Tate & Lyle, a UK-based renewable food and industrial ingredients company, has launched Resistamyl 140. It is for use in various applications such as bakery cream, custard and pastry cream. According to Tate & Lyle, a series of textures can be achieved by combining the companys Resistamyl 140 with native maize starch, allowing manufacturers to produce a broad range of creative cakes, pies or tarts filled with bakery cream.

The ingredient producer further claims that bakery creams prepared with Resistamyl 140 are suitable for baked goods due to good baking stability and tolerance to the freeze-thaw cycle. The new starch is easy to handle and requires only a short cooking process. It can be used on standard production lines without any additional processing steps or specific equipment, the company said. We are confident that bakers and consumers will enjoy Resistamyl 140.