Waxy potato starch offers food manufacturers the key to excellent taste and texture differentiation. Eliane™ is a low-dosage, high viscosity starch that allows for higher quality end products. With Eliane™, we offer you a whole new technique for food preparation with superior functionality and never-before-seen expansion properties in texture formulation.
Eliane™ has thickening properties, creates smooth and shiny textures, and ensures an excellent taste profile of drink, set and stirred yoghurts or desserts.
The amount of fat in soups, sauces and dressings can be reduced with Eliane™. This is a potato starch derivative that allows you to create high quality, creamy and indulgent fat reduced soups, dressings and sauces. Eliane™ ensures great texture, functionality and taste of soups, sauces and dressings.
Water binding in meat is an essential part of meat preparation. Eliane™ is our ‘waxy potato’ starch containing a high amount of amylopectin, which allows preparation of meat with unique functionality, textures and expansion characteristics. As a meat blender or manufacturer you are probably looking for water binding substitutes. Eliane™ is our environmentally friendly soya or corn starch substitute which retains the quality of your product. Potato starch is a cost effective product compared to substitutes like corn starch and soya. Because we culture our own potato breeds, we can save on supply chain costs. Eliane™ can be processed in a range of meat products like, formed meat, (dry) sausages and pate.
Eliane™ provides a controlled oil uptake, expansion, crunch and texture possibilities. It also provides enhanced expansion, a softer and crispier bite and reduction of oil absorption upon frying of extruded pellets. The end result: thin yet light and crunchy baked snacks.
Eliane™ ensures baking stability and visual appeal of instant bakery cream, a shiny and clear appearance of fruit filling, a high and stable viscosity, and a smooth texture and creamy mouthfeel of instant desserts.
With Eliane™, we offer you a whole new technique for food preparation with superior functionality and never-before-seen expansion properties in texture formulation.