Tate & Lyle has launched a new starch, Resistamyl 140, which can be used in a number of applications such as bakery cream, custard or pastry cream.

The starch has been designed to create texture in hot processed bakery creams, while delivering benefits such as forming a rich and cuttable gel and providing a smooth and creamy mouthfeel. A range of textures can be achieved by combining Resistamyl 140 with native maize starch.

Bakery creams prepared with the starch have good baking stability and demonstrate tolerance to the freeze-thaw cycle, said the firm.