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Native Starch Blends for Quiche
Consumers in the UK are increasingly focusing on the number of additives in their food. Campaigns such as the
Food Standards Agency Salt Reduction campaign and Jamie Oliver's focus on school meals have encouraged
consumers to read labels and think about the food they are eating. This has lead to increased pressure on
manufacturers to reduce the number of additives in processed foods.
Statistics compiled using Mintel's Global New Product Database show that the UK is the leading country in
Europe for the launch of foods labelled as all natural or without preservatives or additives.
In order to address the need for clean label products Dera Food Technology has introduced functional starch
blends for quiches and egg custards based entirely on native starches.
By careful analysis of the synergies between different starches Dera has developed the Derasperse blends
to address specific manufacturing issues.
- The Derasperse blends are quickly and easily dispersed into the mix.
- Cold viscosity is excellent in order to hold particulate in suspension and avoid splashing during depositing or when the uncooked quiche is moved along production lines.
- Common cooking problems such as trenching and souffléing are prevented.
- The Derasperse blends are able to stabilise particulates with high moisture content such as vegetables.
- The cooked quiche has a creamy eat with a firm but springy set.
- Shelf life is optimised. Retrogradation of the starches is minimal, so shrinkback and other problems due to moisture migration which can limit shelf life are avoided.
- Derasperse blends can reduce the amount of egg and cream used in recipes.
For further details contact info@derauk.co.uk or call 01954 267567