Avebe a introduit sa fécule Eliane Gel 100, ce qui permet aux fabricants de produits alimentaires de conserver la crème et les propriétés indulgents des soupes et sauces, tout en réduisant la teneur en matières grasses jusqu’à 50 % .
Eliane Gel 100 produces “a buttery mouth feel and excellent taste”. Besides the unique benefits on taste and texture, the solution is also easy in processing with a high sheer resistance and suitability to both cook-up powder mixes and UHT processed soups and sauces.
The product falls in line with the wider trend towards low-fat and cholesterol-reduced foods, and is based on the Eliane waxy potato starch, which contains more than 95% amylopectin and allows for the preparation of foods with unique functionality, textures, expansion characteristics and cost-saving opportunities.
Avebe market manager Christer Andersson said: “We have developed a unique new starch that gives our customers the opportunity to develop healthier but still very tasteful products. Customers asked for the combination of excellent taste and less fat for long time. The health trend is going on for quite a while now but with this latest development from Avebe it is proved that health and good taste can be combined!”
