CRUNCHIER

CREAMIER
THICKER
SOFTER

About
Tate & Lyle
Tate & Lyle is a world-leading renewable food
and industrial ingredients company, serving
a global market from more than 45 production
facilities throughout Europe, the Americas and
South East Asia. Our efficient, large-scale
manufacturing plants turn agricultural products,
corn, cane sugar, and locust beans into valuable
ingredients for our customers.
These ingredients add taste, texture, nutrition and
increased functionality to products that millions of
people around the world use or consume every day.

TATE & LYLE FOOD STARCHES

Our European
ingredients business
Tate & Lyle is a leading producer of native and modified
starches for customers in the food industry, with
state-of-the-art plants in Europe and the US.
In Europe, we make a wide variety of starches and
sweeteners in six manufacturing plants, conveniently located
in Europe's corn belt or near key markets. Our six research
centres give our customers the edge in fast-tracking products
from development to the supermarket shelf.

Starches and Sweeteners

Food Systems
R&D/Application Centres

Tate & Lyle has a proud heritage in

food and industrial ingredients. It is
renowned for its world leading brands
and continuous drive to add value
through innovation. We are a key partner
to the European industry through our
Single Ingredients and Food Systems
businesses.
Tate & Lyles Single Ingredients platforms
are centered on nutritive and high-intensity
sweeteners, texturant starches, and
include nutritionally beneficial fibres to
meet evolving dietary trends.

Our starches are key additives in

paper and board production, and we
supply nutritious co-products that are
fundamental to animal feed.
Tate & Lyle Food Systems is a market
leader with the reputation as a fast and
flexible provider of customised solutions
for food products. The main focus of our
extensive portfolio of food systems is to
stabilise texture, enhance and extend
product life.

Our decades of experience in

manufacturing processes and access to
a broad knowledge of raw materials, is
coupled with a deep expertise of complex
food systems. This unique combination
helps give our customers the competitive
edge they are looking for.
www.tateandlyle.com

TATE & LYLE FOOD STARCHES

Our range of
FOOD STARCHES
Using our starches, our technical support service
team works with customers to find cost-effective
ways of developing traditional products or creating
innovative new products that meet consumers
changing needs.

Good to know
Quality
Our native and modified food starches
are produced under Good Manufacturing
Practice (GMP) conditions to the highest
quality standards. Our modified food
starches meet the requirements of EC
Directive 2008/84/EC. Our food starch
plant in The Netherlands is certified to
ISO 9001:2000, HACCP, BRC and AIB.
Every product comes with documentation,
enabling our customers to label their
products accordingly.

We recognise our customers' concerns

about genetically modified (GM) products.
We have responded to this by implementing
a strict raw material purchase policy, as well
as a documented system to demonstrate
traceability and, where needed, segregation
and identity preservation
Furthermore PCR tests help to ensure
the non-GM status of our starches as
per EU Regulations (EC) 1829/2003
and 1830/2003.

This includes:

Packaging
Our food starches are available
in the following packaging:

Product specifications and test methods

25kg paper bags

Certificates of analysis

1000kg big bags

We can also supply Kosher and Halal

certificates upon request.

Bulk tankers

Pallets
Block wood pallet 1mT
Block wood pallet 1.25mT
Labelling
Native starches and certain minor
modified food starches that are not
considered as food additives in the
EU are labelled as starch.
Modified food starches are labelled as
modified starch; the specific name or
E-number does not need to be indicated.
See the appendix on page 15 for the
E-numbers of our various starches.

Modified food starches

Native food starches can be modified
both physically and chemically to improve
their functional properties and increase
their suitability for various processing
and manufacturing conditions.
Tate & Lyle produces a wide range of
modified food starches to improve the
appearance, stability, texture and quality
of a variety of food products including
soups, sauces and dressings, meat,
bakery products, dairy products
and confectionery.
Our range of modified food starches
includes the following:
Cook-up modified starches
Instant starches
Thinboiling starches
RESISTAMYL & CREAMIZ
Cook-up modified starches
We use various cross-linking and
substitution reactions to stabilise
native food starch.
Indeed, several different cross-linking and
substitution reactions can be used to
stabilise a starch:
Cross-linking the starch granule with
adipates and phosphates improves
the starchs resistance to high
temperatures, acidity and high shear,
and modifies texture, giving a very
stable profile.
Using acetyl or hydroxypropyl, the
starch improves its final water binding
capacity and hence the shelf life and
appearance of the final food product.
The brands RESISTAMYLTM & CREAMIZTM
offer a full range of cook-up starches.

Tate & Lyle produces a wide range

of food starches to improve the
appearance, stability, texture
and quality of a variety of
food products.

RESISTAMYL HP starches offer

improved characteristics versus
RESISTAMYL ADA starches including
greater clarity of the starch gel, higher
viscosity, reduced syneresis, superior
freeze-thaw stability and greater shelf life.
CREAMIZ creates a film-coating
texture and brings creaminess to
yogurts, desserts and dressings.
MERIGEL Instant starches
Food starches are generally insoluble
in cold water. Through a process known
as pregelatinisation, we modify the
properties of starches to give them instant
viscosity in cold conditions. We produce
various pregelatinised starches under the
brand MERIGEL.
Produced using the drum drying process,
these cold water swelling starches thicken
when added to cold or warm water and
are excellent texturing agents for cold
processed and instant foods.
THINGUM Thinboiling starches
Food products with a high solid content
such as confectionery gums require cookup starches which have a low viscosity
during cooking to allow the smooth
formation and drying of the gums.
We use acid hydrolysis to produce
our THINGUM ranges of thinned
starches which are used widely by
confectionery manufacturers.

Native food starches

We produce native maize and waxy
maize starches under the brand name
MERIZET in our plants in Western
and Central Europe. Customers use
MERIZET in many food products to
provide body and bulk, viscosity, and
in snacks and cereals, a crispy texture.

TATE & LYLE FOOD STARCHES

Our starches in your

soups, sauces, dressings
and convenience food
Ensuring high quality under intense processing conditions is a major
challenge for the production of convenience food. We offer a full
range of starches for convenience food applications.

UHT processed soups

and sauces
Manufacturers use ultra high temperature
(UHT) processes to improve the sensorial
properties of their final products. The
challenge is to ensure a consistent
transfer of heat throughout the product
during processing, and to achieve a
product with the creaminess, body and
texture that appeal to consumers. We
produce a number of modified starches
that are ideal for the UHT process, under
the brand name RESISTAMYL.
Product recommended: RESISTAMYL
343, 349 and 366 are particularly useful
for ensuring consistent heat transfer,
since they:
Provide a slow build-up of viscosity
Reduce the pressure built up on the
processing line
Offer stable and controlled processing
performance
Our laboratories offer an extensive range
of pilot equipment to assist our customers
in choosing the correct starch to meet
their application requirement.

Neutral sauces

Dressings and mayonnaise

Sauces such as bchamel or wine

sauces require starches that provide high
viscosity, improve the white colour, and
resist prolonged re-heating (for example,
on a steam table).

Dressings and mayonnaise are highly

acidic emulsions that utilise high shear
processes to standardise the droplet
size of oil fraction. Tate & Lyle produces
a range of modified starches that can
be used to reduce the fat content of
the sauce while maintaining its quality
and texture.

Hot processed sauces can be stabilised

using RESISTAMYL 341, 347, 360
and 364.
Native starch MERIZET 100 may be
added to improve whiteness and body.
Cold processed white sauces can be
formulated with MERIGEL 340.
Highly cross-linked starches such as
MERIGEL 341 can be used when a
homogenisation step is required after
hydration. These help to achieve the
correct final viscosity and texture, while
improving storage stability.

Red sauces
When making ketchup, the addition
of certain starches can help the
manufacturing process while ensuring
the typical texture of the final product.
The composition of the sauce and
the quality of tomato concentrate will
determine which type of starch works
best for the ketchup. For example, with
high amounts of tomato concentrate, our
RESISTAMYL starch will stabilise water
during storage, preventing separation,
while having a minimal impact on the
natural flow of the sauce.
Our pregelatinised maize starch is
particularly useful as a partial replacement
for tomato concentrate, since it improves
the texture of the ketchup.

Pourable dressings
RESISTAMYL 343, 366 and 367 are
ideal for pourable formulations since they
are resistant to high shear processing
conditions.
Spoonable dressings
Spoonable short-textured dressings can
be produced by combining a modified
waxy maize starch with an amylose
containing starch such as MERIZET
100. These native starches contribute
to the body of the sauce while improving
the set.
RESISTAMYL and THINGUM
starches perform well in term of good set
and short texture.
Cold processed dressings
In cold pre-processing, MERIGEL 341
ensures good shear stability.

Our laboratories offer an

extensive range of pilot
equipment to assist our
customers in choosing the
correct starch to meet their
application requirement.

Retorted canned food

Meat applications

Dry food mixes

Canned food products rely heavily on

the starch type included in the recipe
to ensure reliable heat transfer during
canning while maintaining the excellent
taste and quality of the end product.
Tate & Lyle has developed a range of
different modified food starches ideal
for the canning process.

Meat products are preserved by a

combination of different ingredients, and
typically undergo a mild heat treatment.
The challenges for processed meats
are to ensure stability and shelf-life, to
minimise weight lost during cooking and
to ensure tenderness and juiciness once
cooked. Tate & Lyles RESISTAMYL 360
provides the answer.

For dry food mixes, good dispersion in

cold or warm water or milk is key. The end
product should also have an appealing
texture and taste.

Our RESISTAMYLTM range provides

consistent viscosity development and
excellent processing performance.
For static or rotary sterilisation,
RESISTAMYLTM 347 is widely used as
it provides a quick build-up of viscosity
and excellent stability against high
temperature processing.
In rotary sterilisation systems, both
RESISTAMYL 343 and 348 enable heat
to be transferred more evenly due to the
lower build-up of viscosity in the sauce.
In some cases, a hydroxypropylated
distarch phosphate starch like
RESISTAMYL 366 can be used
under rotary sterilisation conditions.
When compared to RESISTAMYL 343,
its viscosity profile is lower during heating
and higher after cooling.
In canned foods, instant MERIGEL 341
and 347 starches provide and act as filling
aids for:
Viscosity control in sauces when no
preheating is applied before filling
the can
Water stabilisation after sterilisation
When a limited heating step is applied,
MERIZET 300 native waxy maize starch
can help create a high viscosity under low
thermal pre-processing conditions. This
starch breaks down during the heating
process and contributes to the final body
and mouthfeel of the soup.

For neutral instant soups, many traditional

formulations use cold swelling starches
such as MERIGEL 340 and 347, while
MERIGEL 310 and 341 are suitable for
acidic formulations.

TATE & LYLE FOOD STARCHES

Our starches in your

DAIRY PRODUCTS
For dairy products, the preservation of the natural
flavours and nutritional factors of milk is essential.
The whole production process of puddings and dairy
desserts has been designed to safeguard this and
so have our starches.

Selecting the best modified starch from

our range requires a close analysis of
our customers processing conditions,
including ingredient preparation timetemperature treatment and applied shear.
Careful starch selection allows the
customer to meet a wide variety of
requirements, such as:
Shelf-life stability
Freeze/thaw stability
Creaminess
Prevention of syneresis

The excellent process tolerance of

RESISTAMYL 349 ensures a product
retains its smooth and creamy texture,
even during UHT processing conditions,
vacuum cooling and processing on
scraped surface heat exchangers.

CREAMIZ is the perfect solution for

bringing creaminess in your yogurt
and cream dessert recipes. It creates
a film-coating texture and replaces
the fat content up to 30% in a full fat
yogurtrecipe.

Yogurts and cream desserts

MERIZET 100 maize-based

starches provide a shorter, more
highly gelled texture.

Yogurt based dairy desserts may exhibit

syneresis. We offer a range of food
starches that will prevent this and support
the texture of the yoghurt.
Under normal processing conditions,
RESISTAMYL 347 and 364 perform
particularly well. Under extreme
heating conditions, the RESISTAMYL
366 and 367 give better process
stability and lower in-line viscosity and
pressuredevelopment.

Dry-mix dairy desserts

In dry-mix dairy desserts, MERIZETtm 100
gives a gelled texture for cook-up products.
In instant mixes, MERIGELtm 340 gives a
very smooth texture.

The modified starches

RESISTAMYL 342, 343,
349, 363 and 366 have a
neutral taste and excellent
performance reliability.

The modified starches RESISTAMYL

342, 343 , 349, 363 and 366 have a
neutral taste and excellent performance
reliability. These starches are widely used
in dairy desserts.

Our starches in your

FRUIT PREPARATIONS
When producing fruit preparations, the challenge is to maintain the
natural appearance, colour and taste during the shelf-life of the product.
Tate & Lyle makes a range of starches designed to ensure performance
during hot manufacturing processes, while meeting these needs.
Hot processed fruit
preparations
RESISTAMYLtm 343, 347 and 349 are
waxy-based acetylated adipate starches
specifically designed for acidic systems.
They are traditional thickeners for dairy
fruit preparation and bind water in dairy
fillings when used at 1.54% in the recipe.
These starches provide a constant
viscosity by minimising damages
for fruit pieces.
They also inhibit syneresis, without
compromising the taste of the product.

RESISTAMYL 363, 364, 366 and 367

are hydroxypropylated waxy starches.
They can be used to improve clarity, taste
and colour, for better water holding and
freeze/thaw stability, and to lower the
cooling temperature during processing.
Our technical team has great expertise
in selecting the right starch for a specific
fruit preparation. The choice is based on
understanding the ingredients, processing
temperature, pH and applied shear.

Cold processed fruit

preparations
Using instant starches in the manufacture
of fruit preparations can allow customers
to use lower processing temperatures or
even avoid using a starch cooking
kettle at all.
We offer MERIGEL 341, 342 and 347 to
achieve instant viscosity development and
moisture binding, and to keep fruit pieces
dispersed and avoid phase separation.
The typical incorporation level is 4- 6%
in the recipe.

Our starches in your

SWEETS
Gums, jellies and liquorice
Sweets with a high solids content
such as confectionery gums require
cook-up starches which have a low
viscosity during cooking to allow smooth
formation and drying of the gums.

We offer a full selection of THINGUM

thinboiling confectionery starches
made from maize or waxy maize for the
production of gums, jellies and liquorice.
These acid hydrolysed starches have
a reduced hot viscosity that facilitates
cooking and depositing while retaining gel
forming properties. The degree of thinning
is expressed by the fluidity of a starch: the
higher the fluidity, the thinner the viscosity.
This enables higher depositing of solids in
gum recipes and decreases drying time,
particularly for THINGUM 108.
THINGUM usage levels:
8-12% dry substance in combination
with other gelling agents
12-30% dry substance for starch gums

Deposited candy
MERIZET moulding starches can be
used in starch moulding procedures either
at 100% of the moulding medium or in
combination with native starch. We offer
two oil contents: MERIZET150 (0.04%
oil) and MERIZET158 (0.1% oil).
MERIZET 150 and 158, unmodified
maize starches, improve efficiencies in
the moulding, depositing and drying
processes of jelly candy. These starches
enhance tray printing by reducing starch
adhesion to the mould and ensure that
shape is retained prior to depositing.
During the stoving operation, these
starches contribute to reducing the
drying time by absorbing moisture
from thecandy.

Extruded marshmallows
Starch can be added as an ingredient
in the formulation to aid in the cutting
and forming operation and helps the
final product retain its shape (prevents
pillowing). Native maize starch
(MERIZET 100) also finds wide use
as a dusting aid for marshmallows and
other confections to prevent them from
sticking together.

TATE & LYLE FOOD STARCHES

Our starches in your

BAKERY GOODS
The inherent properties of food starches improve the quality
of baked goods. Food starches are dough thickeners and
stabilisers, and their ability to retain moisture helps to maintain
freshness and to prevent goods going stale. Food starches
improve crumb texture and can be used as fat replacers, since,
due to their gel-forming ability, they retain the mouthfeel of fat.
Instant starches are widely used in no-cook bakery fillings,
giving a smooth and creamy consistency.
We offer starches for a range of bakery applications.

Sponge cakes and muffins

Cookies and biscuits

We offer a range of pre-gelatinised waxy

maize starches that can be added to
sponge batter to:

Part of the flour in cookies and biscuits can

be replaced with an instant starch to modify
the dough. For example, MERIGEL 300
will increase water retention in the dough
and result in a smoother end product.
While it improves dough machinability
and controls spread and symmetry
duringbaking.

Improve water absorption and the

moistness of the crumb
Extend the shelf-life of the product
Control batter viscosity and crumb
structure
Our MERIGEL range can be used to
modify crumb structure. For example, it
allows the suspension of fruit pieces, nuts,
and other fillings before and during baking
as it enhances the texture.
Native maize starch MERIZET 100
can be incorporated in soft dough recipes
to reduce flour strength which results in a
finer and more regular crumb.

Bakery fillings
Bakery fillings rely on the right starch choice
for a nice creamy mouthfeel and a good
process stability during pumping or baking
the filling. MERIZETTM 100 and cook-up
modified starches RESISTAMYLTM are well
suited to bakery filling application.
For cold processed fillings, we produce a
range of instant MERIGELTM starches that
provide a variety of product textures, from
smooth to short to pulpy, depending on the
requirement of the product.

Our starches in your

SNACKS and cereals
The MERIGEL 300 range of instant waxy maize
starches has been designed for application in
snacks and extruded cereals.

Oven baked snacks

Coated nuts

MERIGEL 300 and 301 allow

manufacturers of chips, snacks and
crackers to move from a classical frying
process to an oven-baking process,
reducing the fat content of these snacks
significantly, while maintaining a full
indulgent taste and a crunchy texture.

For coated peanuts, a combination of

MERIGEL 300 and other maize-based
starches such as MERIGEL 100 or
MERIZET 100 allows a significant
expansion to create a unique, regular
and crispy coating.

Used in baked snacks, MERIGEL

300 starches deliver excellent dough
binding, improvement in dough sheeting
properties, expansion and texture
improvement during baking and finally,
a great crispy texture in the end products.
Figure 1: granulometry Merigel 300 vs.
Merigel 301
Figure 2: viscosity of Merigel 300 and 301

Breakfast cereals
For extruded breakfast cereals, a
combination of hot swelling MERIZET
100 or 300 and cold swelling MERIGEL
starches can be used. MERIGEL 100
allows an expansion of extruded products
and brings a short and crispy texture.
MERIGEL 300 and MERIGEL 301
are used respectively for quick cooking
and binding and expansion.

TATE & LYLE FOOD STARCHES

Figure 1 - Granulometry

MERIGEL 300 fine

MERIGEL 301 coarse

10
9
8
7
6
5
4
3
2
1
0

10

100

1000

10000

Particle Diameter (m)

Figure 2 - Viscosity

MERIGEL 300
MERIGEL 301

Viscosity (cps)

1500
1250
1000
750
500
250
0
0

Time (min.)

TATE & LYLE FOOD STARCHES

The Tate & Lyle

Innovation Centre

How we can
help you
innovate
Tate & Lyles Research and
Development is built on
three cornerstones:
Knowledge
Innovation
Profitable Solutions
Our goal is to help customers
shorten their time to market
with cost efficient solutions
in the industries they serve
from food and beverage to
animal nutrition or building
and packaging.
Our facilities are designed
to help us achieve this goal,
from our Innovation centre
in Lille, France, where Tate &
Lyle develops new ingredients
and offers a unique service of
CORETM customer solutions,
to our four food design
laboratories in Germany, Italy,
Russia and the UK, and our
centre of starch expertise in
the Netherlands, where we
create and fine-tune
starch functionality.

In September 2008 we opened a new,

state-of-the-art Innovation Centre in
Lille, France, to drive our research and
development for functional ingredients
and foods.
The new centre is unique in its scope,
housing researchers, application
scientists, nutritionists, regulatory and
quality experts as well as sales, marketing
and product management personnel
under the sameroof.
These teams work together to offer a
whole-of-life service for the development
of new health and wellness products,
thus maximising the efficiency of the
innovation process.
Equally important, the centre is open
to Tate & Lyles customers. Both the
laboratories and pilot plant facilities are
designed to accommodate customer
project teams working on new food
propositions or optimising existing brands.
Tate & Lyles technical service engineers
are the first-line interface with customers
development teams. They support
their customers innovation work by
coordinating the projects with the
centre, from initial brief through to final
implementation.
New ingredients with proven
health benefits
The facility focuses on developing new
and innovative ingredients with clinically
proven health benefits.
A team of carbohydrate chemists,
biochemists, enzymologists and process
technologists works closely with
academic and industrial partners across
Europe to develop the science needed to
produce market-leading ingredients.
A team of nutritionists gives guidance to
the research group, driving a programme
of pre-clinical and clinical research
projects aimed at uncovering and
validating nutritional benefits.

Pilot area
The 800 m2 Pilot area is fully equipped
to address application projects from
four major categories:
Beverages (carbonator, UHT line, mixer,
dispenser, climate chamber etc)
Dairy (UHT stations including tube in
tube and scraped surface systems,
in-line homogenisation and aseptic
filling, ice cream machine etc)
Bakery (mixers, kneaders, specialist
ovens, sheeter, rotary moulder etc)
Convenience i.e. soups, sauces,
dressings, etc (table top colloidal mill,
bi-energy retorting etc)
Process apparatus such as high speed
mixers, an agglomerator, blender and
centrifuge make up the remainder of
the equipment.
Application and Analytical
laboratories
The Application and Analytical
laboratories on the 800 m2 1st floor
hold all of the equipment necessary
for in-depth understanding and
characterisation of food and food
ingredients from measuring water activity
through the determination of sugars in a
food to complex rheological analysis.
With taste a key driver for consumers,
the centre would not be complete
without a detailed understanding of
sensory analysis, or indeed without its
very own demonstration kitchen, helping
us to ensure that our customers are
entirely happy with their new food and
drink creations.
Our team of application scientists and
technicians brings a wealth of handson industry experience to each of the
centres focus categories. They study the
behaviour, interactions and synergies of
ingredients in a food matrix, formulate
recipes based on customers nutritional
briefs, and being creative spirits, they
develop new food concepts to help
drive customer innovation.

PRODUCT OVERVIEW
BRAND NAME

DESCRIPTION

LABELLING

Soups, sauces, dressings & convenience foods

RESISTAMYL

Cook-up dent or waxy maize starch

Modified starch

MERIGEL

Instant dent or waxy maize starch

Starch or modified starch

MERIZET

Native dent or waxy maize starch

Starch

CREAMIZ

Fat replacer (Cook-Up waxy maize starch)

Modified starch

Dairy products (fresh & frozen)

RESISTAMYL

Cook-up dent or waxy maize starch

Modified starch

MERIZET

Native dent or waxy maize starch

Starch

MERIGEL

Instant dent or waxy maize starch

Starch or modified starch

CREAMIZ

Fat replacer (Cook-Up waxy maize starch)

Modified starch

Fruit preparations
RESISTAMYL

Cook-up dent or waxy maize starch

Modified starch

MERIZET

Native dent or waxy maize starch

Starch

Dent or waxy thinboiling maize starch

Starch or modified starch

MERIZET

Native dent or waxy maize starch

Starch

RESISTAMYL

Cook-up dent or waxy maize starch

Modified starch

Sweets
THINGUM

Baked goods
RESISTAMYL

Cook-up dent or waxy maize starch

Modified starch

MERIZET

Native dent or waxy maize starch

Starch

Snacks and breakfast cereals

MERIGEL

Instant dent or waxy maize starch

Starch or modified starch

RESISTAMYL

Cook-up dent or waxy maize starch

Modified starch

MERIZET

Native dent or waxy maize starch

Starch

STARCH REFERENCE
First digit
Second digit
1 = maize
0 = native
3 = waxy maize
1 = E 1412 4 = E 1422

2 = E 1414 6 = E 1442

3 = E 1420 CREAMIZ = E 1412
Check with your sales or customer service representative which E-number is appropriate.

Contact your sales or technical service representative,

or e-mail foodstarches.eu@tateandlyle.com

Find Out More

For information about our products

and services contact the team at
foodstarches.eu@tateandlyle.com

All information in this brochure has been carefully compiled but no guarantee can be given of its applicability in any given situation because of
the wide variation in conditions of use and regulatory requirements in various countries. Nothing in this information should be construed as a
recommendation to use our products in violation of any patent or as a warranty (express or implied) of non-infringement of any patent rights.
Prospective purchasers are advised to conduct their own tests and studies to determine the fitness of Tate & Lyles products for their particular
purposes and specific applications. 2009 Tate & Lyle