PURITY 87 equivalent to CHEEFLO 22 Vietnam origin
1. What is PURITY 87 from Ingredion?
PURITY™ 87 tapioca based E1442 starch range is widely used in dairy applications where excellent process resistance and shelf life stability is required. Due to its good compatibility with milk proteins, excellent flavour release and superior freeze/thaw stability it is widely recommended for cream and spreadable processed cheese applications where protein needs to be reduced to save recipe costs.
2. CHEEFLO 22: Vietnam-Origin Alternative to PURITY 87
CHEEFLO 22, produced under the EXPORTVN brand, is a modified tapioca starch specifically designed to replace PURITY 87 in food manufacturing. It is classified as Modified Tapioca Starch E1442 (Hydroxypropyl Distarch Phosphate), making it suitable for applications requiring high stability under extreme processing conditions.
Advantages of CHEEFLO 22 Over PURITY 87:
- Source: Derived from tapioca, a crop abundantly grown in Vietnam, ensuring a stable and sustainable supply.
- Cost-Effective: Offers similar functionality at a lower cost due to its local sourcing and production.
- Adaptability: Tailored for applications requiring freeze-thaw stability, resistance to acidic environments, and prolonged shelf life.
CHEEFLO 22 has gained recognition as a reliable substitute for PURITY 87, especially in markets where tapioca-based solutions are preferred due to their texture and mouthfeel advantages.
3. Applications of CHEEFLO 22 in the Food Industry
The functionality of CHEEFLO 22 as Modified Tapioca Starch E1442 makes it highly versatile for various food applications. Its ability to enhance texture, stability, and shelf life allows manufacturers to innovate across diverse product categories.
Key Applications of CHEEFLO 22:
a. Sauces and Gravies
- Role: Acts as a thickening and stabilizing agent.
- Benefit: Provides smooth, creamy consistency while preventing separation during storage and reheating.
- Why E1442 Works: With enhanced stability against heat and acidity, CHEEFLO 22 ensures sauces maintain their desired texture, even in acidic recipes like tomato-based gravies.
b. Dairy and Non-Dairy Creams
- Role: Improves viscosity and enhances the creamy mouthfeel of products like whipped toppings and coffee creamers.
- Benefit: Maintains stability under freeze-thaw cycles, crucial for refrigerated and frozen dairy products.
- Why Tapioca Starch Shines: Tapioca starch provides a neutral flavor and glossy appearance, elevating the sensory experience of dairy products.
c. Bakery Fillings and Pie Fillings
- Role: Provides a stable, smooth texture that resists syneresis during baking and storage.
- Benefit: Ensures fillings remain luscious and intact without leaking or drying out.
- Enhanced Shelf Life: CHEEFLO 22’s functionality ensures baked goods retain their quality over extended storage periods.
d. Instant Soups and Ready Meals
- Role: Improves viscosity, enhances texture, and prevents phase separation in shelf-stable products.
- Benefit: Offers high tolerance to thermal and mechanical stress during manufacturing and reheating.
- Consumer Appeal: Tapioca-based starch contributes to a cleaner label for instant soups and meal kits.
e. Snacks and Coated Foods
- Role: Acts as a binding and coating agent for snacks, enabling crispier textures.
- Benefit: Enhances adhesion for seasonings and ensures a stable coating during frying or baking.
Advantages of CHEEFLO 22 in the Food Industry
- Enhanced Texture: Provides smooth, creamy, or glossy finishes depending on the application.
- Acid and Heat Resistance: Performs well in acidic formulations and withstands high-temperature processing, making it ideal for diverse food categories.
- Freeze-Thaw Stability: Prevents degradation of texture and structure, ensuring consistent quality in frozen and refrigerated products.
- Improved Consumer Perception: Tapioca starch is naturally gluten-free, aligning with clean-label trends.
- Economic Efficiency: Offers a cost-effective alternative to PURITY 87 without compromising quality or functionality.
PURITY 87 has long been a benchmark for modified starches in the food industry, but the rise of alternatives like CHEEFLO 22 from Vietnam offers a compelling choice for manufacturers. With its comparable performance, cost advantages, and consumer-friendly origins, CHEEFLO 22 represents the future of starch solutions in food production.
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EXPORTVN CO., LTD
Email: sales1@exportvn.com
WhatsApp: +84342121420
Website: https://exportvn.com/us/
