Avebe targets low fat cream cheese and ice-cream with new Etenia starch application

02-Oct-2011 - Last updated on 03-Oct-2011 at 14:53 GMT

Avebe has added extra applications for its Etenia potato starch range, this time to enable lower levels of fat in cream cheese and ice-cream.

Avebe first announced the development of Etenia, born out of a collaboration with DSM, in 2007. The ingredient is thermo-reversible – it thins when heated and thickens when cooled – and texturising

Its initial use was as a fat replacer for dairy products but other applications have since been unveiled. These include using it as a fat replacer in cakes, and as a gelatine replacer in jelly-type confectionery.

Speaking to FoodNavigator.com ahead of the FiE launch of its latest applications, Cindy Semeijn, marketing manager at Avebe Food said R&D work at the Dutch supplier has beeen focused on securing new usages for the starch range in relation to low-fat dairy.

Hydrocollid substitutes

The latest extension to the range is said to have applications both in terms of fat replacement but also for hydrocolloid (guar gum, locust bean) substitutes in cream cheese and ice-cream.

“We are getting close to 0% fat reduction levels for cream cheese with Etenia,” explained the marketing manager, who said Avebe technicians continue to optimise the fat replacement potential of the starches.

She added that hydrocolloid replacement with Etenia starches ensures dairy brand owners can appeal to increasing clean label demands, as they don’t have to add off-putting e-numbers to the ingredients list. In the EU the ingredient can be labelled simply as ‘starch’.

Gelatine replacement

Semeijn is also flagging up the further enhancement of it Etenia starches in terms of gelatine replacement in confectionery, claiming it can now offer manufacturers of products such as wine gums elastic texture that is even closer to gelatine, while ensuring no interference with their traditional processing methods.

Meanwhile, Jaap Harkema, marketing manager at Avebe subsidiary Solanic, told this publication that its new potato protein, Patissionate, boosts gluten-free bakery through improved crumb texture, higher loaf volume, good crust colour and better nutritional quality.

“Our protein has good dough foaming and gelling capacity which ensures water retention levels similar to conventional breads," he explained, adding that the vegetable-based protein offers good functionality and eliminates the need for any allergen declarations on labels.