Ingredion EMEA has added three new cold swelling modified potato starches to its highly functional starch portfolio. Helping to meet rising demand for sweet baked goods, the SWELY™ GEL starch range provides manufacturers with a cost effective, texturizing solution for instant bakery cream fillings and custard creams.

Bakery manufacturers can choose from three different cold swelling modified potato starches, with differing grades depending on their processing and functionality requirements. Each potato starch is purposefully designed to provide high firmness, process and freeze-thaw stability, to deliver the perfect thick creamy mouthfeel in every bite.  

Derived from sustainably farmed ingredients, the potato base gives a neutral flavour and colour profile to the three SWELY™ GEL starches making them suitable for instant cream bakery fillings for sweet pastries, cakes and buns. SWELY™ GEL starches can be labelled as ‘modified starch’ according to EU legislation and is available in the UK, Africa, Turkey and the Middle East. 

Claudia Fiannaca, Global Business Development Director, Ingredion EMEA, said: “Baked goods remain a firm favorite across generations and regions, with total bakery product launches rising 7% globally year-on-year (2018-2019[1]). Whether it’s that one-off iced bun on-the-go, or deep filled cream tart at home for a family occasion, the need to seek out those moments of indulgence and joy from delicious sweet baked goods is set to continue.

“But the cream centers that fill several of our favorite indulgent treats undergo some of the most demanding processing and storage conditions. This can affect the structure and stability of the filling, resulting in a poor texture and making it difficult for manufacturers to manage fluctuating demanding and produce a cost-effective recipe.