Global starch specialist National Starch has developed the first potato-based functional native starches: Novation 1600 and Novation 1900.

Potato-based starches offer many benefits particularly in savoury and meat dishes: high viscosity, good clarity, low gelatinisation temperature and a characteristically bland taste. When coupled with the benefits of Novation technology, manufacturers can reap both processing and end-product benefits – with clean labelling classification as an ingredient.

Novation 1900 is suitable for short-time, low-temperature processing, either in hot water addition or in-cook applications such as gravies, soups and sauces. It gives rapid hydration, high viscosity and a desirable texture. It is also ideal for use in a variety of meat products.

Existing formulations can be improved with Novation 1900: a stronger water-binding capacity than native potato starches can be achieved with an attendant increase in stability. It therefore reduces loss through shrinking and in vacuum-packing; in fried or boiled sausages it prevents ‘burning on’ and changes in texture, too. Meat products made with Novation 1900 have a shorter texture – this gives the product a better ‘bite’. Used in pâtés, Novation 1900 increases spreadability. It can also replace skimmed milk powder in sausages and improve the overall product quality in minced meat products.

For high shear, high temperature processing, Novation 1600 native potato starch is recommended. Offering a short texture, Novation 1600 gives superior functionality to traditional native starches, which overcook easily. Potato products, such as gnocchi, dumplings, rösti, pancakes and mash can be improved – enhancing texture and all-round eating quality, as well as complementing the original potato taste of the products. A short, less cohesive texture is achieved and Novation 1600 helps keep the product ‘al dente’ after cooking, re-heating or canning. Since the dough is less sticky, handling, cutting and processing become easier.

In mashed potato, Novation 1600 can replace some of the flakes/granules giving a smoother, glossier, less sticky texture and improving oven stability especially in gratin dishes. Used in place of flakes/granules in potato pancakes, or added to rösti and ready-to-use fried potato (vacuum packed or dried), the starch improves binding, retaining the product’s shape during frying and making it crispier with a better ‘bite’. Croquettes benefit from improved crispiness, stability – both before and after frying – and mouthfeel with Novation 1600. Air pockets, shrinking and ‘explosion’ during cooking are prevented.

National Starch manufactures a full range of speciality native, modified, pregelatinised and dextrinised starches from different sources including: regular, waxy or high amylose maize, tapioca and potato. For further information, contact National Starch & Chemical, Prestbury Court, Greencourts Business Park, 333 Styal Road, Manchester, M22 5LW, UK. Tel: +44 (0) 161 435 3200. Fax: +44 (0) 161 435 3300. Internet: www.nationalstarch.com