Manufacturer targets starch with clean label development
Using its existing Z Trim fibers, the group, which shares its name with the product, says it has begun gradually releasing a new blend of goods making use of technology known as NanoGum to meet specific industry requirements.
According to Z Trim, its latest range of NanoGum blends, devised as a corn or oat-derived stabilizer and texture enhancer, can reduce calorie content in a number of products from pies and sauces, to ice cream and processed meats.
The products, which come in powder form, have been launched by the company in a bid to target what it sees as strong demand for alternatives or supplements to commercially available modified starches without compromising quality.
“The NanoGum is more stable across temperatures (freeze/thaw/heat) as well as in the management of acidity - enabling pH balance,” stated a group spokesperson. “[The products] are superior to modified starch in terms of management of moisture levels, fat and calorie replacement, solids suspension and textural enhancement.”
The spokesperson claimed there are a wide variety of uses for the latest blends that can remove the need to use words such as ‘modified’ on labels, a designation that consumers are increasingly wary of in their products.
“It isn’t modified in the manner of some starches, and it is comparatively non-carbohydrates and non-caloric,” he stated.
The spokesperson claims that the reduced viscosity of NanoGum, a side effect of smaller fiber content compared to the traditional Z Trim products, can allow lower calorie stabilization with increased fibre content.
In addition to flavor and texture, the group claims that in comparison to the use of starch in product formulation, the Z Trim blends can be cost effective, with a usage level of about 1.75 per cent compared to the 4 to 5 per cent required of modified food starches.
