KRÖNER-STÄRKE Develops its Range of Agglomerated Ingredients

The company that specializes in clean-label ingredients expands its range of agglomerated ingredients, announces a press release issued by KRÖNER-STÄRKE. The company is currently producing agglomerated wheat proteins, pregelatinized starches and pregelatinized flours based on a several different raw materials. These are being used to produce a diversity of products including a glaze used for pies and baked goods as well as a seed adhesive used to adhere seeds to the top of bread.

All the products in the range are available in an organic format, and depending on the raw material used, gluten free versions are also available. The agglomeration process may be carried out using ‘wet’ methods where a binder is used or ‘dry’ methods where no binder is needed, but in either case no artificial additives are used. Additionally, they are also ideal for use in products developed for those suffering from dysphagia.

Commenting on the new range, Commercial Manager Henrik de Vries said: “As more and more people turn towards a clean-label lifestyle, the demand for a wider range of organic products continues to increase. The development of our agglomerated ingredients is providing food manufacturers with the opportunity of producing products which are appealing and convenient to consumers without the use of artificial additives.”

Currently used primarily in powdered food and beverage products such as soup mixes and instant hot chocolate, agglomeration involves enlarging the particles within a substance by joining together smaller particles to form a granulate or ‘blueberry’ structure. Using agglomerated ingredients can help food producers develop products which have improved flowability, easier lump-free stirring, and improved dispersibility as well as a significant reduction in dust during processing. This reduces wastage and improves plant safety.

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