Produce gluten-free and clean label without compromise with the Sanostar from Kröner-Stärke
According to Kröner-Stärke, food manufacturers can gain a competitive advantage or expand their range of gluten-free products with the gluten-free wheat starch Sandostar. The starch offers sensory and functional properties that ensure very high quality of the end products.
At a time when the demand for gluten-free products continues to grow across Europe, producing gluten-free products that meet consumer expectations in terms of sensory qualities is a must.
Despite the challenge of altered properties, Kröner-Stärke, a producer of clean label ingredients, explains that there does not have to be a contradiction between a gluten-free lifestyle and the preferred taste and functional properties of wheat products.
Compared to corn and tapioca starch, Sanostar offers better baking properties and a taste experience that is more reminiscent of traditional recipes.
The company has been supplying ingredients to the gluten-free market since 1984 and uses 100% naturally-sourced wheat starch that has had its gluten washed out, allowing food manufacturers to produce gluten-free baked goods, sauces, dough and breadcrumb coatings, and pasta.
Kröner starch has had enough of products that crumble quickly or feel like cardboard, and many food manufacturers are now turning to the versatile functional ingredient as it serves as a gluten-free binding agent for sauces such as béarnaise or béchamel, making it ideal for use in ready meals or jars of ready-made sauces.
While some consumers make a conscious decision to follow a gluten-free diet, for coeliac patients a lifelong gluten-free diet is essential. Screening studies suggest that around 1 in 100 people in the UK and Europe have coeliac disease, but only 30% of those affected are clinically diagnosed with the condition1. As awareness of coeliac disease and its symptoms increases, demand for a better choice of gluten-free products is bound to continue to grow.
Despite this demand, challenges remain as gluten-free alternatives are sometimes viewed as artificial and highly processed. To address these concerns, Kröner-Stärke explains that its ingredients are made without added enzymes or processing aids and the gluten is washed out using 100% pure, untreated water from the company’s own source.
To ensure that gluten-free baked goods stay fresh longer without additives, Kröner-Stärke has developed Sanogel, a cold-swelling pregelatinized starch. It gives bakers excellent viscosity and texture control and helps stabilize the dough. The use of this starch increases water absorption, supports dough hydration and thus improves the shelf life of the baked goods.
