Post on 06-Mar-2018
ELIANE™The New Waxy Potato Starch of AVEBE
Detmold, 2006
2Introduction to ELIANE™Characteristics of ELIANE™, differences with other starchesELIANE™ in several food applications
Contents
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Potato Starch
AmylopectinAmylose
20% 80%
ELIANE™
<1% >99%
What is ELIANE™?ELIANE™ is AVEBE’s new unique amylopectin potato starch obtainedby state-of-the-art classical breeding techniques (non-GMO)
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What is ELIANE™?
ELIANE™ is AVEBE’s new unique amylopectin potato starch obtainedby 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”
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ELIANE™ Compared to Other Food Starches
Starch type ELIANE™ Potato Waxy maize TapiocaAmylose (%) <1% 20-22% <4% 17%Phosphate (ppm) 800-1000 800-1000 ~30 ~90Diameter range (μm) 5-100 5-100 2-30 4-35
Lipids g/100 g 0.1 0.1 0.2 0.1
Gelatinization T (Very) low Very low Medium LowProtein (N) g/100 g 0.04 0.07 0.33 0.10
Crystal structure B-type B-type A-type C-type
ELIANE™ has unique raw material characteristics
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X-ray diffraction pattern of commonly used starches
X-ray diffraction patterns of starches
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2-Theta (°)
Diff
ract
ion
Inte
nsity
Waxy corn
Native potato
Waxy potato
A
BB
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Potato ELIANE™
Tapioca Waxy Maize
Microscopic Pictures (100x)
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Brabenders Native Starches (5%) in Demineralized Water
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1600
0 10 20 30 40 50 60 70 80 90
Time (min)
Visc
osity
(BU
)
0
20
40
60
80
100
Tem
pera
ture
(°C
)
Tapioca Waxy maize Potato Eliane Temperature
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Brabenders Amylopectin Starches (5%) in 2% Salt Solution
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4500
0 1000 2000 3000 4000 5000 6000
Time
BU
0
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Tem
p (°C
)
ELIANE
w ax y maize starch
Potato starch
Temp
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High Clarity & Stability of ELIANE™ compared to Potato Starch
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High stability of low DE maltdextrines of ELIANE™
10 15 20 25 30 35 40 45
Potato starch
ELIANE™
% Dry solids
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Brabenders Modified Starches (4%)
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2500
0 10 20 30 40 50 60 70 80 90
Time (min)
Vis
cosi
ty (B
U)
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10
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90
100
Tem
pera
ture
(°C
)
Modified potato starch Modified ELIANE™ Temperature (°C)
13Discrete Fragment Formation upon Shear
Before shear After shear
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ELIANE™ stands for:
High viscosity and water bindingHigh clarityStabilityClean neutral tasteLow temperature of gelatinization (fast viscosity development/hydration)Smooth and shiny texture High expansion and soft crispy texture
ELIANE™Applications in Food Systems
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Potato starch vs. waxy maize starch
Potato starch no 1 in:Instant noodlesSnacksBakery creamInstant soups
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ELIANE™ in Instant NoodlesFast rehydrationExcellent long lasting texture
Standard noodle with potato starchafter 3 minutes 85 °C
Noodle with ELIANE™, after 3 minutes 85 °C
Fast Hydration of ELIANE™ in Noodles
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Standard coated nut with a 100% potato starch formulation on the left and with 100% ELIANE™formulation on the right
ELIANE™ in Coated Nuts
High expansion Soft crispy textureSpecial texturesExcellent performance in bakedcoated nuts
New Textures with ELIANE™ in Snack Applications
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Benefits of Elianes in rice cracker productsSoft crispy textureEasy to be melted in mouthUniform structure (air cells) Controlled and uniform expansion
Less energy required during baking
New Textures with ELIANE™ in Snack Applications
Texture analysis for rice cracker
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0 1 2 3 4 5Time(s)
Forc
e(g)
10% ELIANE™
10% Potato starch
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Left: Standard modified potato starchRight: ELIANE™
The lower the flowthe better the baking stability
Baking Stability(% flow at 200°C 20 min)
High bake stabilityExcellent texture
ELIANE™ in Instant Bakery Cream
ELIANE™ in Instant Bakery Cream
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25
50
Standard ModifiedPotato Starch
ELIANE™ ELIANE™ (25%alginate reduction)
Bak
ing
Sta
bili
ty
21High viscosityViscosity development at relatively low T
0
5
10
15
20
25
30
35
ELIANE™ (20% starchreduction)
Native Potato Starch Native Tapioca Starch
Vis
cosi
ty (
mP
as) 90°C
85°C
80°C
75°C
70°C
Viscosity of an instant tomato soup prepared with different water temperatures
ELIANE™ in Instant Soups & Sauces
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Potato starch vs. waxy maize starch
Waxy maize starch no 1 in so-called ‘liquid foods’Dressings (mayonnaise)Fruit fillingsRTE-desserts & yoghurtsCanned soups
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ELIANE™ in Cook Up Fruit Fillings Excellent performance at high °BrixHigh clarityFresh, neutral taste
High Viscosity of ELIANE™ in Fruit Fillings
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12500
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Waxy Maize Starch ELIANE™
Visc
osity
(mPa
.s)
ELIANE™ vs waxy maize starch at 60 °Brix
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ELIANE™ Texture in Hot Prepared Mayonnaise
ELIANE™ potato starches (left) develop smooth texturesRegular potato starches develop more pulpy texture
ELIANE™: a Potato Starch with a Smooth Appearance
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ELIANE™ in Liquid SaucesHigh viscositiesVery low serum separation (syneresis)Different textures possible varying from pulpy to smooth
From Pulpy to Smooth with ELIANE™
Potato s
tarch
Waxy maiz
e
ELIANE™
1 week
2 weeks
1 month2 months
-1
1
3
5
7
9
11
13
15
ml f
luid
/100
gra
m s
ampl
e
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ELIANE™ in Low Fat Clear Dressings
Clarity and Suspension StabilityELIANE™ products (right) give an excellent suspension of particlesNo non starch hydrocolloids requiredHigh clarity versus other starches
The clarity of ELIANE™ in dressings (right) is striking compared to the modified waxy maize starch (left)
High Clarity of ELIANE™ in Dressings
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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 performanceELIANE™ can be used to replace expensive hydrocolloidsELIANE™ gives our customers the opportunity to innovate!
ELIANE™ is still in the development phase, any ideas/suggestions???