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.
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.