The potato is one of the most versatile foods in human history. Its uses in recipes and as a diet staple are endless. Now, even more value can be extracted from the potato—potato protein is the basis for a new non-starch based ingredient with exciting application and marketing opportunities.
AVEBE, the Dutch potato starch group, has formed a new subsidiary company, Solanic, with the specific task of creating new value from potatoes. By refining, developing and marketing non-starch based ingredients from the potato, Solanic has opened up many possibilities for food formulation.
Cleaner Labeling Advantages
Potato protein’s labeling of a more “natural” type has consumer appeal and is seen as a driver to a more home-style experience. Natural is often perceived as better by the consumer. The advantages of potato protein are its clean flavor, variety of functionality and its vegetable origin with similar properties to animal proteins. It also offers numerous application possibilities.
Potato proteins are also non-GMO and may be able to replace emulsifiers in low-fat products. These proteins have nutritional advantages, as well. They are satiety-enhancing, meaning they act as a hunger suppressant. Potato proteins fit with a cholesterol-lowering diet, have excellent digestibility and an equally excellent balanced amino-acid composition.
Potato protein is also hypo-allergenic, which is of great interest to many consumers. In comparison to peanuts, eggs, milk, soy and other protein-based ingredients, potato has shown low or no allergic reactions.
Functions and Attributes
Functionally, potato protein has good foaming properties. Attributes include foam stability, whippability and gelation. Its properties can be used to create aerated consumer products at low formulation levels that can help reduce costs, due to its similarity to egg white protein. Potato protein exhibits good solubility and stability in appearance and is available in powder form (protein content >90-95%) and liquid form (protein content >15-20%).
Solanic’s potato protein has many application possibilities, including mousses, meringues, low-fat yogurt and imitation whipped cream, to name a few. Additionally, it can be used as a replacer for egg albumin, casein, fat and hydrocolloids.
For more information:
Solanic, Veendam, The Netherlands
U.S. contact: Anne Tieleman, 609-520-1400