ELIANE™The New Waxy Potato Starch of AVEBE

Detmold, 2006

2Introduction to ELIANE™Characteristics of ELIANE™, differences with other starchesELIANE™ in several food applications

Contents

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Potato Starch

AmylopectinAmylose

20% 80%

ELIANE™

<1% >99%

What is ELIANE™?ELIANE™ is AVEBE’s new unique amylopectin potato starch obtainedby state-of-the-art classical breeding techniques (non-GMO)

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What is ELIANE™?

ELIANE™ is AVEBE’s new unique amylopectin potato starch obtainedby state-of-the-art classical breeding techniques (non-GMO)Discovered by the university (Groningen) and developed by AVERIS, AVEBE’s breeding institute Complete chain control “From potato plant to end product”

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ELIANE™ Compared to Other Food Starches

Starch type ELIANE™ Potato Waxy maize TapiocaAmylose (%) <1% 20-22% <4% 17%Phosphate (ppm) 800-1000 800-1000 ~30 ~90Diameter range (μm) 5-100 5-100 2-30 4-35

Lipids g/100 g 0.1 0.1 0.2 0.1

Gelatinization T (Very) low Very low Medium LowProtein (N) g/100 g 0.04 0.07 0.33 0.10

Crystal structure B-type B-type A-type C-type

ELIANE™ has unique raw material characteristics

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X-ray diffraction pattern of commonly used starches

X-ray diffraction patterns of starches

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2-Theta (°)

Diff

ract

ion

Inte

nsity

Waxy corn

Native potato

Waxy potato

A

BB

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Potato ELIANE™

Tapioca Waxy Maize

Microscopic Pictures (100x)

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Brabenders Native Starches (5%) in Demineralized Water

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Time (min)

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osity

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Tapioca Waxy maize Potato Eliane Temperature

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Brabenders Amylopectin Starches (5%) in 2% Salt Solution

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ELIANE

w ax y maize starch

Potato starch

Temp

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High Clarity & Stability of ELIANE™ compared to Potato Starch

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High stability of low DE maltdextrines of ELIANE™

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Potato starch

ELIANE™

% Dry solids

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Brabenders Modified Starches (4%)

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Time (min)

Vis

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ty (B

U)

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Modified potato starch Modified ELIANE™ Temperature (°C)

13Discrete Fragment Formation upon Shear

Before shear After shear

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ELIANE™ stands for:

High viscosity and water bindingHigh clarityStabilityClean neutral tasteLow temperature of gelatinization (fast viscosity development/hydration)Smooth and shiny texture High expansion and soft crispy texture

ELIANE™Applications in Food Systems

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Potato starch vs. waxy maize starch

Potato starch no 1 in:Instant noodlesSnacksBakery creamInstant soups

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ELIANE™ in Instant NoodlesFast rehydrationExcellent long lasting texture

Standard noodle with potato starchafter 3 minutes 85 °C

Noodle with ELIANE™, after 3 minutes 85 °C

Fast Hydration of ELIANE™ in Noodles

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Standard coated nut with a 100% potato starch formulation on the left and with 100% ELIANE™formulation on the right

ELIANE™ in Coated Nuts

High expansion Soft crispy textureSpecial texturesExcellent performance in bakedcoated nuts

New Textures with ELIANE™ in Snack Applications

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Benefits of Elianes in rice cracker productsSoft crispy textureEasy to be melted in mouthUniform structure (air cells) Controlled and uniform expansion

Less energy required during baking

New Textures with ELIANE™ in Snack Applications

Texture analysis for rice cracker

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0 1 2 3 4 5Time(s)

Forc

e(g)

10% ELIANE™

10% Potato starch

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Left: Standard modified potato starchRight: ELIANE™

The lower the flowthe better the baking stability

Baking Stability(% flow at 200°C 20 min)

High bake stabilityExcellent texture

ELIANE™ in Instant Bakery Cream

ELIANE™ in Instant Bakery Cream

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Standard ModifiedPotato Starch

ELIANE™ ELIANE™ (25%alginate reduction)

Bak

ing

Sta

bili

ty

21High viscosityViscosity development at relatively low T

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ELIANE™ (20% starchreduction)

Native Potato Starch Native Tapioca Starch

Vis

cosi

ty (

mP

as) 90°C

85°C

80°C

75°C

70°C

Viscosity of an instant tomato soup prepared with different water temperatures

ELIANE™ in Instant Soups & Sauces

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Potato starch vs. waxy maize starch

Waxy maize starch no 1 in so-called ‘liquid foods’Dressings (mayonnaise)Fruit fillingsRTE-desserts & yoghurtsCanned soups

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ELIANE™ in Cook Up Fruit Fillings Excellent performance at high °BrixHigh clarityFresh, neutral taste

High Viscosity of ELIANE™ in Fruit Fillings

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Waxy Maize Starch ELIANE™

Visc

osity

(mPa

.s)

ELIANE™ vs waxy maize starch at 60 °Brix

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ELIANE™ Texture in Hot Prepared Mayonnaise

ELIANE™ potato starches (left) develop smooth texturesRegular potato starches develop more pulpy texture

ELIANE™: a Potato Starch with a Smooth Appearance

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ELIANE™ in Liquid SaucesHigh viscositiesVery low serum separation (syneresis)Different textures possible varying from pulpy to smooth

From Pulpy to Smooth with ELIANE™

Potato s

tarch

Waxy maiz

e

ELIANE™

1 week

2 weeks

1 month2 months

-1

1

3

5

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9

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15

ml f

luid

/100

gra

m s

ampl

e

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ELIANE™ in Low Fat Clear Dressings

Clarity and Suspension StabilityELIANE™ products (right) give an excellent suspension of particlesNo non starch hydrocolloids requiredHigh clarity versus other starches

The clarity of ELIANE™ in dressings (right) is striking compared to the modified waxy maize starch (left)

High Clarity of ELIANE™ in Dressings

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Conclusions

ELIANE™ is a new commercial amylopectin potato starch with unique features that adds to the existing range of starches ELIANE™ can be used in many traditional potato starch and waxy maize applications to give improved performanceELIANE™ can be used to replace expensive hydrocolloidsELIANE™ gives our customers the opportunity to innovate!

ELIANE™ is still in the development phase, any ideas/suggestions???