N-CREAMER® 2230 starch

Reduce costs while maintaining product quality

Deliver a quality texture in a range of applications

N-CREAMER® 2230 starch is a highly cost effective, all-in one emulsifier and viscosifier designed to help food manufacturers save on recipe costs while maintaining the quality and deliciousness of end products. With N-CREAMER® 2230 starch, manufacturers can save up to 15% on recipe costs by replacing ingredients, such as egg or other emulsifying systems. This ingredient also provides excellent texture stability over shelf-life. 

Improved texture and functional performance

N-CREAMER® 2230 starch is simple to use across a broad range of processes because of its easy and fast dispersion in water. It is ideal for use in a range of applications such as mayonnaise, dressings and cooking creams due to the ‘high fat’ mouthfeel it provides in ‘low fat’ formulations. N-CREAMER® 2230 starch can also be used to improve functional performance in analogue and processed meat as it is a cost effective and direct replacement for caseinate.

N-CREAMER® 2230 starch can be used in applications such as:

  • Mayonnaise, dressings, potato salad: Save up to 15% on recipe costs while developing high quality, low fat products with superior shelf-life stability. Do all of this without compromising on the overall sensory experience.
  • Cooking cream: This ingredient provides good emulsification, high viscosity, improved mouthfeel and cooking stability.
  • Meat analogues and processed meats: Replace sodium caseinate or soy protein isolate to achieve cost savings while improving the processing and emulsification.
  • Sponge cake: Improve the freshness perception of sponge cake by creating a lighter texture, without compromising on product quality or deliciousness.

Provides excellent emulsion and texture stability over shelf-life versus egg in mayonnaise

With N-CREAMER® 2230 starch, manufacturers can benefit from improved texture and sensory experience without compromising processability and product appearance.

Protein texture changes during shelf-life
Emulsifying starch texture stability
Loaded hotdog with chips and garnishes on the side

Features and benefits


  • Viscosity and emulsification in one
  • Broad range of process tolerance
  • Easily dissolvable


  • Recipe cost savings 
  • Improved texture stability over shelf-life
  • No negative impact on performance eg. processability
  • Suitable for hot and cold processes

The information described above is offered solely for your consideration, investigation and independent verification. It is up to you to decide whether and how to use this information. Ingredion Incorporated and the Ingredion group of companies make no warranty about the accuracy or completeness of the information contained above or the suitability of any of their products for your specific intended use. Furthermore, all express or implied warranties of noninfringement, merchantability or fitness for a particular purpose are hereby disclaimed. Ingredion Incorporated and the Ingredion group of companies assume no responsibility for any liability or damages arising out of or relating to the foregoing.