Resistant starch Lory® Starch Elara is a specially-modified starch in the form of phosphatised distarch phosphate, that is largely indigestible for humans and, as such, can reduce the food’s energy density. As a tasteless and odourless powder, it is ideal for a wide range of applications.

• White, tasteless and odourless powder
• Free-flowing and good dispersibility
• Increases the dry substance, can be used as a filler
• Optimal for calorie reduction in starch-based foods
• Nutritional value optimisation, thanks to fibre enrichment in the end-consumer product
• Use in carbohydrate-reduced (low-carb-) products

• Baked goods
• Pasta product fillings and Asian noodles
• Snacks und cereals

The resistant wheat starch Lory® Starch Elara is a specially modified starch in the form of phosphatised distarch phosphate that can replace a part of the flour when producing low-carbohydrate baked goods. In most cases, neither the existing recipe nor the processing method needs to be changed. If the share of resistant starch is high, a little wheat gluten should be added to maintain the baking properties. In shortcrust and biscuit doughs, the addition of modified, resistant wheat starch produces a delicate sandiness and an attractive, fluffy crumb in sponge doughs.

Modified, resistant wheat starch is suitable for bread, sponge cakes, muffins, shortcrust pastry, waffles, (hard) biscuits, and even pizza doughs.

• Sandy, fluffy texture for shortbread and biscuits
• Tender, fluffy crumb in sponge cakes and biscuits
• Optimisation of the nutritional profile – increase in fibre content in the end-consumer product
• Neutral taste and colour
• Low water absorption
• Hight process compatibility and simple application
• With cakes, simple exchange of wheat starch

In pasta production resistent starch Lory® Starch Elara (a specially modified starch in the form of phosphatised distarch phosphate) serves to control and stabilise the texture, in addition to improving the cooking tolerance and increasing the share of dietary fibre. Adding wheat gluten makes good sense when wishing to maintain the dough properties, even with a high part of resistent starch.

• Significant improvement of cooking tolerance
• No sticking of ready-to-eat noodles when keeping them warm
• Texture stabilisation
• Optimisation of the nutrition value profile – increase of raw fibre content in the end-consumer products
• Use in low-carb noodle products