Loryma launches adhesion strength without an E number
The clean-label-capable native adhesive strength from wheat from the ingredient specialist Loryma is characterized by the fact that it is not modified compared to other commercially available adhesive strengths and does not have an E number. Thanks to an innovative manufacturing process, the Lory® Starch Saphir pure is just as efficient as conventional modified starches. As part of declaration-friendly coating systems, it ensures optimal adhesion of breadcrumbs to a wide variety of substrates.
The simplified declaration as "wheat starch" corresponds to the strength of adhesion with the continuing consumer preference for a more understandable list of ingredients without E numbers. The product represents an optimization of the previous adhesion strength Lory® Starch Saphir and replaces it from now on in the Loryma range.
Adhesion for bubble-free breading
Lory® Starch Saphir pure has excellent adhesion properties and forms vapour-permeable films. In this way, the resulting steam escapes through the breading, which combines perfectly with various substrates such as meat, fish or plant-based alternatives. The formation of bubbles and the detachment of the breading are thus avoided. As a functional ingredient in batter and tempura, as well as a pre-dust, Lory® Starch Saphir pure ensures a crispy surface and at the same time reduces fat absorption in the fryer. The wheat starch itself is tasteless and is characterized by its low viscosity and thus easy application.
dr Markus Wydra, Head of Research & Development Starches & Proteins at the Crespel & Deiters Group, was involved in the development and explains: "Until now, manufacturers had no choice but to completely forgo adhesion strength and the associated advantages if they released a declaration wanted to reach from E numbers. With the introduction of the Lory® Starch Saphir pure, we have found a highly functional wheat-based solution that contributes significantly to a crispy, perfect breading.”
