New starch works with coatings, baked foods

by Jeff Gelski
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CENTENNIAL, COLO. — Penford Food Ingredients has launched PenNovo 00 starch for food coatings and bakery applications. To make the starch, the company used PenNovo, a new proprietary technology that creates enzyme-treated starches.

“The multifaceted PenNovo 00 is ideal for both food coatings and the bakery market,” said John Randall, president of Centennial-based Penford Food Ingredients. “Whether it makes the perfect crispy french fries, or gives baked goods extra moisture and gloss, this starch adds a new dimension to Penford’s vast portfolio.”

When used for food coatings, PenNovo 00 is recommended for potatoes, mushrooms, onions, bone-in poultry, formed poultry, shrimp and seafood. It provides crispy texture, extended hold time, a tender bite, high solubility, a bland flavor and low viscosity, according to Penford Food Ingredients.

In baked foods, PenNovo 00 has been shown to work as a replacement for egg whites in gluten-free products, a volume enhancer and an egg wash replacer. Recommended applications include bread, muffins, bagels, pancakes, waffles, cookies, cakes and gluten-free items. It has been shown to increase volume by up to 25% and to assist in moisture retention. As an egg wash replacer, PenNovo 00 provides benefits in glaze and a smooth and glossy appearance.

“We introduced PenTech NG, a whole egg and egg yolk replacer for bakery products, in 2012,” Mr. Randall said. “We’re excited to build upon that offering with the introduction of PenNovo 00. This new product reflects our commitment to providing the gluten-free market with superior, cost-effective egg substitutes.”
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