Food science students from Iowa State University are demonstrating their product development expertise with three product concepts they formulated as part of the GPC Ingredient Application Challenge.
The hands-on product development learning experience required student teams to conceptualize and execute a product sample formulated with Grain Processing Corp.’s MALTRIN maltodextrins and specialty starches. The first product concept, Coconut Curry Chicken Rice Cup, features PURE-GEL modified starch in the filling for stabilized viscosity. The ingredient helps keep products stable during refrigeration, freeze/thaw, high heat, acid, and shear conditions. Another student team used INSTANT PURE-COTE film-forming starch to enhance the crispiness of Chickpea Fries and MALTRIN maltodextrin to provide binding properties. For an added burst of flavor, try dipping the fries in Sriracha Pineapple Sauce.
To quench your thirst, try one of three Mocktails in Bloody Mary, Piña Colada, or Peach Bellini versions. The beverages are made with MALTRIN QD quick-dispersing maltodextrin. The agglomerated maltodextrin disperses quickly to add body and build mouthfeel. Sample the product concepts at booth 2812 and learn more about the company’s maltodextrins, corn syrup solids, and starches.