FAIRFIELD, N.J., Aug. 23, 2006 - Remyline AX-FG-P specialty rice starch offered by A&B Ingredients can reduce fat uptake in tortilla chips by up to 50 percent. The specialty starch also reduces breakage, improves machinability during processing and can increase the crispiness of the chips. Remyline AXS-FGP is used at a level of 2-5 percent, replacing part of the corn flour used.
When the dough is mixed with water, Remyline AX-FG-P hydrates quickly and forms a matrix in the dough. The starch keeps the matrix dense longer because it retains water during the cooking process. Remyline AX-FG-P is a “native starch” and it produced through a natural process. It is labeled as “rice starch” on the finished package label.
Founded in 1990, A&B Ingredients is a leading supplier of rice-based products, pure fruit extracts, organic banana bits, antioxidants and antimicrobials for the food industry. Based on a tradition of research and development, A&B’s focus is to discover unique ingredients that enable its customers to create value added products. The company is committed to working, as a partner, to develop prototypes of new and improved food products. A&B maintains full applications labs, pilot plant facilities with consumer testing capabilities, and provides technical sales and marketing, importing, distribution and applications development/technical services.
For more information, contact A&B Ingredients at 973-227-1390 or visit A&B’s Web site at www.abingredients.com.
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