Ingredion Launches Cold Swelling Starches for Instant Bakery Fillings

Ingredion EMEA has added a range of new cold swelling modified potato starches to its highly functional starch portfolio. Helping to meet the rising demand for sweet baked goods, the SWELY™ GEL starch range provides manufacturers with a cost-effective, texturizing solution for instant bakery cream fillings and custard creams.

Bakery manufacturers can choose from three different cold swelling modified potato starches, with different grades depending on their processing and functionality requirements. Each potato starch is purposefully designed to provide high firmness, process and freeze-thaw stability, to deliver the perfect thick creamy mouthfeel in every bite.

Derived from sustainably farmed ingredients, the potato base gives a neutral flavor and color profile to the three SWELY™ GEL starches making them suitable for instant cream bakery fillings for sweet pastries, cakes and buns. SWELY™ GEL starches can be labeled as ‘modified starch’ according to EU legislation and are available in the UK, Africa, Turkey and the Middle East.

Claudia Fiannaca, global business development director, Ingredion EMEA, said: “Baked goods remain a firm favorite across generations and regions, with total bakery product launches rising 7% globally year-on-year. Whether it’s that one-off iced bun on-the-go, or a deep filled cream tart at home for a family occasion, the need to seek out those moments of indulgence and joy from delicious sweet baked goods is set to continue.”

The cream centers that fill different kinds of baked products undergo some of the most demanding processing and storage conditions. This can affect the structure and stability of the filling, resulting in a poor texture and making it difficult for manufacturers to manage fluctuating temperatures and produce a cost-effective recipe. “With our range of functional texturizing potato starches, bakery manufacturers can produce a freeze-thaw stable filling, which maintains the thick and creamy sensory qualities consumers crave. Purposefully designed to swell and bind liquids with excellent dispersibility, SWELY™ GEL modified potato starches are a cost-effective solution that can help bakers deliver superior functionality, as well as baking and texture stability in their products,” Fiannaca added.

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