New starch could cut costs

- Last updated on GMT

Related tags: Potato starch, Starch, Avebe

A new potato starch launched on Friday by the Dutch starch company
Avebe could help lower costs and improve baking stability in bakery
creams and fruit filling products, writes Lorraine Heller.

Avebe claims to be the current starch market leader, with its Paselli BC starch so far promoted as the best product for bakery cream applications. The new 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 per cent. And as alginate is known to be a very expensive ingredient, this new starch significantly reduces costs while still producing an improved product,"​ Vincent Lamberti, Avebe communications manager, told BakeryAndSnacks.com.

The company claims to be the first to develop a potato starch containing 99 per cent amylopectin and no amylose, and is hoping that the new starch will increase its sales by up to 20 per cent.

Control tests in bakery formulations using Eliane starch and standard modified potato starch revealed a significantly better texture and baking stability in products containing the amylopectin starch, even with a 25 per cent 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 that 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,"​ said Lamberti.

Related topics: Ingredients

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