Best in test

A BINDER made of physically refined waxy wheat flour with an amylopectin content of almost 100% proved superior to two other binding systems, as demonstrated at the School for Food Technology in Kaiserslautern, Germany. "Purafarin H151 W", cellulose-ether, and a starch-based binding agent were assessed for the following main attributes in a vegetable cream soup: excellent binding properties, prevent the formation of a skin layer when cooling down, have no influence on the taste of soups and sauces, and not require declaration with E-Numbers. The project team concluded that Purafarin H151 W rounds off taste, improves creaminess and enhances flavour and is also visually very appealing. Even after a lengthy time period, there is no skin formation at all. Processing is easier, and costs are lower than for the common sauce binder and the cellulose ether. As the product has a high opacity and creates a creamy full-bodied mouthfeel, the content of cream or créme fraîche in soups can be significantly reduced whilst achieving the same results. Made from pure wheat flour, it is not an additive, and thus can simply be declared as "wheat flour" on an ingredients list. KAMPFFMEYER Food Innovation GmbH T: +49 40 75109 632 F: +49 40 75109-680 Email: svenja.frank@ kampffmeyer.de Web: www.kampffmeyer.de FME111Air Jordan XIII 13 Kid