Potato Starches for Formulated Meats

Developed from the marriage of coatings and marinade systems, this new range of applications for modified potato starch products is designed to improve sensory attributes, quality, and yield in batter and coating systems for processed meats. Other improvements come in the machineability of battered and breaded products, and in less oil pick-up of fully fried products.

Potato starches in coating systems can improve moisture retention in cooked meat and poultry products. Coating systems using potato starch produce a controlled degree of swelling by letting steam escape from cooked products. According to the supplier, the resulting yield increase is more than two to three percent, while the appearance, taste and texture of the product are improved. These coating systems also lead to greater oil resistance, with less oil pick-up on frying, and a crispier, less greasy finished product.

The use of potato starch as a pre-dust can also improve the adhesion qualities of subsequent batter systems and improve crispness and holding ability of the cooked product. When used as a binder in whole muscle meat system, modified potato starches are said to improve texture and increase yields.

Penford Food Ingredients, 11011 E. Peakview Ave., Englewood, CO 80111-6800. Tel: 303-649-1900; Fax: 303-649-1700.