New technologies for milder and more efficient modification of starch

Published on
September 20, 2016

Wageningen University & Research and TNO aim to develop new, milder and more efficient technologies for the modification of starch polysaccharides - and processing of the main potato organic side stream: potato fiber. Modified polysaccharides are of huge economic importance. They are widely used in food products such as desserts, soups, sauces and dairy products.

In food products, modified starches (especially etherified starches) exhibit an improved thickening of food formulations compared to non- modified starches. Annually, millions of tons of starch-based products are produced. Modified starches have an added value for the economy: they save costs and energy (less chemical usage, less energy usage, less after-treatment to eliminate side products) and create value as a new food ingredient developed from starch and potato fiber.

Joint research project Wageningen University & Research and TNO

The aim of the project, initiated by Wageningen University & Research and TNO, is to develop more efficient technologies for the conversion of starch polysaccharides into food grade ingredients and the isolation of high value non-starch carbohydrate fractions from potato fibre. The project will create more scientific insight into the modification and isolation of polysaccharides and will answer the question on how the hydroxyl groups are selectively activated in order to steer the desired reaction and to suppress side reactions.

Participating companies

Two companies participate in the project: the Dutch companies AVEBE and FLOWID. AVEBE is the largest potato starch company in The Netherlands, producing both starch-based ingredients for the food and non-food market. FLOWID is an SME with an impressive track record in processing and mixing of powders and solid systems. FLOWID believes in solutions that increase safety, efficiency and flexibility of the process industry that lie far beyond the beaten track.