Waterbinding in meat
How does Eliane™ work for meat preparation?
Consumers want high quality, safe, succulent and well-textured meat. Manufacturers want to control water binding, purge, stability and sliceability. Eliane™ meets both consumer and manufacturer demands. The potato that we developed in-house is a special breed which is highly suitable for water binding. Depending on your product we adapt the Eliane™ formula for the best result. Especially formed meat is in great need of water binding. With Eliane™ we make sure that drip loss will be prevented.
Cost effective corn starch substitute
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 pâté, but also in soups, sauces and snacks.
Quality guarantee and clean label
The potato breed we developed for Eliane™ is not genetically modified, but originates from the classical way of natural breeding. We culture our own potato breeds and therefore are in control of all characteristics of the end product: clean label potato starch. As a lot of factors are important to produce the required quality, our meat experts are more than willing to assist in formulating the right way.