REZISTA® Starch

The REZISTA^® Starch range includes both non-GMO and traditional products. This maize and tapioca starch range adds exceptional stability to acidic foods which are held at high temperatures for long periods. REZISTA^® Starches can be used in soups, sauces, dressings and dairy products to provide thickening. These starches have no cereal taste or opacity that could mask natural food colours and flavours in your product range. REZISTA^® is recommended as a stabiliser/thickener in tart fruit pie fillings, especially "hot packed" pail fillings, glazes, baker's jellies and yoghurt fruit bases.

Our REZISTA^® Starches offer varying process tolerance, powder flow properties, and labelling. These starches provide a thick, creamy, texture, varying resistance to breakdown during cooking, and very high shelf stability. Cooked dispersions of REZISTA^® have outstanding shelf life and freeze-thaw stability, resisting breakdown or syneresis through several sequential freeze-thaw cycles. Solutions "cook-out" to characteristically short, creamy textures that are bland and clear.

At Tate & Lyle, our texturants range now offers a comprehensive array of non-GMO offerings for all regions, providing our customers with choices to fit their needs. Our non-GMO ingredients offer the same functionality as their traditional counterparts without compromising on taste or texture, meaning you can offer your consumers everything they’re looking for in the foods and beverages they love.

We recently launched two new of REZISTA® starches, using tapioca instead of maize:

REZISTA® MAX 5857 and REZISTA® MAX 5767 thickening starches are tapioca based starches developed to provide utmost texture and long shelf life stability, even under extreme processing conditions, properties important to applications such as yoghurt, puddings, fillings, soups, sauces and dressings. Like all tapioca starches they have very clean flavour and colour properties. Both are certified by Non-GMO Project Verified.