Waterbinding in meat

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 end user production company 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.

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.

Innovation by nature
Avebe is developing

And has been for almost 100 years.
Not always to become more or bigger,
but always to be better.

This ambition deserves a new visual identity.

Welcome to our new website.

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