PRECISA® Crisp texturizers
Bake in sensational appeal
Evolve texture and crunch in sheeted snacks
Give consumers the baked goodness they love — and feel good about — with the textures they want. Imagine crackers from soft or crispy to hard and shattering. Baked chips with a loud crunch or light crispiness. Or vegan, gluten-free crisps with uniquely appealing textures. To design the perfect texture, you need an ingredient solution tailored to your product’s specific needs.
How can you formulate the texture consumers want in baked tortilla chips, crackers and fabricated potato chips?
Now you can create baked snacks with the texture and the functionality you need. PRECISA® Crisp and PENPURE® 85D starches optimize texture, improve dough cohesiveness and sheetability, provide consistent expansion and reduce breakage — for manufacturing gains that can improve your bottom line. This series of cost-efficient starch texturizers, based on corn, tapioca, potato and sago starches, enables you to modify and create customized textures in sheeted snacks to align with preferred texture preferences.
The new satisfying texture of baked snacks
Whether you’re seeking to reduce breakage or cost, need to achieve the perfect crispiness in vegan, high-protein or gluten-free snacks, or want to tune your snack textures to take on the market leaders, your solution is in the bag with our snack texturizers.
• Produce light and crispy or hard and crunchy textures
• Tailor crispiness for non-grain, clean label, non-GMO trends
• Improve dough cohesiveness and sheetability
• Customize expansion
• Reduce breakage and improve chip retention
• Bind moisture during mixing
• Get the speed advantage of cold-water swelling starches
.jpg)
Descriptive sensory analysis in baked crackers
To move the texture attributes of a baked snack closer to that of a fried snack, we mapped key differences, including dissolvability, moistness and hardness, against the sensations consumers experienced.
Ingredient solutions for sheeted snacks
| Ingredient solution | Label declaration | Expansion | Sheeting | Texture differentiation | Breakage reduction | Airy/crispy texture | Non-GMO |
|---|---|---|---|---|---|---|---|
|
Corn starch
|
X
|
X
|
X
|
|
|
X
|
|
|
Corn starch
|
X
|
X
|
X
|
|
X
|
X
|
|
|
Corn starch
|
X
|
X
|
X
|
X
|
|
X
|
|
|
Potato starch
|
X |
X
|
X
|
|
X
|
X
|
Reduce breakage in sheeted snacks
If you’ve ever opened a bag of chips and felt disappointment at seeing a bag full of broken chips you know the frustration that breakage can cause. Learn about an ingredient solution to reduce breakage so your products can be delivered to the consumer looking just as fresh as the day they were made.
Let’s make your goals a reality
Agile collaboration. Deep formulation expertise. Broad portfolio of in-demand ingredients. Market research and consumer insights.
The information described above is offered solely for your consideration, investigation and independent verification. It is up to you to decide whether and how to use this information. Ingredion Incorporated and the Ingredion group of companies make no warranty about the accuracy or completeness of the information contained above or the suitability of any of their products for your specific intended use. Furthermore, all express or implied warranties of noninfringement, merchantability or fitness for a particular purpose are hereby disclaimed. Ingredion Incorporated and the Ingredion group of companies assume no responsibility for any liability or damages arising out of or relating to the foregoing.