In recent years, potato fibre has been much appreciated in many foodstuff applications, most of all its ability to bind water and fat. Other positive properties are simplified handling and improved structure of the foodstuff.
Depending on treatment the potato fibre can hold 1025 times its own weight of liquid.
Potato fibre is a stable raw material that can withstand low pH values, sterilisation as well as freezing. This makes it very suitable in many applications.
Another property of potato fibre is its ability to absorb a dispersion of oil in water in almost the same proportions as water alone.
The original potato fibre Potex, marketed by Lyckeby Stärkelsen, has been complemented by the finely ground quality Potex Crown.
The many uses of potato fibre:
* Sauces, ketchup, dairy products. The potato fibre withstands processing well, and as a natural product it can replace ingredients classified as additives.
* Meat products. In sausage the potato fibre plays an important role.
Increased yield and reduced leakage of liquids in the vacuum package, are typical positive properties. In minced meat products Potex gives better handling, shape stability and increased yield.
* Chicken products. Lyckeby Stärkelsen has development a fibre-based product, LyckebyPM50, which consists of potato fibre and modified starch, for use in injection brine for chicken. It enhances taste, texture and juiciness, and it improves profitability.
Tumbling chicken parts is another way to improve quality and yield. Positive effects have been achieved with LyckebyPM50. enquiry no 54A
Lyckeby Stärkelsen Food & Fibre AB, Kristianstad, Sweden. www. food.lyckeby.com
