Crunchy
We all enjoy the pleasant sensation of crunchy food with its brittle “foam-like” mouthfeel and its light and appetising appearance.
The size of the air pores in the food product is a major factor for achieving the desired crunchy texture in extruded products such as breakfast cereals and deep-fried snack products. Depending on the starch structure, certain rice starches and flours have very high hot set temperatures, creating a quick fixation of the air bubbles in the product as it cools. This results in a more homogeneous distribution of the air, giving the product a smoother surface.
BENEO-Remy products in extruded and coated foods: a natural way to fine-tune the crunchiness.
Applications
(special coatings for french fries...)
