The ingredients supplier said consumers want healthier tortillas and its new texture innovation is targeted at those manufacturers looking to meet this growing demand.
“The biggest shift in the tortilla market has been toward healthy, whole grain, and multigrain tortillas,” said Dan Grazaitis, food technologist for TIC Gums. “This tortilla-specific stabiliser from TIC Gums adds flexibility and strength needed in these new products.”
Water-binding hydrocolloids
The new ingredient called Ticaloid Tortilla is a combination of water-binding hydrocolloids that TIC gums claims provides the proper hydration, moisture control, and flexibility needed in the tortillas.
Grazaitis told Bakery and Snacks: “The main challenge was to make a strong and flexible tortilla without the tortilla becoming tough and chewy.”
The food scientist said the company succeeded by using the unique characteristic of each hydrocolloid in combination. He said when the hydrocolloids are used together it provides the desired texture without overloading any single item.
Ticaloid Tortilla also has excellent control in ice crystal formation for frozen tortilla applications, added the food technologist.
Health credentials
Ticaloid Tortilla can also improve the health credentials of tortillas that are aimed at the health conscious consumer, said TIC Gums.
Ticaloid Tortilla can bolster the fibre content of tortilla products, since gums inherently contain important soluble fibre.
“As tortillas and other flatbreads become household and menu staples in this country for their taste, convenience and health benefits, Ticaloid Tortilla will help tortilla makers ensure that they can roll out better and more consistent products,” concluded Grazaitis.