Potato starches, as well as everything
else that could be obtained from them
DEXTRINS
Dextrin is the oldest product obtained from starch
However, it is used in many modern-day products
APPLY THE FUNCTIONAL ADVANTAGES OF DEXTRIN
The tale says that that long ago, when people started baking bread from flour, it happened once that some flour fell onto a warm stone plate. They began using this flour for baking bread and noticed that it took on different characteristics from the usual.
Try from our wide range of dextrins, obtained by thermal treatment of native starches. Our dextrins vary in color (white to yellow), as well as solubility in cold water; from fully to partially soluble.
They are all natural products and do not have an E number!
APPLICATION AND EFFECTS OF APPLICATION
Bakery Products – Maintains the freshness of bread and pastries (anti-staling agent), improves dough elasticity and workability.
Donuts – Excellent external appearance with uniform volume, without cracking and wrinkling, and with a golden-brown surface. Extends shelf life and keeps them fresh and soft. Significantly prevents oil absorption in donuts during frying, contributing to product economy. Application: simply add dextrin to the donut dough.
Biscuits – Reduces brittleness, decreases dough fragmentation, balances texture, improves dough elasticity and workability.
Glazes – Excellent adhesive properties and film-forming capabilities, allowing for the application of spices and/or seeds (e.g., sesame on the surface of salty sticks, etc.), provides a shiny structure, and prevents product breakage and crumbling.
Sponge Cakes – All cakes that have a firm, well-aerated structure. Dextrins achieve better freshness, uniform porosity, and prevent product breakage.
Deep Frying – Allows better adhesion of flour-dough and subsequently breadcrumbs (if used); reduces oil absorption in fried food; prevents loss of juices and liquids from food during frying, making the product juicier with a crispy, golden surface.
Carrier of Flavors and Vitamins – Carrier of flavors primarily obtained through Spray Dried technology.
OTHER APPLICATIONS OF DEXTRINS
Confectionery products – enables the formation of a film coating resistant to breakage and crumbling, especially with “pan-coating” technology
Gluten-free bread – improves dough elasticity and workability, as well as uniformity of porosity
Noodles, Pasta and Potato Products – enables the creation of a uniform texture, improves dough elasticity and workability, as well as the stability of cohesiveness
Gelatinous Broth – improves the stability and elasticity of the gel
DIETARY POTATO FIBER
DESCRIPTION
Potato fibers are obtained from the cell wall of potatoes. No chemicals are added during production. They have a mild to neutral taste. They come in a standard form and a product with very small granulation
FUNCTION
Potato fibers have a unique capacity to absorb a large amount of water – they can retain an amount that is 12 times their own weight. They have the capacity to absorb and retain fat within the fiber matrix. This allows for increased yield by retaining water and/or oil in the product. They can also be used to increase production efficiency by reducing stickiness, which decreases losses and downtime. They improve product quality by enhancing texture, making the product juicier due to water and fat retention
APPLICATION POSSIBILITIES
High-temperature processes such as UHT and pasteurization increase the water-binding capacity of potato fibers. Mechanical treatments such as grinding or homogenization do not affect the stability of potato fibers. Stronger mechanical treatments even enhance their water-binding capacity. Low pH does not affect the properties of potato fibers. Therefore, they are ideal for use in low pH applications, such as the production of ketchup, mustard, etc. They are stable at low temperatures. Cooling, freezing, and thawing do not affect their water-binding capacity. They can be mixed with other ingredients and water without the risk of sedimentation or clumping.
They are ideal for use in gluten-free products, have no E number, and are free of any allergens
Meat products: sausages, hamburgers, meatballs, pâtés, injected chicken meat, ready meals
Bakery products: bread, cakes, biscuits, fillings
Soups and Sauces: ketchup, tomato sauce, soups
Dairy products: yogurts, cream cheese
Fruit products: fruit preserves, thick drinks
POTATO PROTEIN ISOLATE
POTATO PROTEIN
Lyckeby potato protein is a nutritious, high-quality plant protein extracted from potatoes grown in Sweden.
Lyckeby potato protein is a new ingredient in the food industry and is suitable for protein enrichment or as a substitute for animal-derived proteins in many applications
Protein Enrichment of Bread
High protein content in food represents added value for end consumers. In bakery products, Lyckeby potato protein enables protein enrichment of bread, which otherwise has a low protein content.
Thanks to its high protein content, a very small dosage is sufficient. With minor adjustments, it can be easily applied in existing recipes.
Replacement of Animal-Derived Proteins
Compared to the meat products industry, there is a significant global shift towards the increasing use of plant proteins. Consumers, aware of climate change and sustainability issues, as well as striving for a healthier lifestyle, are using fewer animal-derived proteins and more plant-based proteins
By replacing animal-derived proteins with Lyckeby potato protein, the advantages are:
– High protein content;
– High nutritional value, according to DIAAS standardization;
– No E-number;
– Allergen-free;
– GMO-free (genetically modified organism-free);
– Easy traceability;
– No impact on the environment.
In terms of quality, Lyckeby potato protein is one of the most accessible sources of plant proteins for use. The product has a well-balanced composition of essential amino acids.
The nutritional value of Lyckeby potato protein, measured by DIAAS standardization, is on par with soy or powdered milk
