ELIANE. The New Waxy Potato Starch of AVEBE Detmold, 2006
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1 ELIANE The New Waxy Potato Starch of AVEBE Detmold, 2006
2 Contents Introduction to ELIANE Characteristics of ELIANE, differences with other starches ELIANE in several food applications 2
3 What is ELIANE? ELIANE is AVEBE s new unique amylopectin potato starch obtained by state-of-the-art classical breeding techniques (non-gmo) Potato ELIANE Starch 3 <1% 20% >99% 80% Amylose Amylopectin
4 What is ELIANE? ELIANE is AVEBE s new unique amylopectin potato starch obtained by state-of-the-art classical breeding techniques (non-gmo) Discovered by the university (Groningen) and developed by AVERIS, AVEBE s breeding institute Complete chain control From potato plant to end product 4
5 ELIANE Compared to Other Food Starches Starch type ELIANE Potato Waxy maize Tapioca Amylose (%) <1% 20-22% <4% 17% Phosphate (ppm) ~30 ~90 Diameter range (μm) Gelatinization T (Very) low Very low Medium Low Protein (N) g/100 g Lipids g/100 g Crystal structure B-type B-type A-type C-type 5 ELIANE has unique raw material characteristics
6 X-ray diffraction pattern of commonly used starches X-ray diffraction patterns of starches Waxy corn Diffraction Intensity Native potato Waxy potato B B A Theta ( )
7 Microscopic Pictures (100x) 7 Potato ELIANE Tapioca Waxy Maize
8 Brabenders Native Starches (5%) in Demineralized Water Viscosity (BU) Time (min) Tapioca Waxy maize Potato Eliane Temperature Temperature ( C)
9 Brabenders Amylopectin Starches (5%) in 2% Salt Solution ELIANE w ax y maize starch Potato starch Temp BU Temp ( C) Time
10 High Clarity & Stability of ELIANE compared to Potato Starch 10
11 High stability of low DE maltdextrines of ELIANE % Dry solids Potato starch ELIANE
12 Brabenders Modified Starches (4%) Viscosity (BU) Temperature ( C) Time (min) Modified potato starch Modified ELIANE Temperature ( C)
13 Discrete Fragment Formation upon Shear 13 Before shear After shear
14 ELIANE stands for: High viscosity and water binding High clarity Stability Clean neutral taste Low temperature of gelatinization (fast viscosity development/hydration) Smooth and shiny texture High expansion and soft crispy texture 14
15 ELIANE Applications in Food Systems
16 Potato starch vs. waxy maize starch Potato starch no 1 in: Instant noodles Snacks Bakery cream Instant soups 16
17 Fast Hydration of ELIANE in Noodles ELIANE in Instant Noodles Fast rehydration Excellent long lasting texture 17 Standard noodle with potato starch after 3 minutes 85 C Noodle with ELIANE, after 3 minutes 85 C
18 New Textures with ELIANE in Snack Applications ELIANE in Coated Nuts High expansion Soft crispy texture Special textures Excellent performance in baked coated nuts 18 Standard coated nut with a 100% potato starch formulation on the left and with 100% ELIANE formulation on the right
19 New Textures with ELIANE in Snack Applications Benefits of Elianes in rice cracker products Soft crispy texture Easy to be melted in mouth Uniform structure (air cells) Controlled and uniform expansion 19 Less energy required during baking Force(g) Texture analysis for rice cracker 10% ELIANE 10% Potato starch Time(s)
20 ELIANE in Instant Bakery Cream ELIANE in Instant Bakery Cream High bake stability 20 Excellent texture Baking Stability (% flow at 200 C 20 min) Baking Stability Standard Modified Potato Starch ELIANE ELIANE (25% alginate reduction) Left: Standard modified potato starch Right: ELIANE The lower the flow the better the baking stability
21 ELIANE in Instant Soups & Sauces High viscosity Viscosity development at relatively low T 21 Viscosity (mpas) Viscosity of an instant tomato soup prepared with different water temperatures ELIANE (20% starch reduction) Native Potato Starch Native Tapioca Starch 90 C 85 C 80 C 75 C 70 C
22 Potato starch vs. waxy maize starch Waxy maize starch no 1 in so-called liquid foods Dressings (mayonnaise) Fruit fillings RTE-desserts & yoghurts Canned soups 22
23 High Viscosity of ELIANE in Fruit Fillings ELIANE in Cook Up Fruit Fillings Excellent performance at high Brix High clarity Fresh, neutral taste 23 ELIANE vs waxy maize starch at 60 Brix Viscosity (mpa.s) Waxy Maize Starch ELIANE
24 ELIANE : a Potato Starch with a Smooth Appearance ELIANE Texture in Hot Prepared Mayonnaise ELIANE potato starches (left) develop smooth textures Regular potato starches develop more pulpy texture 24
25 From Pulpy to Smooth with ELIANE ELIANE in Liquid Sauces High viscosities Very low serum separation (syneresis) Different textures possible varying from pulpy to smooth ml fluid/100 gram sample Potato starch Waxy maize ELIANE 2 months 1 month 2 weeks 1 week
26 High Clarity of ELIANE in Dressings ELIANE in Low Fat Clear Dressings Clarity and Suspension Stability ELIANE products (right) give an excellent suspension of particles No non starch hydrocolloids required High clarity versus other starches 26 The clarity of ELIANE in dressings (right) is striking compared to the modified waxy maize starch (left)
27 Conclusions ELIANE is a new commercial amylopectin potato starch with unique features that adds to the existing range of starches ELIANE can be used in many traditional potato starch and waxy maize applications to give improved performance ELIANE can be used to replace expensive hydrocolloids ELIANE gives our customers the opportunity to innovate! 27 ELIANE is still in the development phase, any ideas/suggestions???
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