Specialty Potato Starches

(As seen at WWFE '97)PenBind 1250 offers manufacturing savings with excellent product texture and mouthfeel to processors of high quality low-pump value-added meat and poultry products for retail, deli and foodservice markets.

Recent developments in modified potato starch technology bring the texture and mouthfeel of whole muscle product to the table. Meat and poultry processors will also benefit from the freeze-thaw stability of PenBind 1250, as it virtually eliminates a retrogradation or "purge" effect. The starch also offers excellent moisture binding characteristics that will increase processing yield.

These modified potato starches are formulated to be bland in flavor in order not to interfere with natural meat and poultry flavors. In use, good gel formation improves bite and texture of the meat or poultry product without leaving waxy taste or appearance. When products using PenBind are heated, purge is reduced; and when such products are sliced, the PenBind's moisture binding properties provide greater yield.

PenBind modified potato starches also score highly on consumer testing panels. In consumer panel testing, taste and texture scores at 160 pump were comparable to products made with modified waxy maize, modified dent corn and carageenan at 140 pump. When comparing binders—such as waxy maize—at the same 140 pump level, the consumer panel rated PenBind 100 highest overall.

Penwest Foods, Inc., 11011 E. Peakview Ave., Englewood, CO 80111. Tel: 303 649 1900; Fax: 303 649 1700.