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Today's consumers are always looking for new ways to make foods faster, easier, and more convenient. Whether it's transforming a traditional cook-up gravy into an instant dry mix, eliminating the entire cooking step during processing, or replacing costly ingredients without impacting the texture, National's instant starches can satisfy your product development needs. Our broad line of Instant or Cold Water Swelling (CWS) starches-the largest in the industry-can also provide you with tremendous formulation flexibility while taking the complexity and cost out of your processes.
Superior Quality and Versatility in an Instant
National's CWS starches deliver all the quality you would expect from a traditional cook-up starch, yet there is no need for heating and subsequent cooling, so you save time and energy without compromising the finished product. Because we offer so many different CWS starches, based on waxy maize, tapioca, corn, and our unique NOVATION functional native starch technology, you can create just the right texture for your foods and beverages. From smooth and creamy for desserts and dressings, to pulpy for sauces, to cuttable gels or great mouthfeel for low viscosity products, you get what you need from National's CWS line of starches.
A Look at What's New
New in National's Instant starch line is ULTRA-TEX 8, a high performance tapioca starch that delivers high viscosity and a smooth, short, and glossy texture in a range of instant food applications. You'll find ULTRA-TEX 8 starch's smooth, glossy texture and high viscosity impart a rich, creamy quality to instant puddings, sauces, pastry fillings, Bavarian creams, and cheese sauces. It is also ideal for use in frozen or baked goods.
We Can Even Replace Costly Ingredients!
One of many challenges today's food manufacturers are faced with is the rising cost of ingredients used in prepared, cold-processed, and instant food products. National offers a number of products that allow you to reduce or even replace these expensive ingredients and realize substantial cost savings.
For dressing manufacturers, for example, both egg and oil prices have reached record highs. Give our N-CREAMER 46 a try for egg yolk replacement in cold processed dressings for cost savings. To also combat the rising cost of soybean oil, you can reduce the oil without changing the texture of your product by using a combination of ULTRA-TEX SR and TEXTRA PLUS to simulate both the body and mouthfeel of oil.