Ingredion launches Potex potato fibers in partnership with Lyckeby

Clean label Potato Fibre Potex and Potex Crown can bring increased functionality, quality and potential cost savings to manufacturers of bakery, savoury and meat products.

November 13, 2018

Source

Ingredion

Food Ingredient company Ingredion has introduced a new clean label potato fibre to its portfolio in order to bring increased functionality, quality and potential cost savings to manufacturers of bakery, savoury and meat products.

Potex and Potex Crown potato fibres are designed to deliver appealing textures in processed meats and savoury applications and to boost the freshness of bakery items for optimal consumer appeal.

The insoluble potato fibres can absorb and retain up to 12 times their own weight, enabling them to increase the juiciness of fresh and processed meats or add moisture to baked goods.

Alexis Cabanetos, Marketing Manager at Ingredion EMEA:

“From changing consumer trends to fluctuating ingredient prices, food producers are constantly faced with the challenge of balancing consumer appetites, continuing to innovate and managing costs.”

“With the introduction of Potex and Potex Crown potato fibres, we are able to strengthen our range of ingredients to support customers on their quest to manage costs and increase yield while maintaining the sensory appeal of new or reformulated products.”

“From sausages and hamburgers to soups and sauces, Potex can be used across a broad range of applications. It’s excellent water and oil absorption properties can also reduce stickiness during production, a problem which commonly results in downtime and product wastage.”

“The fibres are resistant to mechanical treatment and freeze/thaw cycles, also making them suitable for dairy products and fruit preparations.”

Manufacturers can also use Potex to affordably keep products such as pastries, breads and cookies fresher for longer. Easy to use and incorporate into formulations, the potato fibre reduces stickiness and therefore contributes to yield increase, waste reduction and less production downtime.

Naturally gluten-free, Potex is suitable for vegetarian formulations and can be used as a stabiliser in gluten-free products. This enables manufacturers to tap into growing consumer dietary choices and trends.

A more finely ground variation, Potex Crown, is available for products that require a smoother texture and firmer consistency.

Potex and Potex Crown factsheet

Potex and Potex Crown are multi-functional and naturally derived potato-based ingredients that can help you optimise texture and create products with sensory appeal throughout their shelf-life.

They can be used to increase yield and reduce waste or replace traditional ingredients which are becoming increasingly scrutinised by consumers and can be subject to fluctuating pricing and uncertain supply.

From potato to winning product

Potex and Potex Crown are fibres produced from the cell walls of potatoes via a proprietary process. Around 100 kilogrammes of potatoes are used to produce one kilogramme of Potex. Both products can be declared simply as ‘potato fibre’ and can support gluten-free positioning.

Excellent water binding for sensory appeal and increased yield

Potex has a unique capability for absorbing high volumes of water. This potato fibre product functions much like a sponge and can retain quantities of water up to twelve times its own weight.

It also endures mechanical wear particularly well. The more it is processed, undergoing processes such as pasteurisation and homogenisation, the higher its water-retaining capacity.

Both ingredients can also help manufacturers to increase yield by reducing stickiness during production, a problem which commonly results in downtime and wastage.

High performance under robust processing conditions

Potex demonstrates high resistance to low pH, remains stable at both high and low temperatures and can withstand all types of processing stages, from shearing to freezing and thawing.

It also shows high endurance in the end product when it comes to freezing and heating and has been shown to retain water volume under these varying conditions.

Make improvements in meats, bakery and other applications

Potex is utilised widely in meat products, such as sausages and hamburgers, to improve yield, reduce waste, create reduced-fat products or to deliver enhanced sensory appeal and juicy textures throughout product shelf-life.

In addition, it is used to enhance bakery items, keeping products fresher and prolonging shelf life in bread, cookies and pastries.

Potex can also be used across a range of other applications, including dairy, fruit preparation and savoury. To find out more about how Potex and Potex Crown can help you to create appealing foods with the textures and sensory qualities consumers crave, contact Ingredion today.

Source: Ingredion EMEA

Simply declared as ‘potato fibre’ on the label, Potex and Potex Crown are available in the UK, Ireland, Middle East, Turkey and Africa.

This portfolio extension follows Ingredion’s announcement of its strategic alliance with potato-based starch and fibre manufacturer, Lyckeby, in September 2017.

The Potex products are the latest Lyckeby ingredients that Ingredion has made available to its customer base following the partnership.

For further information on the Potex range of potato fibres, please visit: https://www.ingredion.com/emea/en-uk.html.