DSM launches fat texture replacement
ingredient the two companies claim will act as a fat
replacer, adding creaminess and other texture
qualities to foods.
The ingredient, derived from potato starch, is the result of an agreement between the two companies, announced today, that combines DSM's enzyme expertise and Avebe's manufacturing experience with starches. With processors attempting to meet the demand for healthier, less fatty products, the new ingredient could provide an alternative means of achieving the same quality. Paul Sheldrake, Avebe's marketing manager., said the first starch product, branded Etenia, is a natural, clean label ingredient. "Etenia has already demonstrated its unique creaminess and melt-in-mouth qualities in yogurts and dairy drinks and seems to be ideally suited as a fat replacer," stated Sheldrake. The companies say a joint agreement will open opportunities to develop other "creaminess-enhancing" products for the food industry. Under the agreement, Avebe will be responsible for the marketing and sales of Etenia in dairy applications and will introduce the product to the European market. The companies said they will further develop Etenia for use by cake makers. Etenia forms an integral part of DSM's proposed package for the cake industry, which is scheduled for launch in October 2007.
