The PenNovo 03 tapioca-based emulsifying starches can replace caseinate in non-dairy creamers and egg yolk in condiments such as mayonnaise. They can also replace propylene glycol alginate in dressings and encapsulate flavors. Other applications include gravies, sauces and soups.
Their functional benefits include acid stability, cost reduction, egg replacement, emulsification, freeze/ thaw stability, low viscosity, shear stable, whitening power.
New PenNovo MD line meets growing demand for non-GMO ingredients
Meanwhile, the new PenNovo MD potato-based maltodextrin products meet growing demand for non-GMO ingredients.
Heat- and shear-stable, the low viscosity maltodextrins can act as flavor carriers in beverages, confections, dry mixes, spray drying aids and carriers, sports nutrition products and spreads.
Non-allergenic, kosher and gluten-free
The PenNovo line - which is non-allergenic, kosher and gluten-free as well as non-GMO - was launched in January with the introduction of PenNovo 00.
In coating systems, PenNovo 00 can be used for dextrin replacement, which can improve the crispy texture and hold time of fried or baked vegetables and meats.
In bakery applications, it can serve as a volume enhancer and/or egg white extender in gluten-free products. It also can be used as an egg wash replacer.
Penford Food Ingredients Co, is a division of Penford Corporation, a leading global supplier of food and industrial starches.