23 Aug 2012 --- AVEBE and Ingredion jointly developed a new starch: ELIANE GEL 100 – which is uniquely thermo-reversible and offers the perfect solution for juicy fillings in frozen dumplings.
For a long time, frozen dumpling manufacturers have been looking for an ingredient that forms a semi-solid gel, carries the taste well and contributes to the filling consistency, and that becomes liquid upon cooking. Also, during automated dumpling production two major problems arise: dumpling wrappers crack and poor injection filling.
ELIANE GEL 100’s medium viscosity gives the filling consistency so precise amounts can be injected into the dumpling wrapper. When the dumplings are cooked in water, taste and colour of the fillings are carried well by the starch, which forms a gel when cooled down. ELIANE GEL 100 solves the problem of wrapper cracking, filling injector blocking and offers a juicy filling texture.
ELIANE GEL 100 is derived from unique high quality waxy potato starch by an advanced technology. ELIANE GEL 100 is vegetarian and Kosher & Halal certified.
Dumplings are traditionally made fresh, then cooked for consumption. Over recent decades, modern fast frozen food technology together with the frozen supply chain has made the industrial production of frozen dumplings possible. However, when dumpling production is automated, two main problems arise which are difficult to overcome: the dumpling wrappers crack, and poor injection filling.
Dumplings are one of the most popular traditional foods in Asia which, in ancient China, date back at least 1400 years ago. Dumplings are consumed both with main meals and desserts. Due to their delicious taste and convenient preparation, this traditional food has become one of the fastest growing products in the frozen and ready-to-eat food industry in Asia.