Potato starch

Friday, 23 September, 2005 | Supplied by: http://www.swiftco.com.au/

A potato starch launched by Avebe could help lower costs and improve baking stability in bakery creams and fruit filling products.

The GMO-free amylopectin potato starch, marketed under the name of Eliane, is promoted as having better qualities than its predecessor with added cost-saving benefits.

With Eliane, the alginate levels in the complete bakery formulation can be reduced by 25%. And as alginate is known to be an expensive ingredient, this new starch significantly reduces costs while still producing an improved product.

Avebe claims to be the first to develop a potato starch containing 99% amylopectin and no amylose.

Control tests in bakery formulations using Eliane starch and standard modified potato starch revealed a better texture and baking stability in products containing the amylopectin starch, even with a 25% reduction of the alginate blend. The starch is further promoted as easy to use in production as it is pH and freeze-thaw stable.

Other benefits include a neutral taste, a creamy mouth feel, a glossy appearance and a greater clarity of fruit fillings.

Amylopectin - 'waxy' - maize starch is already in use, but it has an off-taste and gives a dull appearance. Elaine - a 'waxy' potato starch - has no taste and contains no protein which is why it is so clear.

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