Starch Pros

July 28^th 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.

Source: http://www.kroener-staerke.de/Aktuelles.1176.0.html?&no_cache=1&L=1

July 20^th 2017

Avantium signs contract with AkzoNobel for pilot biorefinery in Delfzijl.

Avantium, a leading chemical technology company and forerunner in renewable chemistry, locates a new pilot biorefinery at Chemie Park Delfzijl, the Netherlands. Avantium and AkzoNobel have signed a contract for the pilot plant accommodation and the supply of various facilities and services.

The pilot plant will validate the technical and economic feasibility of Avantium’s Zambezi process, which aims to convert woodchips and other second generation biomass into raw materials for the chemical industry. This is an essential step in scaling up the technology from lab to commercial operations. The pilot plant will be located at the Chemie Park Delfzijl, a part of Chemport Europe and is supported by the Groningen province. The plant is expected to be operational in the second quarter of 2018 with Avantium’s Zambezi project on track. This milestone achievement will lead to the employment of approximately 20 people.

Tom van Aken, CEO of Avantium: “Delfzijl is an excellent location for the ongoing development of our Zambezi technology. Beyond the pilot plant, the Chemie Park Delfzijl is a high consideration for the future construction of a commercial Zambezi biorefinery. This reference plant is currently being developed with our partners, AkzoNobel, Chemport Europe, RWE and Staatsbosbeheer. The Chemie Park Delfzijl offers all the necessities to operate our pilot plant through excellent collaboration with AkzoNobel and support from the Groningen province.”

Knut Schwalenberg, CEO of AkzoNobel Netherlands: “With this contract we take a next step expanding the Delfzijl site from its traditional chemical production into biobased and green chemistry. The technology which Avantium brings to Delfzijl complements our own biobased projects on the site in support of the sustainable development of AkzoNobel’s Specialty Chemicals business.”

In February 2017, Avantium announced a partnership with AkzoNobel, Chemport Europe, RWE and Staatsbosbeheer for the development of a reference plant at the Chemie Park Delfzijl to convert woodchips to renewable chemical building blocks.

This biorefinery will be based on a new technology that has been developed by Avantium. The Zambezi process aims for a cost-effective process for the production of high-purity glucose, lignin and a mixed sugar syrup from non-food, second generation biomass. The reference plant will predominantly use forestry residue sourced from the Netherlands.

Glucose is required for the manufacture of products including vitamins, enzymes and other biobased chemicals and raw materials. Lignin is an excellent feedstock for renewable energy and other applications, while the mixed sugar syrup is a good feedstock for the production of ethanol and other biofuels.

Source: https://www.avantium.com/press-releases/

July 17^th 2017

Raising cassava productivity in Africa to meet rising demands in food and industry.

Turning a traditional crop like Cassava into industrial carbohydrates for food and non-food applications is the ambition of many African countries. For many years, commercial cassava cultivation in Africa has been limited but this is changing!

Governments across Africa are pushing for the expansions of cassava investments and value addition which can potentially create more employment and economic development for the countries.

The potential of cassava as a cash crop will increase but how far and fast will the region see the transformation? Going back to the root problems – Africa even though producing the largest volume of cassava, has yet to capitalize on its harvests through modern mechanization, availability of high yield cassava varieties and improving its processing capabilities. Limitation of investments in agriculture tools and infrastructure hinder these realizations. Where and how will plantation owners, farmers and processors seek the capital to support their expansion plans?

CMT’s 3rd Cassava World Africa returns to Lusaka -establishing itself as the preferred conference with commercial interests for cassava industry players across Africa. Covering cassava varieties , supplemental irrigation, seedlings and with  projects players in West and East Africa share their experiences, challenges, and opportunities with the common goal of maximizing cassava value added products.

What’s ‘new’ at 3rd Cassava World Africa?

• Commercial Farm Operator’s perspective on cassava plantation investment
• Regional Government’s Smart Incentives & Policies for Cassava Investment
• Mechanization Solutions in Advancing Cassava Farming
• Market prospects of value added products – Starch, Biofuels, Animal Feed, Glucose Syrup, Flour
• Outlook for Maize vs. Cassava in Africa
• Latest Processing Technologies to Produce Quality Starch

Where and when:

3rd Cassava World Africa

10-11 Oct, 2017 – Lusaka, ZAMBIA

Radisson Blu Hotel Lusaka

Source: http://www.cmtevents.com/aboutevent.aspx?ev=171017&

July 07^th 2017

AGRANA plans to double wheat starch capacity in Pischelsdorf, Lower Austria

At today’s supervisory board meeting, the Supervisory Board of AGRANA Beteiligungs-AG has approved plans to double the production capacity of the wheat starch factory in Pischelsdorf, Lower Austria. The total investment volume will amount to EUR 92 million. After obtaining the necessary official approvals, the intention is to start construction work in early 2018 and to commission the new facility at the beginning of 2020. The expansion project will create 44 new jobs.

“The doubling of our wheat starch production capacity in Pischelsdorf represents an important step for AGRANA in terms of sustainably consolidating our position in the starch market. The expansion of our annual processing capacity at the Pischelsdorf site from 820,000 tonnes at present to over one million tonnes is a major competitive factor. This reflects the increasing level of demand, particularly from the paper industry due to the high proportion of recycled paper and rising demand for packaging stemming from internet / mail order trade”, emphasises AGRANA CEO Johann Marihart.

With 200 employees in future, the Pischelsdorf site also houses Austria’s only bioethanol facility in addition to its wheat starch plant. The close integration of both plants enables the cereals processed to be utilised to an extent of 100%. After extracting wheat starch and gluten, the remaining fractions of the raw materials are used in the production of bioethanol and a highgrade, GMO-free, protein-rich animal feed. Taking into account the high-purity CO2, which is extracted from the fermentation tanks of the bioethanol plant and liquefied by the industrial gas company Air Liquide, this makes a total of four top-quality products which are manufactured from a single commodity.

Source: http://www.agrana.com/en/media/latest-news/

July 07^th 2017

2^nd Starch World Europe, 30-31 Oct, 2017 – Budapest, HUNGARY

Starch industry in EU is more dynamic than ever as the region will see an end to restrictions come October 2017.

Rabobank believes that isoglucose production could take off, particularly in grain and starch-rich but sugar-poor countries such as Hungary, Romania and Bulgaria.

How much demand will there be for starch-based sweeteners after the lifting of quotas ?

Would it replace sugar and what then will the impact be on sugar beet producers ?

How would the EU biobased economy present opportunities for sugar and starch producers and what are the new value added streams including biobased plastics and polymers ?

What novel enzymes are  currently in development to produce new generation of starch derivatives ?

Starches play a vital role in our everyday life. It is the most common carbohydrate in the human diet and is contained in many staple foods.

Starches are can-do ingredients, delivering thickening and binding, freeze-thaw stability.

Whether it’s creating cakes that don’t crumble, ice-cream  with indulgent texture, manufacturers need starches to deliver the food experiences consumers demand.

Starch is also used in paper coating as one of the binders for the coating formulation, and in many other industrial applications from textiles to oil drilling.

With growing calls for naturality and transparency in the supply chain, what does this mean for starch processors ? If processed it out, what is next for clean label?

Held on the 30-31st of October in the vibrant city of Budapest, 2nd Starch World EUROPE is well planned to discuss exciting and relevant issues affecting the region’s starch and relevant industry.

Supported by the European Starch Industry Association, key highlights include:

• Key note presentation by Hungrana on Starch and Sugar production in the Heart of CEE
• Implications post October quota
  – Will starch-based sweeteners substitute the sugar market ?
  – EU sugar reform impact on beet growers and sugar producers
• The new starch plant in Europe : Kall Ingredients Kft
• ADM’s focus and perspective on the global starch industry
• End users perspective on the evolving role of starch – from Nestle, Dulcesol and Limagrain Céréales Ingrédients
• Novel enzymes that can produce new generation of starch derivatives
• Animal nutritionist perspective on Comparing proteins from corn, potatoes & wheat for animal feed nutrition
• Corn Starch & Value Added products  – from Russia’s leading starch producer
• Overview on Clean Label – will No Label be next ?
• Starch-based biomaterials developments
• Starch based bioplastics & current applications in the market
• Isosorbide projections & developing market applications
• Functionality and application markets for pulse fibers, starches & proteins

Source: http://www.cmtevents.com/aboutevent.aspx?ev=171019

July 04^th 2017

ADM to acquire French wheat company Chamtor

Archer Daniels Midland Company announced today that it has completed the acquisition of Chamtor, a French producer of wheat-based sweeteners and starches.

“We are pleased to welcome Chamtor as the latest expansion of our global sweetener and starch footprint,” said Pierre Duprat, president, Europe, Middle East and Africa. “France is well-known in Europe for its wheat production capabilities, and is a key destination market for starch-based products. The Bazancourt plant is ideally located at the heart of the cereal market and within reach of customers across Spain, Germany, France and Benelux. We are excited to add our global capabilities to an already-strong business so that we can together meet growing customer needs throughout the region.”

The French facility, which produces glucose, starch and proteins from wheat, is the most recent in a series of enhancements to ADM’s global sweetener and starch capabilities. In 2015, ADM purchased full ownership of corn wet mills in Bulgaria and Turkey, and a 50 percent stake in a wet mill in Hungary. Last year, the company acquired a sweetener and starch facility in Morocco, and announced expansion plans for the Turkey and Bulgaria plants.

“With increasing demand for sweeteners and starches in Europe, the Middle East and North Africa, ADM is expanding in the region to ensure we meet those growing customer needs,” Duprat continued.

Source: https://www.adm.com/news/news-releases

June 29^th 2017

Sugar replacement, stabilization and viscosity available from green banana flour.

‘Functional fruit flours’ from starchy unripe bananas – which are low in sugar and in some cases high in RS2 resistant starch – could open new doors for formulators looking to clean up labels and reduce sugar, says the firm behind the NuBana green banana flour range, debuting at the IFT show this month.

Green bananas are not sweet/sticky, and can be milled into fine, free­flowing, neutral tasting powders that can be used to reduce or replace wheat or rice flour, maltodextrin, corn or potato starch xanthan gum, sugar, and other ingredients in a wide range of applications from fruit roll­ups to gluten­free muffins.

“We probably know about 40­50 different uses but we are still discovering new applications every month,” International Agriculture Group (IAG) CEO Maurice Moragne told FoodNavigator­USA.

Fruit rollups… with 30% less sugar

One application generating some buzz is a 30% reduced sugar fruit rollup where sugar is replaced with fruit in the form of banana flour, making for a clean label and a more appealing nutrition facts panel.

NuBana green banana flour – which has a slightly earthy but neutral taste and a beige color – is ideal for applications needing viscosity, adhesion or water­binding, from beverages, pasta, puddings, coatings, and cereal bars to fruit fillings, sauces and salad dressings, crackers, baby food and meats, he explained.

“We’re not the first to sell green banana flour, but most of the other players in this sector are boutique, or more retail oriented. We’ve created a business that has commercial scaleability from the farm up, so we can support multinational food companies. We’re not just a middleman marketing company or a self­standing value­added processing business, we’re going right back to the farm.”

NuBana N100 and NuBana P500

The first two products from IAG (which was formed around two years ago) are NuBana N100, which delivers the processing benefits of a native, cook­up starch with unusual viscosifying properties; and NuBana P500, a pregelatinized flour that thickens in cold water and can replace hydrocolloids and stabilize fruit systems (enabling ‘all­fruit’ systems). They can both be labeled as ‘green banana flour’ or ‘banana flour.’

“We see NuBana green banana flour as a great fit for stabilization, clean label viscosity modification, sugar replacement and more in both foods and beverages,” he said. “As a new crop entry into the functional ingredients arena, these flours provide texture and labeling opportunities different from those available from corn, potato, tapioca and other traditional starch starting points.

“But the great thing is that they are 100% banana, 100% natural, there’s only one ingredient.”

Several manufacturers are already working with NuBana and plan to launch commercial products featuring the flours later this year, he added. “We’re at the benchtop analysis plant testing stage with a number of food companies.”

While milling green bananas might seem pretty simple, there are several trade secrets around NuBana, and IAG is also building IP around some new products, he said. “The way you process the bananas and the point at which you harvest them has a big impact on resistant starch content, for example.”

He would not go into detail on the production process, but said: “We could cut corners and solve certain challenges by using different processes – fermentation, various chemical additives, but we have chosen not to do that.”

Rhonda Witwer, VP marketing and business development, noted that entirely green bananas Stage 1) have a starch content of 70­90%, whereas ripe bananas (in which most of the starch has converted to sugar) contain just 15% starch, creating some interesting functional properties.

The starch in NuBana green banana flour contains 75­80% amylopectin and 20­25% amylose, a ratio similar to that in dent corn (field corn) or potatoes, she said.

“NuBana N100 has very long chains of amylopectin, with unique viscosifying activity where it behaves like a lightly cross­linked modified starch. It is able to maintain its viscosity relatively well and delivers higher final viscosity than other types of starches with a minimal amount of breakdown after peak viscosity.”

Gluten­free potential

It also works well in gluten free applications where it can “replace high glycemic flours like rice and potato flour, and may eliminate the need for binders hydrocolloids, resulting in better nutrition and clean labels,” added Witwer. “It also contributes softness and flexibility in gluten­free applications.”

From a nutritional perspective, 15g of NuBana green banana flour is equivalent to half a serving of fruit, she claimed, while 100g of NuBana P500 contains 1,400mg of potassium.

Resistant starch

When it comes to RS2 resistant starch (which is not digested in the small intestine and has beneficial effects on blood glucose), the way green banana flours are processed and subsequently used in food applications is key, she added.

“The two products we are launching at IFT are more about texture and viscosity and functional characteristics,” said Witwer. “The N100 has around 25­30% resistant starch but P500 has a lower level.”

However, the third product in the NuBana range will be very high in resistant starch, and is designed for customers making products such as smoothies or shake mixes or powdered supplements or snack/energy bars that are not baked.

“If you disrupt the granule by heat or shear you can lose the resistant starch,” said Witwer.

‘Green banana flour is poised to take off and be the next major healthy ingredient’

As for claims such customers might be able to make on pack about the forthcoming NuBana high­resistant starch product, the FDA­approved qualified health claim about resistant starch and type 2 diabetes specifically refers to high amylose maize – and not green banana flour – she acknowledged.

However, many food marketers don’t want to talk about disease (diabetes) or use such heavily qualified language on pack anyway, she noted.

Meanwhile, there is a lot of clinical evidence to support more structure/function type claims about green banana flour’s ability to help people better control their blood glucose, she said. “We don’t have to talk about diabetes in our communications.

“Resistant starch and green banana flour are poised to take off and be the next major healthy ingredient. I’ve been doing education in the dietetic community on resistant starch for 10­15 years and awareness is rising from all kinds of different groups, from plant­based to Paleo.”

Source: http://www.iagnubana.com/

June 28th 2017

Starch-Based ‘Super Food’ May Protect Against Variety of Diseases

A chemically-modified starch used to increase fiber content in foods may serve as a prophylaxis of type 1 diabetes (T1D).

High-amylose maize starch — often found in nutrition bars and gluten-free snacks — with chemically linked acetate or butyrate has shown in mouse studies to be capable of helping subjects protect against autoimmune diseases including T1D.

A team of researchers — lead by senior author Charles Mackay, PhD, professor of immunology at Monash University in Melbourne, Australia — fed nonobese diabetic (NOD) mice the modified starch in combination diets with high levels of acetate and butyrate.

Mackay reported the mice’s gut bacteria fermented the modified starch in the mice’s colons, producing higher levels of short-chain fatty acids (SCFAs) acetate and butyrate than the process would with nonmodified starch.

The modified starch improved the mice’s colon lining, reduced proinflammatory factors, and promoted immune tolerance. None of the mice on a combination diet developed T1D — which is developed by T cells mistaking insulin-producing pancreas beta cells as foreign invaders and destroy them.

The positive results suggest there are different actions taken by acetate and butyrate, with the former reducing the rate of autoreactive T cells in the NOD mice, and the latter serving as an energy source for the colon lining cells.

Mackay called the discovery “the beginning of an era of the use of medicinal foods to treat human disease.”

Though Mackay and researchers theorized shaping the gut microbiota with a substantial production of SCFAs could prevent and treat human diseases, there is a significant leap in testing its efficacy on mice to humans.

Julia Greenstein, PhD, vice president of discovery research at the Juvenile Diabetes Research Foundation — a funding source for the mice study — noted the NOD mouse model is different than human T1D diagnoses.

Nearly every mouse of the NOD strain develops T1D, while only 50-60% of genetically predisposed humans develop T1D, Greenstein said.

“We don’t know what would happen if we gave the SCFA-enriched starch to people,” Greeinstein said. “Acetate- and butyrate-enriched starch has a big impact on these animals. No question.”

There is also expressed concern as to whether the starch prevents diabetes from ever occurring, or if it simply serves as a delaying factor in its progression. Long-term clinical studies on its effects would be necessary to know, Greenstein said.

Mackay has expressed interest in beginning clinical trials within a year to test whether the modified starch helps prevent T1D development in at-risk patients — or, those related to T1D patients and with an above-average risk of development, according to screening.

Study coauthor Julie Clarke, PhD, described the chemically-modified treatment as “sort of halfway between being a medicine and being a food,” with capsules unavailable for human patient consumption. She suggested patients would be treated to a tasty combination therapy.

“It’s a research product,” she said. “We recommend to our participants that they mix it with something like chocolate milk.”

Source: http://www.nature.com/ni/journal/v18/n5/full/ni.3713.html

June 20^th 2017

Tate & Lyle celebrates 150 year anniversary of Koog, the plant that revolutionised the starch production industry. 

This year marks the 150-year anniversary of Tate & Lyle’s oldest starch production facility, known as “Koog”, located along the Dutch River Zaan. Continuously looking to make the next steps toward meeting market demands for specialty food ingredients, Tate & Lyle is currently expanding Koog with an eye on further ramping up production of its clean label solutions, and these added facilities are slated to be completed before the end of the year.

The plant has traditionally been an important part of the local community’s development in terms of production and export, bringing jobs, innovation and investments into the area. The facility began producing starch in 1867 and has been expanded over the years with numerous investments to establish new product lines, with the most recent additions mainly targeting consumer demands for clean label, high fiber content and sugar reduction.

“You can clearly see a shift to clean label and sugar reduction in terms of consumer preferences. And we see these two aspects at our site,” says Paul Clarijs, Koog Plant Manager.

Prompted by consumer demand for clean label solutions, the facility began production of Claria Functional Clean Label Starches in 2014, followed two years later by the production of Multivantage Syrup, a low sugar, low viscosity sweetener that can be used to reduce sugar content, while maintaining calorie levels in applications such as breakfast foods.

Recent ingredient innovation includes the Claria Bliss clean label starch product line, which delivers a whiter color than other functional clean label tapioca starches, is GM-free and can be labeled as “tapioca starch.”

“We are the only producer of Claria clean label starch. In addition, we also produce Claria Bliss, which doesn’t use corn as a source, but tapioca. We already launched that product and we can clearly see an expanding market for this,” Clarijs adds.

In 2010, Tate & Lyle commissioned a new Sta-Lite Polydextrose line, the first and only of its kind in Europe. Sta-Lite Polydextrose, a soluble fiber, is a premium, low-calorie bulking agent used to provide body and texture in reduced-calorie, no-added-sugar foods or beverages and/or fiber to a broad range of products including cereals, drinking yogurt/fermented beverages and biscuits. Promitor Soluble Fiber, a transparent premium fiber, has been produced at the facility since 2012 and is used in products such as energy and snack bars.

Speaking on the challenges of adjusting the plant to meet clean label specifications, Clarijs states that: “The major challenge for our plant is that we need to change our philosophy of producing in a way that we comply with new product introductions, so people need to adapt their way of working and be open to a changing environment, that’s the human aspect.”

Moreover, other aspects of particular importance are: “Good alignment with research, changing specifications, a lot of testing, and of course making sure the installations are ready.”

Located just 11km northwest of Amsterdam, the facility receives delivery of non-GMO corn by barge. It operates 24 hours a day, 365 days a year, and spans an area of 25 acres, the equivalent of almost 19 football fields. Located near the Netherlands’ most densely populated areas, Koog’s expansion plans may seem surprising, yet Clarijs says that there are good explanations for the facility’s staying power.

“We source from Europe, as all our products are non-GMO. We have advantages in terms of getting it here, over water, and another advantage is our close proximity to Rotterdam Harbor,” Clarijs explains. “The education level is relatively high here; everyone here is capable of speaking English, and this goes all the way to operator level. So in terms of new product introductions, or having to deal with the research laboratories, language is not an issue.”

For a video interview featuring Paul Clarijs see: https://vimeo.com/222287265

Source: https://www.tateandlyle.com/articles/4

June 15^th 2017

GPC Announce Launch of Allergen Free and Non-GMO Tapioca-Based Product Line

MALTRIN tapioca maltodextrin and tapioca syrup solids (MALTRIN T-Series) are the newest additions to Grain Processing Corporation’s marketed MALTRIN line of ingredients.

The products are sourced from 100% tapioca, making them Non-GM by origin, and are
manufactured with an all-enzyme, demineralized process. MALTRIN tapioca maltodextrins and tapioca syrup solids are allergen free and Cronobacter free, which makes them ideal for infant nutrition formulations among numerous other applications. These new tapioca-based products can also help with clean label requirements for many customers.

High-quality MALTRIN tapioca maltodextrins and tapioca syrup solids can be used in a wide array of applications to add body and improve mouthfeel, aid in plating or spray drying and even help stabilize product formulations. With our broad product line, the application opportunities are nearly endless.

Confections
MALTRIN tapioca maltodextrins and tapioca syrup solids inhibit sugar crystallization, improve the chewiness of soft candies and gummies and lengthen the shelf life of hard candies by inhibiting cold flow. They are also effective binders in direct compression candy tablet applications.

Frozen Applications
MALTRIN T-Series products are effective cryoprotectants that control ice crystal formation in a number of frozen food applications, from desserts to savory meals. They add body and mouthfeel without excessive sweetness or freezing point depression and help stabilize texture.

Nutritional Formulations
MALTRIN T-Series products provide a clean-label source of soluble carbohydrate with a neutral flavor profile and low osmolality. They are a great fit for nutritional beverages, bars and, since they are Cronobacter free, even infant formulas. They add body to improve mouthfeel, moderate sweetness and demonstrate clarity in both prepared and dry mix beverages. In bars and snacks, they provide and maintain a chewy texture over the product’s shelf life.

Spray Drying Aids and Carriers
Low hygroscopicity, neutral flavor, high solubility and ease of drying make T-Series products ideal for spray drying almost anything from flavors to dairy products to colors and fruit juices. They are also extremely effective carriers for high-intensity sweeteners, gums, spices and seasonings.

Source: https://www.grainprocessing.com/spotlights.html