Wednesday, 20 September 2017

PROCESS EXPO Announces Innovations Showcase Finalists

PROCESS EXPO Announces Innovations Showcase Finali...

  The organizers of this year's Process Expo have announced the finalists of the Innovations Show...

Exclusive Interview: What’s in Store for Potato Processors at PACK Expo 2017

Exclusive Interview: What’s in Store for Potato Pr...

  Bringing together 2,000+ exhibitors and 30,000 attendees from virtually every vertical market, ...

FPSA Young Professionals Group Invites Attendees to Career Roundtables

FPSA Young Professionals Group Invites Attendees t...

  The FPSA's Young Professionals Group (YPG) will host informal roundtable sessions for students ...

Starch Europe Regrets Chinese Decision on EU Potato Starch Duties

Starch Europe Regrets Chinese Decision on EU Potato Sta...

Industry association Starch Europe is disappointed by the decision of the Chinese Minister of Commerce ...

 Inventure Foods Sells Frozen Division to Oregon Potato Company

Inventure Foods Sells Frozen Division to Oregon Potato...

  Inventure Foods, Inc, an American specialty food marketer and manufacturer, has announced it has ent...

Heat and Control Opens Manufacturing Facility in India

Heat and Control Opens Manufacturing Facility in India

  Heat and Control has opened a new manufacturing facility in Chennai, India, which has an area of ove...

Sormac Launches New MS-30 Knife Peeler

Sormac Launches New MS-30 Knife Peeler

  Equipment producer Sormac presents the MS-30 knife peeler for production lines with a higher process...

tna Launches New Turnkey Blending System for Dry or Wet Products

tna Launches New Turnkey Blending System for Dry or Wet...

  tna has launched a new turnkey vibratory motion blending system to accurately mix multiple dry or we...

Kiremko Launches New Sliver Remover

Kiremko Launches New Sliver Remover

  Kiremko presents a new sliver remover system that effectively eliminates more than 98% of all cuttin...

Corkers Invests GBP1.5m to Create New Olive Oil Crisps Range

Corkers Invests GBP1...

  British brand Corkers announces a partnership with the ...

Golden Flake Celebrates Sport Competition with Limited Edition Chips

Golden Flake Celebra...

  Golden Flake Snack Foods will introduce a limited editi...

Fairfield Farm Crisps Modernizes Processing Facility with Fabcon Equipment

Fairfield Farm Crisp...

  Food processing equipment producer Fabcon Food Systems,...

Patatas Torres Announces Sparkling Wine Flavored Potato Chips

Patatas Torres Annou...

  Spanish company Patatas Torres has recently released ne...

Microwaveable Retail Potato Segment Sees Continued Growth

Microwaveable Retail...

  A recent study on the microwaveable/steamable fresh pot...

Dieffenbach's Potato Chips Partners with VivaKids to Fight Hunger

Dieffenbach's Potato...

  Dieddenbach’s Potato Chips has announced that they will...

Little Potato Company Inaugurates New US Processing Plant

Little Potato Compan...

  Canadian firm The Little Potato Company held a ceremony...

POOOF! Introduces New Potato Kettle Chips

POOOF! Introduces Ne...

  POOOF!, the newly launched brand from the Indian compan...

Lay’s Announces ‘Do Us a Flavor’ Contest Finalists

Lay’s Announces ‘Do ...

  Lay’s has announced the three finalist potato chip flav...

National Potato Council Awards Adrienne Gorny for Potato Research

National Potato Coun...

  The National Potato Council (NPC) announces that Adrien...

Solynta Develops Late Blight Resistant Potato Varieties

Solynta Develops Lat...

  Dutch potato breeding company Solynta has developed pot...

Hydroponic Potatoes Might Be Grown inside Europe’s Deepest Metal Mine

Hydroponic Potatoes ...

  A research team recently launched a pilot project to in...

Cornell University Publishes Organic Production and IPM Guide for Potatoes

Cornell University P...

  The practical potato production Guide was compiled by a...

Canada Approves Three New Types of GMO Potatoes

Canada Approves Thre...

  Three types of potatoes genetically engineered by an Id...

Cavendish Farms to Build Two New Modern Storage Facilities

Cavendish Farms to B...

  Prince Edwards Island's major potato processor Cavendis...

 Drones Measure Nitrogen Application in Potato Farming

Drones Measure Nitr...

  The researchers at Wageningen University Research ann...

Boise State Researchers Awarded IGEM Grant to Combat Potato Rot

Boise State Research...

  Boise State University researchers Harish Subbaraman, D...

Researchers Engineer Heat Tolerance in Potato Crops

Researchers Engineer...

  Scientists at the James Hutton Institute and the Univer...

"Acrylamide reduction of up to 80 per cent, without affecting the crispiness and taste in chips and snacks is feasible," said Inge Evers, Purac senior application technologist leading the project research.

Purac's Puracal® Act is a product based on calcium lactate that was introduced to several potato chip producers in 2008 and at trade events. Today's results indicate another win in the constant challenge of acrylamide reduction.

"Puracal Act allows more flexibility in the production process because it does not require extra time or special temperatures to be effective. Typical variations in pH or moisture content in the snack process will not affect the performance of Puracal Act in acrylamide reduction," Evers said.

How it works

Puracal Act is added to the blanching water. The mechanism of the product is that calcium has the ability to complex asparagine (a key step in the formation of acrylamide) and therefore reduce its availability to form acrylamide.

Calcium plays an important role in improving texture of potato based products. The calcium interacts with the pectin in the cell walls, resulting in a crispier product.

Puracal Act has been designed for potato chip and French fries industries as well as extruded snacks.

Puracal Act adds to the company’s existing acrylamide reducing Puracal product line, but is substantially more effective than existing Puracal, according to Hein Hamelijnck, Purac director of sales for food, writes Sarah Hills from FoodNavigator.com.

The results of extensive research by Purac, which was executed in co-operation with the Agrotechnology & Food science group in Wageningen, the Netherlands, shows that Puracal Act reduces acrylamide formation and improves the overall quality of potato-fried products.

Purac is a subsidiary of CSM, a global player in bakery supplies & food ingredients. The company launched calcium salts in 2007 to cut acrylamide. This was part of an overall change in strategy direction to offer concepts that provide solutions to its customers’ formulation needs and problems.

 

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