Loryma launches E number-free adhesion starch for breaded products
Lory Starch Saphir pure’s adhesion properties and the ability to form vapour permeable films means it allows steam to escape through the coating, which binds to various substrates such as meat, fish or plant-based alternatives. There are also no air bubbles or crumbling of the coating. Used as a functional ingredient in batter and tempura or as a pre-dust, Lory Starch Saphir pure provides a crispy surface while reducing fat absorption in the fryer. The wheat starch itself is neutral in taste and has a low viscosity, making it easy to use.
Dr Markus Wydra, head of research & development starches & proteins at the Crespel & Deiters Gorup, who was involved in product development says manufacturers have choice to use adhesion starches and their associated benefits if they want to declare their product free of E numbers.
“With the introduction of Lory Starch Saphir pure, however, we have developed a highly functional wheat-based solution that contributes significantly to a perfectly crisp breading,” Wydra says.
