Textural breakthrough from potato starch
The first starch-based vegetarian gelling agents promising "the same level of functionality as gelatine" have been launched by Avebe.
Like gelatine, the new clean-label Etenia range, derived from potato starch, has heat-sensitive gelling properties, which means that it thins when heated and thickens when cooled, claims the firm. "A new level in thermoreversible gelling has now been achieved."
The range, which is initially targeting the dairy sector, "makes it possible to formulate creamy and indulgent dairy products and a melt in the mouth sensation similar to fat", says Avebe. "Etenia will enable product developers to create low fat, innovative, clean-label yoghurts and dairy desserts that offer consumers guilt free indulgence."
Labelled on ingredients declarations as 'starch' rather than 'modified starch', Etenia offers a better mouthfeel and a creamier texture than other fat-replacers, says Avebe.
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