Potato Fiber
A functional fiber with high water-holding capacity
Potex potato fiber is a natural, allergen-free ingredient derived from the cell walls of potatoes, comprising 65 % dietary fiber such as pectin, hemicellulose, and cellulose. Potato fiber has an exceptional water-binding capacity, holding up to 12 times its weight.
Produced through a patented process without the use of chemical additives, Potex potato fiber is non-GMO, 100% natural, and easy to use. Potato fiber helps enhance the texture and mouthfeel and stabilize water and oil. With the unique ability to absorb water and fat, Potex can be used in diverse food products such as processed meats, plant-based alternatives, fillings, pastes, ketchup, and fruit bars.
The potatoes for Potex potato fiber are produced and sourced in Sweden.
Features
- Natural and Non-GMO
- Allergen-Free
- Light color
- Neutral taste
- Water binding capacity up to 12 g water / g potato fiber
- High heat tolerant
- pH stable
- Freeze/thaw stable
- Made in Sweden
Benefits
- Clean label
- Pleasant texture with excellent mouthfeel
- High water-binding capacity
- Increases juiciness, improves texture and yield in meat and alt-meat
- Improves texture in ready meals and bakery
- Helps stabilize water and oil in ready meals and bakery
- Suitable for in cold and hot processes
- Cost-efficient
Applications
- Meat
- Plant-based foods
- Ready-made meals
- Bakery
- Gluten-free products
- Savory fillings
- Processed meat
- Ketchup and tomato sauce
Labeling
Potato Fiber
Product Portfolio
- Standard grade
- Particle size < 1 mm
- Water holding capacity 12 g water/g Potex
- A finer ground version of Potex with all its properties
- Particle size < 0,2 mm
- Water holding capacity 7 g water/g Potex Crown
- Smoother texture and firmer consistency
- Lighter in color
Potato Fiber Unique Functionality
Potato fiber boasts a unique capacity for absorbing large quantities of water–equivalent to twelve times its own weight. Potato fiber is temperature stable and holds the water well through all processing stages, from shearing to freezing and thawing. Its water–binding capacity improves when mixed and other types of processes, including pasteurization and homogenization (see chart).
This high water–binding capability translates to increased yield and enhanced juiciness in processed meat applications, as well as vegetarian and vegan alternatives.
Furthermore, potato fiber excels at absorbing and retaining oil and fat within its fiber matrix. This dual ability to retain both water and oil ensures a homogeneous texture and prevents liquid release during storage. Additionally, it helps control the stickiness of minced meat batters or dough, thereby reducing product loss and production downtime.
Water Control in Meat and Meat Alternatives
Potato fiber products play a crucial role in enhancing the shape and texture of meat and alt–meat throughout the manufacturing process, ensuring maximum efficiency. These functional fiber ingredients support water retention and adsorption, making them ideal for a range of applications including meat patties, emulsion sausages, seafood, and chicken products, tumbled and injected products.
The addition of potato fiber facilitates the creation of a meat mixture that is easier to form and handle during production. Reduced stickiness in the meat mixture leads to increased production efficiency by minimizing production losses and cleaning times.
Functional fiber is suitable for controlling cooking yields, retaining moisture and fat within the product and improving water control in packaged products. Potato fiber offers a high water–holding capacity, and the ability to stabilize fat, thereby reducing stickiness and delivering a juicy end product.
Texture in Plant-Based Meat Products
Functional potato fiber offers a unique solution for improving the texture of vegan meat products. With its exceptional ability to absorb high amounts of water and oil–up to twelve times its weight—potato fiber enhances yield and juiciness in plant–based meat applications.
By incorporating potato fiber, manufacturers can reduce the stickiness of the mixture, easing the process of forming items like vegan patties. This reduction in adhesion to processing equipment not only minimizes product loss but also reduces downtime during manufacturing.
Delay Staling in Baked Goods
Staling is a natural process in bakery when bread and other products lose their freshness and become dry, crumbly, and hard over time due to the retrogradation of starch and loss of moisture. Thanks to high water–binding capacity, potato fiber can help to delay the staling process in baked goods. By retaining moisture during baking and storage, it helps keep the product soft and moist, and therefore fresh, longer.
Gluten–free products often lack the softness and moistness of their wheat–based counterparts. However, incorporating potato fiber allows manufacturers to replicate the mouthfeel of traditional bakery products in their gluten–free offerings, whether stored at room temperature or in the freezer.
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