Beneo discusses first instant rice starch of its kind

Benoit Tavernier, Beneo rice ingredients product manager told Food Manufacture ​the latest extension to its rice starch portfolio built on its Remypure S52 and S51 products launched in 2018, so was pre-cooked and suited cold processes.

Remypure S51 could be used in products such as yoghurts, he said. "But Remypure S52 was able to withstand even harsher process conditions, so lower pH, higher shear, higher temperatures. You might think of dressings, babyfood jars where quite a harsh sterilisation process is used. With Remypure S52 P - the 'P' stands for 'pre-cooked' - it's an instant starch, meaning it gives instant viscosity to your product.​

"The reason for that is when we launched Remypure S52 and introduced it to certain dressing producers, they informed us: 'it's a very interesting product, however we are using a cold process and we are in need of an instant starch."​

Cold process applications​

That fact that this latest solution could be used in cold process applications potentially allowed manufacturers to adopt that process, so leading to better efficiencies and lower costs, said Tavernier.

In addition, it delivered a stable quality and shelf-life for products that are frozen and then thawed, preventing them from becoming excessively watery.

Rice starch conveyed a creamy texture and full-bodied mouthfeel, so could be used as a fat replacer in products such cream for baked goods, said Tavernier.

Using rice as a base clearly meant the ingredient could be used in a wide range of plant-based foods. As it delivered neutral colour and neutral taste, it would suit flavoured dairy alternatives, such as drinks and desserts, where manufacturers wanted to avoid the notes conveyed by oat-based or corn-based starches.

Clean label credentials​

While the solution was available worldwide, its clean label credentials would attract markets with high consumer demand for such products, such as Europe and the US, Tavernier said.

He said Remypure S52 P had performed well in taste trials, with spoonable dressings, ranch dips and bakery creams tested all receiving positive feedback, particularly regarding the recipes’ creamy textures and stability. Initial applications had been developed in partnership with existing key customers.

Beneo first launched its clean label rice starch portfolio in 2016 and has built on it since then with a range of solutions.