Application improvements Quality, Variety, Versatility
Snacks Potato based products are preferred to use for the manufacture of extruded snack products due to their specific properties. Some important properties are the improved taste, texture, gelatinisation and shelf life which have influence on the higher expansion, neutral taste and better crispiness of the end product. The (extruded) snacks can be divided in 3 main groups: - Direct expanded snacks - Indirect expanded snacks - Stack chips or formed chips The main ingredients for the manufacture of potato snacks are: Potato flakes or granules Native or modified or/and pregelatinized potato starch Salt and spices Emulsifier As binding, texturing and expansion regulating agents for the manufacture of snack pellets and direct expanded, extruded snack foods can be used: - Native Potato Starch high expansion (dosage appr. 40 %) crispy texture natural taste good gelatinisation good shelf life - Emflo KPS 200 high (controlled) expansion (dosage appr. 40 %) good heat/shear stability improved crispy texture controlled gelatinisation
- Emes E/E high expansion (dosage 20-40 %) faster gelatinisation improved clarity and smoother appearance (pellets) crispy texture good heat/shear stability - Pregelatinized starches higher expansion and good extrusion capability texturing agents moisture distributors in the premix constant mass transport in the extruder (higher capacity) - Maltodextrins controlled (decreased) expansion taste, colour, moisture and texture regulators The use of different or other types of starch, potato powder or flakes as well as the use of an emulsifier and salt have influence on the expansion, taste, colour, crispiness or hardness and capacity. Confectionery The confectionery industry works for a long time with special starches for the manufacturing of gums and jelly s, fillings, soft candies and chewy sweets. Emsland Group offers a lot of special starches to prepare several kinds of sweets. The starch types of Emox (C 70 S), Emes (505, KSA 1502, WS 55, WSA 3015), Kyrosan (E 5M, E 30M) or Emgum (100 B) obtains quick formation of firm cuttable gels and improves the elasticity of end products.
All types can be used as binding, texturing and gelatinizing agent with excellent clarity. Furthermore a replacement as well as a partly replacement of gelatine and gum arabic is possible. Emsland Group has been able to modify several starches to meet the gelling properties required by moulded (e.g. gums and jellies), pulled (e.g. fruit chews) and aerated confectionery (e.g. marshmallows). Dairy Since many years Emsland Group offers special starches for the dairy industry. Regarding type of application there are special starches to use dependent on texture, structure and process conditions. Temperature profile of several dairy systems is significant different and due to this fact dependent on type of equipment (shear and heat treatment to the starch) it is very important to select the right starch! Modified starch will be used for the manufacture of dairy products to give viscosity and smooth short texture. Starch extends the shelf life of dairy products. Application Starch Functionality Instant Desserts Emjel P, TVH 500 Binding and Texturing Agents Instant Pudding Emjel 97, 128 OE Binding and Texturing Agents UHT Emden KVH 1840, Binding and Texturing Agents, Shear XVH 1050 Stability, Heat Stability, Shelf life
Emflo 991, KVA 207, LTLT/HTST XVA 520, Cook up Mayonnaise Emden XVH 1050 Emflo 991, KVA 207, Yoghurt XVA 520, Emden XVH 1050 Emjel KVH 5, EP 300, Mayonnaise/Dressings KVA 400, Emfix K 02, X 02 Binding and Texturing Agents, Shear Stability, Heat Stability, Shelf life Binding and Texturing Agents, Shear Stability, Heat Stability, Shelf life Binding and Texturing Agents, Shear Stability, Emulsifying Agents Cheese Emden ESH 15, Emes KSA 1502, Emfix K 02, X 02 Binding and Texturing Agents, Cuttability, Gelation, Casein replacer Cheese Applications On the world market you can find a wide range of cheese types like i.e. traditional block cheese, gated cheese or spread cheese. Starches for cheese production will give functional properties like thickening, texturing and emulsifying properties to influence creaminess, smoothness, elasticity, gelling characteristic, spreadability and melting agent. The composition of used starches could influence the texture to each direction of end product and enables customer to replace partial or complete amount of high price proteins (casein). Wide functionalities in cheese can be obtained like: Improvement of milk viscosity Reducing of fat
Improvement of yield Improvement of creaminess Reduced melting properties dependent on used starch Improvement of melting properties dependent on used starch Improvement of gelling time Improvement of shreddability Reducing of proteins (casein) Emsland Group provides specialty starches in cheese applications with certain advantages: - Native Potato Starch Raising properties, moisture absorption for grated cheese - Emflo 991, Emflo KVA 207 Water binding and creaminess, melting properties - Emden ESH 15, Emes KSA 1502 gelling properties, shred ability, elasticity - Emox C 70S, A 90D gelling properties, shreddability - Emdex 1250, KS 1025, Emdex white creaminess, fat replacement, diko, Kyrosan types melting properties - Emfix K 02 creaminess, reduced fat separation Bakery Bakers, who aim to improve eating quality, appearance or shelf life, have choice form a wide range of Emsland Group products and services. Our ingredients improve texture, stability and mouthfeel, thicken and stabilize fruit and cream fillings, add fibre to bread and muffins, replace eggs in a range of products, increase batter viscosity
and add in moisture retention and cell structure. For our applications within the bakery industry we divide two main groups: Bakery creams and fillings Cakes, cookies, bread Baked Goods Bread, biscuits, crackers, donuts, cookies, puff pastry, muffins and cakes are all flour-based bakery products. Emjel instant starches improve dough properties of biscuits and crackers and improve their final texture. Similar results, without influencing dough properties too much, can be achieved with Emflo modified potato starches. In mixes for bread, cake, muffins and wafers cold water swelling (cws) Emjel starches are applied to control batter viscosity and aeration. Emjel starches also increase retention of moisture which leads to improved mouthfeel and shelf life. Superior native potato starch and Emflo modified potato starches improve crispiness and porosity in wafers. Application of Emflo modified cook-up potato starches in refrigerated or frozen yeast doughs for pizza crusts and sandwiches retains moisture, which leads to a softer crumb, extended shelf life and improved texture. Emjel cws starches are applied in instant choux pastry allowing better dough handling, increased control during steam leavening and improved the overall texture. Bakery Creams Our cold water swelling Emjel types for ready-to-use cream fillings add high viscosity and provide a short -, smooth and very creamy texture to bakery creams. The final products have excellent processing properties, optimal baking and freezethaw stability and provide long shelf-life.
Kyrosan maltodextrins improve body and mouthfeel of bakery creams. They further regulate sweetness and allow replacement of expensive milk solids without loss of body and texture. Fruit Fillings Emflo and Emjel modified potato starches are applied in hot - and cold-prepared fruit fillings, marmalade and jams to bind fruit juice. They are baking and low-ph stable, have excellent freeze-thaw stability and allow preparation of fillings with appearances ranging from glossy to pulpy. The cold-water-swelling Emjel types show rapid viscosity development. Emflo starches need cooking before they develop viscosity bind juice. Both types provide fruit fillings and jams with good clarity, high viscosity. Application Starch Functionality Bakery Creams Emjel EP 820 C, EP Cream Thickening, Baking Stability, Emflo 991, Emflo KVA 207 Texture (Creamy) Bakery Cream / Bakery Fillings Emjel EP 300/200/1224 Emflo 991, KVA 207 Thickening, Stability, Baking Stabiliy, Texture, Clarity Toppings Emjel EP 300/200 Thickening, Stability, Baking Stability, Texture, Clarity Bakery Mixes Native Potato Starch, Water binding, Crumb (Pore Emflo KPS 200, Emflo 991 Sizing), Dough raising, Yield Bakery Mixes Emjel E 70/P/EP 300 Water binding, Dough raising, Crumb sizing (Pore Sizing), Yield
Soups, Sauces, Ready Meals Emsland Group offers a wide range of products for the application of Convenience, Soups & Sauces and Ready meals Powdered or dry soups and sauces Cook up soups and sauces Dressing, Ketchup, Mayonnaise Instant or frozen foods Canned food Application Starch Functionality Native Potato Starch, Emflo KPS 200, 991, Compounds for Binding and thickness agents Emfix 412, Emes EE, Soups / Sauces with good texturing properties. Emden KVH 1840, XVH 1050, Emjel P 1373 Compounds for Soups / Sauces, Emox A 90 D, C 70 S Bulk and filling propertiesbouillon. Bouillon, Clear Soups, Emdex KS 1025 Marinades Binding and thickness agents with good texturing properties Dressings, Ketchup, Emflo 991, KVA 207, XVA 50, as well as good product Fruit and other Fillings Emden KVH 1840, XVH 1050 stability, freeze thaw stability and shelf life properties.
Dressings, Ketchup, Mayonnaise, Chilled and Frozen Food Dry and Instant Food Products, Desserts, Sauces, Potato Products Powdered Soups and Sauces Dressings, Mayonnaise, Ketchup Emjel EP 200, EP 300, EP 1224, KVA 400, TVH 500, EP 1210 Emjel 97, TVH 500, P, KV 50, KV 100, P 1372, P 1197, P 1373 Kyrosan E 6M E 20M Emfix K 02, X 02 Binding and thickness agents with good texturing properties as well as good product stability, freeze thaw stability and shelf life properties. Special starches for pulpy texture. Binding and thickness agents with good texturing properties. Lowering of lump forming, wettability agents, bulking aid. Stabilizer / emulsifier for emulsion systems with good texturing and shelf life properties. Canned Foods like Emflo 991, KVA 207, Soups, Vegetable Emes EE, Soups, Sauces, Emden KH 13, KVH 1840, Concentrates, Fillings, XVH 1050 Regulator Native Potato Starch, Pasta and Noodles Emes EE, Emflo 991, KPS 200 Binding and thickening agents with good texturing, stabilizing and shelf life properties. Binding and thickening agents with good texturing, stabilizing and shelf life properties. Chilled and Deep Frozen Products Emflo 991, KVA 207, Emes EE, Emden KH 13, KVH 1840, XVH 1050 Binding and thickening agents with good texturing, stabilizing, freeze thaw stability and shelf life properties.
Meat products Potato starch is the standard because of its low gelatinization temperature, fast swelling, excellent viscosity, high water binding capacity and its bland flavour and taste. When heated to around 70º C potato starch granules absorb large amounts of water and provide functionality in the same temperature range as meat proteins. As such, it is the only starch that doesn t require large changes in the processing conditions of cooked meat products. Applications of potato starch in processed meats are frankfurters, bologna sausages, wiener sausages, hamburgers, meat balls, luncheon meat, meat loaves and ham. Modified starches bind moisture, provide heat and shear stability, extend shelf life and improve freeze/thaw stability and texture. Emflo, Emes and Emden are recommended, depending on the processing conditions and required texture or stability. Kyrosan maltodextrin types allow for a reduction of fat in emulsified meat products without having to surrender texture and juiciness. Cooked whole muscle hams, poultry and turkey breasts Before finally being packed, brines can be combined with whole muscle meat by injection or tumbling, followed by smoking or cooking and chilling or freezing. This socalled meat extension improves texture, succulence, colour and the sensory properties of whole muscle products. The bland taste of potato starches allows whole meat products to maintain their natural palatability. Emulsified meats hot dogs, frankfurters Minced meat in sausages can be stabilized with potato starch which is able to bind moisture that is released during the mincing and heat treatment. Soluble meat proteins which are able to stabilize the fat fraction can be replaced by Emvital protein. Both added starch and protein allow meat processors to reduce cooking loss
and shrinkage. Furthermore, they prevent phase separation which manifests itself through precipitated fat and protein on the surface of sausages. Specific starches are able to provide freeze-thaw stability or improve the processing tolerance of emulsified meats. Fermented meats salami Dried sausages are obtained by microbial fermentation with dextrose or dried glucose syrup as a substrate. Maltodextrins ferment slower and allow the ph value to be regulated with a high degree of precision. They also function as fat replacers and as such, extend the health quality of meat. The production of lactic acid followed by drying, gives these products the shelf-life, texture and taste which is required. Nonfermentable polysaccharides are required to bind expelled moisture resulting from coagulation of meat proteins at low ph and to improve taste and sliceability. Formed meats meatballs, burgers, chicken nuggets In formed meat products consistency is increased by adding binders such as potato starch, proteins and fibres. These products also prevent moisture from being released immediately after forming, reduce weight loss during frying or baking and improve texture in fried or baked end products. Both starches and proteins may form sliceable gels with or without heating. Seafood surimi, imitation crab Surimi is a food product intended to mimic lobster, crab, and other shellfish meat. It is typically made from white-fleshed fish such as pollock or hake that has been pulverized to a paste and attains a rubbery texture when cooked. The term is also commonly applied to food products made from lean meat in a similar process. Emes binds water in surimi and thus improves juiciness, strength and shelf life.
Application Starch Functionality Sausages, Hams, (luncheon) Meat Cooked Meat, Sausages Cooked Meat, Sausages, Injection-brines Native Potato Starch, Emflo KPS 200, Emes EE Native Potato Starch, Emflo KPS 200, 991, Emes EE, EA 02, Emden KVH 1840; Kyrosan E 6M E 20M, Native Potato Starch, Emes EE Waterbinding agent, flavour carrying and shear resistant properties Filling, texturing- and curing and shear resistant properties. Improvement of cuttability. Flavour carriers and taste and colour regulator Coatings Batters Adhesion batters bind coatings such as breadings to an irregular or slick surface of a substrate. Coating batters are blends of flours and other ingredients like milk, eggs, leavenings, spices and starches or other stabilizers. They protect, improve quality and lengthen shelf life of foods. Tempura batters are stand-alone systems that are not further breaded. They result in protective, outer coatings ranging in texture from crispy and crunchy to cake-like. Tempura or puff batters produce smooth, crisp, light coatings that are optimized to minimize oil pick-up. These batters include leavening systems that allow coatings to puff when exposed to frying oil. Specialty batters have been developed for specific food categories they add premium quality or allow chefs to add their signature to products.
Breadings For optimal processing conditions breadings need to be matched with batters. Widespread in industry are cracker meal breadings. Other types with different crumb size, - shape and - flavour are American style bread crumbs, Japanese style bread crumbs and flour breaders. Japanese crumbs are very popular in coated shrimp they produce very porous, crispy outer layers. Seasoning systems Modern consumers want great-tasting products. Seasoning systems allow manufacturers to fine-tune their products towards regional preferences. Marinades retain moisture and deliver flavour. They enhance mouthfeel of any meat product considerably and improve appetite appeal. Marinades are complex mixtures of proteins, hydrocolloids, phosphates and starches that are applied by soaking, maceration, tumbling or injection. Glazes and rubs seal in moisture and inhibit surface dehydration. These coatings protect substrates against freezer burn, improve yield and confer proper brown surfaces. Formulated seasonings combine functional ingredient technology with the latest flavour expertise. Formulations are composed for longer flavour retention, cleaner flavour release, better culinary balance and stronger visual appeal. For several kinds of different coatings we develop and produce the right ingredients: Clear coats Vegetable coatings Spicy coatings Snack coatings Meat coatings Sweet coatings Chicken/poultry coatings Fruit coatings Fish coatings