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TECHNICAL SERVICE BULLETIN

TEXTAID®-A
TEXTAID-A is a modified food starch refined TEXTAID-A is primarily recommended as a
from corn. It is an easily dispersible pregelati- texturizer and not as a thickener.
nized starch that imparts a unique "pulpy" or
"grainy" texture to food systems. TEXTAID-A works best when the following
methods of handling and incorporation are
Physical Properties: observed:

Color White to off-white Add dry TEXTAID-A to the cold portion of


Form Coarse powder the product before cooking, or slurry
Moisture Approximately 8% TEXTAID-A with an excess of water so
pH Approximately 8 that the slurry is low enough in viscosity to
permit pumping.
Features and Benefits:
In addition, TEXTAID-A could be added to
TEXTAID-A is a coarsely ground instant an oil phase (if present) or to any
starch that is easily dispersed and imparts non-aqueous system prior to adding to the
a pulpy or grainy texture to both high and total formula.
low acid foods. TEXTAID-A partially hy-
drates in cold water but requires moder- Adding TEXTAID-A to a conventional
ate heating for complete development of cook-up starch slurry is not recommended.
texture. This desirable "pulpy" or "grainy" TEXTAID-A should not be subjected to a
characteristic is retained even after ex- milling or grinding operation as this will re-
tended retorting in both high and low pH duce its textural effect. It is not advisable
food products. The pulpiness imparted by to add TEXTAID-A to a hot mix as some
TEXTAID-A allows it to be used to simu- lumping may occur.
late tomato and fruit pulp in food systems.
Applications:
TEXTAID-A preparations retain their fresh
packed natural appearance over ex- Tomato Products TEXTAID-A helps retain
tended periods on the shelf. For many "true tomato" character and a rich, "pulpy"
food systems it is suggested that a spe- appearance in tomato, spaghetti, and
cialty, modified waxy maize food starch pizza sauces. This quality affords a
be added in addition to TEXTAID-A. Use marked increase in both eye appeal and
of this type of starch combination offers mouthfeel.
uniform thickening, desirable pulpiness
and good stability.
(continued)

The information given and the recommendations made herein are based on our research and are believed to be accurate but no guaranty of their accuracy is made. In every case we urge and recommend that purchasers before using any
product in full scale production make their own tests to determine to their own satisfaction whether the product is of acceptable quality and is suitable for their particular purposes under their own operating conditions. No representative of ours
has any authority to waive or change the foregoing provisions but, subject to such provisions, our engineers are available to assist purchasers in adapting our products to their needs and to the circumstances prevailing in their business.
Nothing contained herein shall be construed to imply the non-existence of any relevant patents or to constitute a permission, inducement or recommendation to practice any invention covered by any patent, without authority from the owner of
this patent. We also expect purchasers to use our products in accordance with the guiding principles of the Chemical Manufacturers Association’s Responsible Care® program.

National Starch and Chemical Company · 10 Finderne Avenue, Bridgewater, NJ 08807 · 908-685-5000 · www.foodinnovation.com
TECHNICAL SERVICE BULLETIN
Page 2.

TEXTAID®-A (continued)

Fruit Products -- When cooked in fruit juices, Baby Foods -- Normally, the processing of
TEXTAID-A produces sauces which simulate such products destroys the natural texture of
the natural texture of crushed fruit. Because of fruit and vegetable components. The use of
its tolerance to low pH and high temperature TEXTAID-A helps maintain texture for both
conditions, TEXTAID-A can be used with fruit appearance and mouthfeel. Unlike the fibrous
juices to make excellent donut and turnover cellulosic material present in vegetables and
fillings without the problems inherent in using fruit which must be strained for baby foods,
fresh or frozen fruit. the pulpy TEXTAID-A can be digested by sali-
vary enzymes.
Drinks -- When used at low levels,
TEXTAID-A enhances the natural "real fruit" TEXTAID-A meets National Food Processors
texture of fruit drinks such as orange or pine- Association standards for thermophilic
apple. spores.

Cereals -- When used in "instant" hot cereals, Label Declaration:


TEXTAID-A helps provide a desirable mouth-
feel. The TEXTAID-A particles remain discrete "Food Starch-Modified"
even after adding hot water or hot milk, and
the undesirable pasty character associated
with some hot, instant cereals can be avoided.

Fabricated Potato Products -- TEXTAID-A


has unique textural and binding properties
which make it ideal for use in fabricated potato
products.

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