NUEVAS TENDENCIAS EN

ALMIDONES
MODIFICADOS PARA
LA INDUSTRIA LÁCTEA
Ing. Julio Icochea Alvarez
 ¿Será una buena
+ combinación?
Almidón: Características generales
Composición típica de la papa
Aislado y refinamiento del almidón de papa
Aislado y refinamiento del almidón de papa
Diferencias
morfológicas de los
gránulos de almidón de
diversas fuentes
Comparativa composicional entre almidones
Almidón & Agua
 Principales
modificaciones en
almidones
ETENIA™ as Fat replacer in Milk systems
 Thermo-reversibility of ETENIA™

▪ Etenia™ shows
thermo-reversability
through heating /
cooling cycles.
 Comparison with other Gelling agents
Gelling agent Conc. % G’mPa

Maltodextrin DE2 20 2200

Acid degraded starch 9 1850

Debranched maltodextrin 8,5 2000

Gelatin 240 bloom 3 2100

Carrageenan 1 1900

Etenia™457 5 2050
Nuestra propuesta de valor para la Industria láctea
 Process simplification
STEP 1
HEATING UP
55°C
HOMOGENISATION UP
130 BAR / 55°C
MIXING OF
SKIM MILK AND CREAM

STEP 2

FERMENTATION
PASTEURIZATION
1000 TON SKIMMED MILK

STEP 3 CENTRIFUGATION

WHEY
750 TONNES

MIXING
STEP 4
CREAM + 107 TON
SALT + 1.8 TON
LBG + 0.7 TON
Fresh Cheese
 How to produce fresh cheese on an existing
yoghurt line?

Yoghurt Fresh
Cheese
Delicious light cream cheese with ETENIA™

 Easy processing: no whey seperation needed.

 Improved cost-in-use (up to 30% better cost-in-use)
 Similar taste experience as full fat cream cheese (texture,
creaminess)
 Up to 50% less fat and 33% reduction in caloric intake
 Replacement of protein for cost saving
Fat replacement in Cream Cheese by ETENIA™
Traditional Full-Fat Light with ETENIA
24% fat, 5.4% protein 12% fat, 4.8% protein
Fat replacement in Cream Cheese by ETENIA™
Fat replacement in Cream Cheese by ETENIA™
Protein replacement in Cream Cheese by ETENIA™
Traditional Light Light with ETENIA
12% fat, 8.3% protein 12% fat, 2.9% protein
Protein replacement in Cream Cheese by ETENIA™
Fat replacement in Stirred Yoghurt by ETENIA™
ETENIA™ in RTE chocolate mousse
Melt control in Ice Cream by ELIANE™ GEL 100
What is ELIANE™ GEL 100?
▪ Acid treated waxy potato starch.
▪ Low hot viscosity (liquid at 40 % dosage).
▪ Thermo-reversible.
▪ Strong gel when cold.
▪ Buttery mouthfeel.
▪ Full transparency when heated.
 AVEBE solutions for Processed Cheese
▪ Opportunities ▪ Why Avebe?
• Increased level of caseinate substitution • Market leader for starches in processed
cheese
• Substantial cost-savings!
• ‘Cheese- Toolbox’, wide variety of starches
• Control setting time available

• High elastic texture • Tailor-made advice based on process &

requirements
• Good shredability & control of melt profile
• Many years know-how & experience
• Very good textural stability over time
Casein replacement and functionality AVEBE starches
100%

PERFECTAMYL™ GEL ACT

Special Features GEL ACT:
Best choice for hard cheese
Casein replacement level

PERFECTAMYL™ GEL EMP

PERFECTAGEL™ MPT Special Features GEL EMP:
Special Features MPT: Best choice for meltable cheese
Best choice for cheeses where no flow is
required such as ‘cordon blue’

PERFECTAGEL™ GEL
Special Features SCS:
Best choice for low end market, low replacement levels

PERFECTAMYL™ GEL MB
Special Features GEL MB:
One of the first starches used for imitation and processed cheeses

0%

Meltability 100%
+ ¡La mejor
combinación!