Dutch potato starch specialist Avebe has launched Elaine GEL 100, a potato starch with unique properties that allows food manufacturers to create high quality, creamy and indulgent fat reduced soups, dressings and sauces.
With Elaine GEL 100, up to 50% fat reduction can be achieved, while retaining a buttery mouth feel and excellent taste. Besides the unique benefits on taste and texture Elaine GEL 100 is also easy in processing with a high sheer resistance. Elaine GEL 100 works both in cook up powder mixes and in UHT processed soups and sauces.
Avebe’s Market Manager Christer Andersson said: “We have developed a unique new starch that gives our customers the opportunity to develop healthier but still very tasteful products. Customers asked for the combination of excellent taste and less fat for long time. The health trend is going on for quite a while now but with this latest development from Avebe it is proved that health and good taste can be combined.”
Elaine is a 'waxy potato' starch containing more than 95% amylopectin which allows preparation of foods with unique functionality, textures, expansion characteristics and cost saving opportunities. It is the world's first amylopectin potato starch obtained through traditional breeding techniques.
Health and wellness trends encourage consumers to look for lower fat and reduced cholesterol versions of familiar full fat products - but without any reduction in quality, texture or taste. Avebe offers food manufacturers a range of solutions for reduced fat, premium quality and great performance.
