Hydrocolloid-like characteristics from potato starch

Etenia™ is the brand name of Avebe’s new texturizing range of enzymatically treated potato starch. Based on an innovative technology, the Etenia™ product range provides hydrocolloid like characteristics offering a new way of creaminess enhancement, texturizing, gelling and thickening products. Currently Etenia™ is available in several application areas as dairy, bakery, emulsified low fat spreads and confectionary.

Etenia™ is the brand name of Avebe’s texturizing range of enzymatically treated potato starch. Based on an innovative fat-reducing technology, the Etenia™ product range provides hydrocolloid like characteristics offering a new way of creaminess enhancement, texturizing, gelling and thickening products. Currently Etenia™ is available in several application areas as dairy, bakery, emulsified low fat spreads and confectionary.

This innovation is explained in more detail on WorldFoodInnovations.com