Ingredion is launching a potato starch-based viscosifier that could increase processed meat yields by making it more slice more easily.
Suitable for processed meats, chicken nuggets and ready meals which include meat, the starch increases the product’s water binding capacity which creates a firmer and juicier texture, the company said.
“It also reduces moisture loss in vacuum packed products to ensure less water is released following refrigerated storage, enhancing succulence and texture stability over shelf-life.”
This makes it ideal for cost-sensitive meat applications and can improve yield by around 10 to 20%. A spokesperson for the company said it could ease processability such as slicing. “Novation Uno 190 gives processed meat a firm texture, and forms a gel, providing elasticity. These features allow the meat to be sliced easily, reducing waste.”
The ingredient, Novation Uno 190, is a functional native potato starch that can be labelled on ingredient lists as ‘starch’ or ‘potato starch’. “[This] is recognisable to consumers. It is not chemically modified and does not have an e-number,” the spokesperson added.
Ingredion conducted its own in-house tests which found that the starch is fully functional at lower temperatures, meaning the meat product retains its juiciness and flavor in applications that are cooked at lower core temperatures around 65 to 75°C.
The US firm is launching the product in the Europe, Middle East and Africa (EMEA) region only.
Source: Food Navigator
