Batters and breadings

PenBind® 196 modified potato starchis designed for use in clear coat batter systems to offset the surface roughness caused by other ingredients.. PenBind® 196 is extremely white in color and bland in taste. Additionally, PenBind® 196 increases hold time and improves crispness .

BATTER BIND® S modified food starch is derived from corn. It is used in batters to provide good adhesion of the coating to meat, poultry or seafood products.

HYLON® VII corn starch is unmodified and derived from high amylose corn. It contains approximately 70% amylose. HYLON® VII starch is used in a variety of food applications where its excellent gelling, film forming and opacifying properties can be realized .

Make texturizing clean and simple without compromising quality 

Today’s shoppers want simple, recognizable ingredients in the foods they buy. Pea starch is widely accepted by consumers as an ingredient in many applications from meat to snacks.¹ In fact, 54% of consumers perceived pea starch to be healthier than other starches.²

PURITY^® P 1002 native pea starch lets you bring that healthful appeal and versatile functionality to a wide range of foods. In addition, you get a consumer-friendly option for clean label and “better-for-you” applications. This solution also enables other in-demand label claims: non-GMO, gluten-free, grain-free, vegan, vegetarian, allergen-friendly³ and kosher.

Enjoy excellent functionality and gain efficiencies

As a flowable powder, PURITY® P 1002 native pea starch offers these additional advantages:

• Quick, firm gelling at lower temperatures than native corn starches
• Low, stable viscosity with little breakdown compared to other native starches
• High water binding capacity
• Good film-forming properties
• Low dusting

Give consumers great taste experiences

Solve texture challenges across a variety of applications, including:

• Baked goods/gluten-free bread:  Use for volume, crumb firmness, shelf life stability and freeze/thaw stability
• Snacks: Extruded, baked and fried: Use to control expansion and for added crispiness
• Confectionery: Use for 50% gelatin replacement, rapid gelling, reduced drying time and improved efficiencies
• Shredded cheese products/anti-caking: Use to create good flowability of shreds with minimal clumping, reduce blistering versus cellulose powder
• Batter and breadings: Use for gluten-free coatings and to create an appealing crispy and crunchy texture. Use to create good adhesion performance in coated poultry products
• Meat emulsions and analogs: Use to improve yield and texture
• Pet food and treats: Use to produce better binding/gel-forming texture and a stronger, more elastic gel perfect for extruded and injection-molded pet treats

1. Ingredion proprietary ATLAS research, consumer study, global, 2019
2. Ingredion proprietary research, Food Advisory Council, shredded cheese consumers, August 2019
3. Not recognized by the U.S. Food and Drug Administration (FDA) and the Canadian Food Inspection Agency (CFIA) as major allergens

An ultra-performance pea flour designed with taste in mind

Meet pulse taste and flavor challenges head on with an ultra-performance pea flour containing 12% protein,^* fiber and micronutrients. Manufactured by Ingredion with pulses sourced in North America, our proprietary process results in a clean taste, with low microbial levels, so you can deliver an enjoyable eating experience that answers taste, texture, and mouthfeel expectations.​

Taste and flavor performance perfected

Thanks to Ingredion’s proprietary physical process technology, new ultra-performance HOMECRAFT^® Prista P 101 pea flour helps you bake-in taste and texture that’s beyond the expected in gluten-free or enriched bakery applications and plant-based snacks.

Compared to conventional dry-milled pea flour, ultra-performance HOMECRAFT^® Prista P 101 pea flour: ^1,2

• Demonstrates an improved sensory profile
  
• Exhibits a lower overall flavor, less bitter taste, reduced raw plant flavor and less chalky/powdery texture
• Has a controlled microbiological load

Manufactured by Ingredion from pulses grown in the U.S. and Canada

When you want a local, North American based supply of plant proteins, look to Ingredion. HOMECRAFT^® Prista P 101 pea flour is sustainably manufactured at Ingredion’s new Vanscoy, Saskatchewan plant protein facility. The revolutionary ultra-performance pulse flour:

• Provides 12% protein^*, fiber and micronutrients
• Labels as pea flour
• Milled from dehulled, dry, split yellow peas that are responsibly farmed and locally sourced
• Manufactured without using chemical processes or additives
• Not produced from regulated allergens (e.g., wheat, soybean)
• Manufactured without producing any wastewater in support of our All Life sustainability plan

Expand your reach into more applications

• Create mouthwatering delight, replace wheat flour, and build appeal in a variety of products, including:
• Gluten-free bakery and snacks
• Baked goods, sweet baked goods (cookies/cakes)
• Crackers
• Bars
• Better-for-you snacks
• Batter and breadings
• Extruded snacks
• Breakfast cereals
• Pasta and noodles
• Soups/Sauces
• Pet food and treats

​Plant-protein expertise to rely on

Access Ingredion’s consumer and market insights, ingredient solutions and unmatched technical and product development expertise to create innovative and delicious plant-based products with the right claims and the clean and simple ingredients list consumers want.

• Browse our range of multi-functional flours
• Discover resources and formulations with a plant-protein focus
• Explore our broad portfolio of in-demand plant-based proteins
• Chat with our SOLUTION GURUS^™

SOURCES:

*on a dry basis

¹Trained descriptive analysis panel, Ingredion

²Processed with a validated kill step to achieve a minimum 5 log pathogenic microbiological risk reduction