Penford takes starch to the next level with new non-GMO launches at IFT

By Elaine WATSON

- Last updated on GMT

The new PenNovo 03 emulsifying starches can replace egg yolk in mayonnaise
The new PenNovo 03 emulsifying starches can replace egg yolk in mayonnaise

Related tags: Egg, Starch, Egg yolk

Penford Food Ingredients used the IFT show in Chicago as its launch platform for PenNovo 03 and PenNovo MD, two highly soluble, enzymatically-treated starches that deliver functional benefits, save cash and help firms meet demand for non-GMO ingredients.

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.  

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1 comment

Non-Allergic vs. Maltodextrin Intolerance

Posted by Maltodextrin Intolerant,

The food industry refuses to acknowledge the major GI intolerance of some individuals to maltodextrin. I personally have been intolerant of maltodextrin since 2005, 8 years, and when I eat one food product containing maltodextrin, my GI system is severely thrown off for several days. I am also intolerant of maltitol, though not as severely. I began a group for individuals with the same problem which now has over a hundred members.

I plead for compassion from food manufacturers to give consideration to our plight.

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