The pulpy texture of liquids such as ketchup can be enhanced. Used in meat analogue emulsions, such as for ground-beef type products, the result is a firmer and more formable mixture.
Potatoes are a versatile food. Not only are they enjoyed in a wide variety of forms, such as mashed, baked and fried, but potato-derived ingredients, such as starch, also are used in numerous food products. Potatoes possess other value-added ingredients as well.

The latest functional potato fraction, Paselli™ FP and FPF potato fiber products from AVEBE America Inc., possess significant water- and fat-binding capabilities that pare away at texture and stability issues.

The fiber ingredient can benefit breads and muffins by increasing shelflife through moisture retention or assisting in fat reduction.

Fat and Water Binding

Potato fiber is produced by drying and refining the fiber stream that is separated off during potato starch manufacture. The process, which does not involve chemical modifications, yields a light-colored, bland-tasting, natural product. The ingredients contain 70% to 75% dry weight basis total dietary fiber, which is predominantly insoluble fiber. They provide a convenient way to increase the fiber content in formulas, which translates to higher fiber contents on nutritional panels. Paselli FP and Paselli FPF differ in their particle size, with the FPF having the finer particle size.

Potato fiber is a highly functional ingredient that is stable under a wide range of processing conditions and that can improve many food products. The fiber’s porous structure facilitates the retention of large amounts of water, typically 9g of cold water (68°F) or 14g of hot water (194°F) per gram of fiber. Fat binding capacity is 6g oil per gram of fiber.

The ingredients are stable in a variety of processing conditions. For example, during heat processing, cooking losses are reduced to a minimum. The fiber withstands shear, freeze/thaw conditions and a pH as low as 4.0.

Texture Enhancement

In tomato-based sauces and other liquid products, Paselli FPF enhances the pulpy texture. The fiber can also be used to replace tomato solids when added at up to1%. In vegetarian meat analog emulsions, such as burgers or sausages, the use of 6% Paselli FP can yield a firmer and less sticky mixture with improved formability. End products exhibit enhanced juiciness, better fat retention during preparation, reduced cooking loss and good freeze/thaw stability.

Other uses include potato-based products, snacks, and bakery items. Potato croquettes prepared by deep-frying or in a microwave oven typically release interior moisture during heating, which can cause the crust to burst, resulting in an unattractive appearance. By adding potato fiber, released moisture immediately is absorbed by the fibers and prevented from damaging the exterior surface. In breads and muffins, increased moisture retention enhances shelflife, plus the fat content can be lowered for a reduced calorie product with added fiber. Biscuits and cookies exhibit less cracks and splits, while fruit fillings acquire an enhanced pulpy and fruity appearance.

Paselli potato fibers are kosher and GMO-free.

For more information:
Jane Petrolino at 609-951-2044
AVEBE America Inc. Write in 401