Etenia in Ice-Cream and Cream Cheese

October 6th, 2011 | Posted by jwlbrace in uncategorised

Avebe has added extra applications for its Etenia™ potato starch range, this time to enable lower levels of fat in cream cheese and ice-cream.

Etenia™  is said to have applications both in terms of fat replacement but also for hydrocolloid (guar gum, locust bean) substitutes in cream cheese and ice-cream.

“We are getting close to 0% fat reduction levels for cream cheese with Etenia,” explained Cindy Semeijn AVEBE’s Market Manager.  She added that hydrocolloid replacement with Etenia starches ensures dairy brand owners can appeal to increasing clean label demands, as they don’t have to add E-Numbers to the ingredients list.

In the EU Etenia™ can be labelled simply as ‘starch’.

Further Information:

please contact us for more information, samples and application guides on Etenia™

Food Navigator Article by Jane Byrne on Food Navigator.com – direct link

Food Navigator Article by Jane Byrne on Food Navigator.com – pdf download

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