

2-5%

Spoonable and pourable dressings

cold process

ULTRA-TEX SR
ULTRA-SPERSE SR
ULTRA-TEX 4
ULTRA-SPERSE M

4-6%

NOVATION 4600, 5600,

6600

4-7%

Spoonable and pourable low/no

oil dressings
hot process

NOVATION 9460, 9560

THERMFLO
3-5%
THERMTEX
NATIONAL 377
NOVATION 2300
NOVATION 9230

Usag
e
L4-7%l

NOVATION
2300
NOVATION
9230
NOVATION Prima 300

Reduces breakage
Increases chew time
Ease of preparation

Reduces breakage
Controls sinking rate
High oil-loading possible

National Starch
Recommends

3-5%

N-LITE
L
TEXTRA

1-4%

Spoonable and pourable low/no

oil dressings
cold process

N-LITE LP
INSTANT N-OIL II
TEXTRA PLUS

1-4%

Egg-free salad dressings

hot/cold process

PURITY GUM 539

N-CREAM ER 46

1-3%

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

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

Excellent long-term cold stability

Enhances organoleptic qualities in low-fat/low-calorie
products

Cold water thickeners

Good acid and shear tolerance
Easily dispersible

Improved flavor release

Native 'starch' label with NOVATION 4600, 5600, 6600
'Organic starch' label with NOVATION 9460, 9560

Good heat, acid and shear tolerance

Long-term cold stability

Thick, heavy-bodied, creamy texture

Enhances organoleptic qualities in low-fat/low-calorie
products
Bland flavor - NATIONAL 377

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

21

Rich, creamy mouthfeel, smooth surface appearance

Provides cook-up starch quality with cold process
starch

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

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


SNACKS AND CRACKERS

SNACKS AND CRACKERS (continued)

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

Application

National Starch
Recommends

Usag
e

Features and Functions

of the Starch

Low temperature/low shear

extruded

NATIONAL 4012
PURITY D

8-15%

Moderate temperature/moderate shear

extruded

High temperature/high shear

extruded

PURITY W
NATIONAL 465
PURITY
660
PURITY 69
THERM FLO
NATIONAL FRIGEX
PURITY 87

8-15%

BAKA-SNACK
ULTRA-CRISP CS

User and/or Consumer Benefits

Application

Modifies snack texture

Controls expansion
Prevents the cell structure from collapsing
Provides uniform cell structure

Ideal snack texture and shape

Controls bulk density

Adhesion of large particulates

Controls expansion
Provides uniform cell structure

Ideal snack texture and shape

Controls bulk density
Reduces breakage

Provides more strength internally during extrusion

process
8-15%

Provides the highest strength internally during the

extrusion process
Controls expansion
Prevents cell structure from collapsing during high
shear/temperature conditions

Good eating texture

Controls bulk density
Reduces breakage

3-15%

For increasing viscosity in processing

Acts as a binder and sealer to make ideal pellets

Uniform shape
Great texture

NATIONAL 1457
WNA
Snack pellets/half products

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

Coated nut and cracker application

National Starch
Recommends

Usage
Level

Features and Functions

of the Starch

User and/or Consumer Benefits

N-TACK
PURITY GUM 59

20-30%
High performance adhesion aid applied as
in solution low viscosity solution

Improves adhesion of seasonings and

Improves product quality and reduces

N-TACK LS

10-30%
in solution

High degree of tackiness without sheen

Does not alter surface appearance

Improves adhesion of seasonings and flavors
Improves product quality and reduces costs

DRY-TACK 250

15-30%
in dry mix

Excellent adhesion
Use as dry powder
Melts on heating

Does not alter surface appearance

Easy to use - no water added to system

BAKA-SNAK
ULTRA-CRISP CS
NATIONAL 5730

25-30%
of dry mix

Increases expansion potential

Provides unique texture

Improves crunchiness

Uniform expansion during frying

Density control
Hi-maize 220, 240, 260
NOVELOSE 330

5-15%

Modifies snack texture and expansion

CRISP FILM
HYLON VII
Textural Improvement
baked snacks

Reducing cracking and breakage

baked snacks

BAKA-SNAK
NATIONAL 5730
ULTRA-CRISP CS
ULTRA-SPERSE A

5-20%

Hi-maize 220, 240, 260

NOVELOSE 330

5-20%

Modifies snack texture

Reduces hardness
Controls expansion
Provides uniform cell structure

CRISP FILM
HYLON VII

Modifies snack texture

Increases hardness
Reduces 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

Forming and shaping products

baked snacks

NATIONAL 77-1869
NATIONAL 77-1847
NATIONAL 5730
ULTRA-SPERSE A

8-20%

High elasticity
Instant starches hydrate evenly with limited water
Blends easily with other ingredients

Wafers

CRISP FILM
HYLON VII

5-10%

Formed and fried snacks

THERMTEX
NATIONAL 4012
PURITY 660

6-15%

Improves stability, increases crunchiness

Low impact on batter rheology
Modifies snack texture
Reduces hardness

Less breakage/dust development in handling

and packaging
Good eating quality
Expanded, light texture

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)

Fiber fortification

Adhesion of seasonings and flavors

PURITY 69
PURITY D
NATIONAL 465
Hi-maize 220, 240, 260
NOVELOSE 330

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

5-20%

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

22

Provides thin, uniform, quick drying films

Low sweetness, crunchy texture
For low calorie snacks
N-TACK can be added prior to baking

23
4

24

25

26

27

29

28

30

31

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

28

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