Beneo has launched its new precooked functional native rice starch, Remypure S52 P. For the first time, it allows food manufacturers to produce clean label food preparations such as bakery fillings with an instant functional native rice starch. The new ingredient delivers soft and creamy textures and high product stability, even under harsh processing conditions such as shear and acid.

Applications such as bakery fillings traditionally have to withstand acidity and/or high shear during preparation, and it can be challenging to maintain optimal functionality under these conditions. The functional native texturizer Remypure S52 P provides manufacturers with a suitable solution to this problem. This pre-cooked starch performs just as well as modified starches in cold processing conditions that involve low pH and/or high shear, whilst being clean label at the same time.

Rice brings added creaminess and mouthfeel to any recipe, thanks to the unique characteristics of the rice starch granules. The rice starch has performed well in taste trials, with bakery creams tested all receiving positive feedback, particularly regarding the recipes’ creamy textures and stability.