New Developments in Modified Starch
18 Jul 2014 | Penford
Penford Food Ingredients has launched PenNovo FR. The non-GMO, potato-based starch system can replace up to 50 percent of solid fat in certain applications. The modified food starch offers a host of health benefits for adults and children. It can be used for caloric and fat reduction, and is cholesterol-free. Beyond health benefits, PenNovo FR caters to consumers with food restrictions, and is gluten-free, non-allergenic, Halal and Kosher.
Is at the IFT in New Orleans and I'm here with Brian Scherer from Penford Food Ingredients, and Penford are launching a new modified starch here at the show.
Brian, can you tell me about this product and what the benefits are?
Yes, the name of the product is called Pen Noble FR.
FR stands for fat replacement, and as you said, it's a modified food starch.
It's designed to replace on a 1 to 1 basis solid fats like butter.
Margarine shortening and in some cases even cream cheese.
It looks and acts just like a solid fat.
It will melt when you heat it.
It'll reform into a solid as it cools, and it's primarily aimed at baked goods, and we found that it works best when you're replacing somewhere between 25 to 50% of the solid fat in a food product.
What type of bakery products would you be looking towards?
The first thing we tried it in was a croissant.
With puff pastry and we were really surprised that we took out 50% of the butter in the croissant and actually had a professional baker make it up for us, and you couldn't tell the difference between that product with the PR and the amount of butter, but we've also put it into cakes, muffins, pretty much any type of baked application.
It will substitute hard fat.
Is it already being used now at the moment?
We have a couple of small bakeries that are.
Using it on a test basis for now, but we are just launching it here at the IFT, so we're hoping it's going to be used in a lot.
OK.
And how does it have to be labeled?
It's labeled as modified food starch or modified starch, but it is also considered enzymatically modified, which is also a legal term, at least here in the states.
You purchased the company Government Technology a couple of months ago.
Can you say a little bit about what's been added to your portfolio as a result and what you're doing from an R?
Standpoint from that regard, obviously they have a complete portfolio of functional hydrocolloids, and now we're also working very closely with them on collaborating on starch and gum blends under the Gumfleet brand name which is coyotes or Gumtech's name for starch and gum blends, and we believe there's a lot of synergy hydrocolloids and starches are used together and we're going to explore how much further we can take that through processing modifications, etc.
There's a whole pipeline of products that are that are possible now that we're.
Can you be a bit more specific?
Some of the stuff that we're working on is pretty confidential, but we've already seen that when certain gums and certain starches are combined together, the net effect is synergistic.
You can't achieve the same thing with using either the starch or the gum by itself, so we're going to be searching for more of those synergistic relationships.
Brian, thank you very much.
Thank you.
