Avebe Launches Starch Solution for Coated Nuts

Consumers nowadays want to be indulged and surprised with great new textures. When they go for a snack, it needs to be the right one and excellent taste and texture is key to delivering this.

5/27/2011 --- Avebe has launched a solution for that “extra delicate and crispy bite” in fried coated nuts with ELIANE C200. ELIANE C200 provides high expansion which makes fried coated nuts stand out among current market standards. It provides an appealing snack, makes the flavour burst and gives exactly the right crispy bite that consumers long for.

Consumers nowadays want to be indulged and surprised with great new textures. When they go for a snack, it needs to be the right one and excellent taste and texture is key to delivering this.
 
AVEBE’s traditional potato starches are considered the market standard: they are of major importance in the coating recipe, to provide expansion and the right texture. AVEBE’s ‘waxy’ potato starch, ELIANE C200, contains over 99% amylopectin, which guarantees extra expansion and delivers a great new crispy but light texture.
 
ELIANE C200 fits in easily with current processes and is easy to apply. One unique property of this waxy potato starch is the outstanding ‘tack’ to the nut. In production, better tack results in a lower wastage of the coating mix and gives a solid coating that stays intact, even during transport and packaging.
 
At a glance, the benefits of ELIANE C200 in fried coated nuts compared to existing market standards:
 
• Excellent delicate crispy bite
• Fits into current processing
• High expansion
• Very good tack, no waste of coating mix
• Good coating firmness, no crushed nuts in the package
• Clean Label, ELIANE C200 can be declared as potato starch