Ingredion’s N-Dulge 320 starch is a starch-based texturizer for mochi products.
“Other than creating the varieties of mochi texture that keep consumers excited, manufacturers often face the challenges of maintaining that soft and elastic texture, which is associated with fresh mochi, in shelf-stable food products,” said Eric Weisser, senior director, growth platforms, Ingredion APAC.
“Mochi bread, for example, often loses that chewy bite within three days.”
“The bread also loses its nice puffy shape after baking.”
“With N-Dulge 320 starch, chewy mochi texture can be extended up to five days, while maintaining a nice dome shape.”
The ingredient is also applicable for frozen foods such as dumplings and pizza.