KRÖNER-STÄRKE Launches Clean Label Solution For Batters

July 28th 2017

Kröner-Stärke launches clean label solution for batters.

German natural starch producer, Kröner-Stärke has turned its attention to the convenience foods market. With a view to cleaning up the unhealthy image of breaded or battered foodstuffs, the company has developed wheat starches which allow food processors to formulate on-trend, clean-label products which are rich in texture and taste, but contain no chemicals.

Kröner-Stärke is offering a number of naturally produced starches ideal for use with meat, seafood and vegetables. These starches not only allow the batter to be declared as a clean-label ingrediënt but are designed for good adhesion, crispiness and coating stability. When used in a coating, they produce a protective film around the food, which also inhibits the fat uptake when the product is fried – meaning that food processors can offer a healthier overall product to the convenience market.

Depending on the application required, the starches offer a range of functional properties for food manufacturers in batters or coatings. Such properties include enhanced pre-dust adhesion, a crisp brown coating on baked foodstuffs, reduced fragility, batter color control, flavor adhesion, glazing, texture modification and film forming. As well as outright replacement, existing recipes can be enhanced by mixing clean-label starch with flour to create a lighter, more versatile batter.

One of the latest developments is a ready batter mix suitable for fresh or frozen fish, meat and vegetables called COASTAR. The pre-mix comes with or without added salt. When mixed with water, it yields a pure wheat-based batter for a coating that is free from additives, milk and egg proteins. It offers lump-free mixing, stable viscosity, good flowability and good adhesion. Importantly for the convenience market, it offers good freeze-thaw stability.

Tailor-made ready batters in gluten-free and organic form are also available through the glutenfree wheat starch, SANOSTAR. This is a hot swelling starch that is suitable for people who are intolerant to gluten. It is produced from selected raw materials and untreated spring water, contains no additives or enzymes, and yet provides high levels of functionality such as excellent technical and sensory properties, very good flowability, good texture and good adhesion.

Included in the range for food processors looking for a multi-purpose and cost-efficient functional ingredient, is Kröner-Stärke’s STIKKER. This is a native, hot swelling starch that is intended for bread systems, or as a main ingredient for batters.

Kröner-Stärke’s product development technician, Maren Wiese, commented: “We believe that manufacturers of batters and coatings can respond to recent healthy eating trends by simplifying their ingredients and keeping them as natural as possible. Our starches offer the same functionality as traditionally modified starches, but without the negative health perceptions. For all our products, we can offer technical support and additional raw materials on request.”

Whether food processors are seeking to revamp the traditional Schnitzel, simply produce a light and delicious fish coating, or looking to clean up their label to improve shelf appeal, then using a naturally produced starch is a cost-efficient answer, the company claims.


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