Starch derivatives, fibres, potato flakes and potato granules are used in many applications, such as confectionery, potato products, dairy, bakery goods, snacks, soups, preserves and much, much more. Starches from potato and pea origin are used in many sectors of the food industry. Emsland Group's proteins and fibres are also essential for manufacturing all types of food. The most important food segments created by us are listed below:
Thickeners for soups, sauces and gravies
Emsland Group products act as thickeners that provide additional volume and creaminess to soups, sauces and gravies. They also have a high emulsifying functionality, a very high nutritional quality and excellent digestibility. They provide synergistic effects by binding water, and they also improve freeze-thaw stability by a low gelatinisation temperature and high clarity.
Starches for food coatings
Emsland Group starch products are perfect for food coatings, where they have low batter pick-up and improved crispiness after finish-frying or oven heating. They provide sustainable texture during extended heat hold stability. What's more, the starches help to discourage moisture migration from the products into the air, prolonging shelf-life. They also reduce the number of calories in the product.
Starches, fibres, flakes and granules for meat, poultry and seafood
For meat, poultry and seafood, our potato- and pea-based products bind moisture, provide heat and stability, extend shelf-life, and improve freeze/thaw stability and texture. They also have high emulsifying functionality, very high nutritional value and excellent digestibility. Potato starch is the 'standard' because of its low gelatinisation temperature, fast swelling, excellent viscosity, high water binding capacity and its bland flavour and taste.
Starches, flakes and granules for potato products
For potato products, such as mashed potatoes, french fries, croquettes, rösti, dumplings and gnocchi, we offer a wide range of different starches, flakes and granules, mainly based on potato.
Starch, flakes and granules for snack foods
Emsland Group offers a wide range of flakes and granules, as well as starch-based products for the whole snack industry. These natural ingredients based on potatoes, increase crunchiness and firmness and also yield excellent expansion. This results in lighter and softer textures to the final product, creating the typical potato taste. An addition of pea starches results in snacks with harder textures and less homogeneous structures.
Starch for confectionery
In terms of confectionery, Emsland Group starch products can be compared to gelatine, pectin and agar-agar. They meet the gelling properties required by moulded (e.g. gums and jellies), pulled (e.g. fruit chews) and aerated confectionery (e.g. marshmallows). As well as this, they obtain quick formation of firm cuttable gels and improve the elasticity of end products.
Starches, fibres, flakes and granules for bakery products
For bakery products, Emsland Group starches, fibres, flakes and granules provide excellent water-binding qualities, creamy textures, good clarity and baking stability, a shiny appearance, excellent freeze-thaw stability, good dispersability, an optimal shelf life and a bland taste. They also improve crispiness, porosity, mouthfeel and convenience. They are allergen-free and GM-free and fulfil all food safety requirements.
Starches for pasta and noodles
Our starches are utilised as binding agents and thickeners in pasta and noodles. They optimise texture and stabilisation properties, as well as shelf-life and water binding. These starches improve firmness, enhance elasticity and result in fast rehydration and softer mouth-feel.
Starch for dairy products
In dairy products and desserts, Emsland Group starch products function as binding and texturing agents to boost viscosity, heat and shear stability, create a smooth short texture and extend shelf-life. They can be used as a fat or protein replacer.