Functional potato fiber POTEX

POTEX has a unique capacity for absorbing large amounts of water – it can hold the quantity of water equivalent to twelve times its own weight. This property can provide higher yield and increased juiciness in processed meat applications and plant-based alternatives. POTEX can also absorb and keep oil and fat inside the fiber matrix. The ability of keeping both water and oil/fat in a food matrix provide homogenous texture and prevent release of liquid during cooking and storage. POTEX can easily be mixed with water and other ingredients without forming lumps. The functionality of the fiber is obtained both in cold and hot prepared applications. POTEX can tolerate mechanical treatment such as mincing, high shear mixing and homogenization with kept functionality. High temperature such UHT and pasteurization improves the water holding capacity of POTEX. Cooling, freezing and thawing do not affect the functionality of POTEX and neither do low pH.Reduced stickiness of a minced meat mixture or a dough can be achieved by adding POTEX. This enables lower product loss and less downtime during production. The texturizing properties of POTEX can be utilized when replacing almonds in cookies and fillings or enhance the pulpiness in a ketchup.