Penford launches non-GMO-specific starch and collomes

Penford
Foods, a leader in innovative carbohydrate systems and technologies, said it will today push exports of the
GumPlete system at the western supply side of Las Vegas
This collaborative mix of starch and collosomes improves the texture of the product, making flavor release purer and more efficient than a single colle or starch.In particular, starch and collate are now sold separately and competingly with each other, which can result in an overly stable or inefficient combination of products,
said
John Rand
all, chairman of
Penford
Food Ingredients.When
Penford
Food Ingredients was awarded the
collosome technology in April, the company authorized the two companies to develop solutions for adhesive-properted starch and collosomes.
”Recommended applications: lbaked goods ldressing lsauce lsoup, seasoning sauce legg substitute ldrinkFunctionality: limproves texture and produces texture lanalog gluten function lincreases viscosity lreduces dehydration contraction as limproves freeze-thaw stability l instead of eggs l Prevents oil and water separation l flavor release clear pure l reduces overall stabilizer use GumPlete
system makes health planning possible by reducing fat use and replacing egg use. It is a non-GMO, kosher food certified zero gluten product. "
manufacturers and consumers want to use skimming and allergen-free technology for everything from bakeries to beverages.
GumPlete
added to allow us to offer healthy zero gluten and zero egg alternatives in multiple categories,"
randall
concluded. Penford
other health technologies for food ingredients companies include
PenNovo FR
and
PenGel-
solid fat substitutes;
PenFibe -
alternatives to sugar, flour and other high-calorie ingredients;
PenPure 30
and
37-
liquid fat substitutes;
PenNovo 03-
egg yolk replacement technology.