Loryma’s Lory Starch Saphir pure is set to stand out from other products in the category because it is not modified and does not need an E number.

Additionally, E number-free preparation allows food processors to simplify end-product formulas and avoid the use of artificial ingredients.

German-based Loryma says its clean label, wheat-derived and native adhesion starch is as efficient as conventional modified starches, providing “optimum adhesion properties for all types of substrate coatings.”

“Until now, manufacturers have had no choice but to forego the use of adhesion starches and their associated benefits if they wanted to declare their product free of E numbers,” says Dr. Markus Wydra, head of R & D starches & proteins at the Crespel & Deiters Group.

“With the introduction of Lory Starch Saphir pure, however, we have developed a highly functional wheat-based solution that contributes significantly to a perfectly crisp breading,” he explains. 

Air bubble-free coating
Lory Starch Saphir pure achieves adhesion through the forming of vapor-permeable films. Allowing steam to escape through the coating, binding optimally to various substrates such as meat, fish or plant-based alternatives.

The product also doesn’t deliver air bubbles or crumbling of the coating.

“Used as a functional ingredient in batter and tempura or as a pre-dust, Lory Starch Saphir pure provides a crispy surface while reducing fat absorption in the fryer,” the company notes.

Moreover, the wheat starch is neutral in taste and has a low viscosity, making it easy to use.

Starch moves
Companies are innovating around starches to develop new products with improved functionalities and that cater to the plant-based trend.

Ingredion told us last month that it will soon launch its first plant-based gelling starch, “a minimally processed, cost-stable ingredient that delivers exceptional mouthfeel in dairy and passes the ‘fork test’ in cheese.” 

The company also recently launched a multifunctional rice starch under its Novation Lumina brand. 

In December, Avebe presented a dairy-free Parmesan cheese made from potato starch and protein.