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As Germany's largest producer of potato starch and a global leader in manufacturing refined starch products, proteins and fibres, as well as potato flakes and granules, Emsland Group creates innovative and future-oriented quality products for the whole food industry.

 

'Using nature to create' is the guiding principle that characterises Emsland Group's company philosophy.

Starch derivatives, proteins and fibres

 

The starch derivatives, proteins and fibres, as well as potato flakes and granules, are applied, among other applications, in confectionery, fruit gums and liquorice articles, potato products, dairy and cheese products, conserves, deep frozen goods, bakery goods, noodles, snacks, chips, desserts, soups, sauces, marmalade and jams, fruit fillings, drinks, ketchup and mayonnaise, as well as baby food, retail and catering products.

 

Starches from potato and pea origin are successfully used in many sectors of the food industry. Emsland Group proteins and fibres are also indispensable for manufacturing all types of food. In many cases they are not just food ingredients, but used as thickener, binding agent, emulsifier or stabilising additive to create new textures and increase functional value.

 

The most important food segments that Emsland Group creates innovative ingredients for are listed below.

 

Thickeners for soups, sauces and gravies

Our products act as thickeners that provide additional 'body' and creaminess to soups, sauces and gravies. They also have a high emulsifying functionality, a very high nutritional quality and excellent digestibility. They provide synergistic effects by binding water, and improve freeze-thaw stability by a low gelatinisation temperature and high clarity.

 

Starches for food coatings

Our starch products are ideal for use in food coatings, where they have low batter pick-up and improved crispiness after finish-frying or oven heating. They provide sustainable texture during extended heat hold stability. Additionally, the starches help to discourage moisture migration from the products into the air, prolonging shelf-life. They also reduce the number of calories in the product.

 

Starch for meat, poultry and seafood

For meat, poultry and seafood our starch products bind moisture, provide heat and shear stability, extend shelf life, and improve freeze / thaw stability and texture. Furthermore, they have high emulsifying functionality, very high nutritional value and excellent digestibility. Potato starch is the 'standard' because of its low gelatinisation temperature, fast swelling, excellent viscosity, high water binding capacity and its bland flavour and taste.

 

Starch and granules for ready meals

Our starch and granule products optimise the texture, viscosity, product stability, dispersibility, freeze-thaw stability, shelf life and the natural taste of ready meals. They optimise the quality of the end product, whether it is used for catering or industrial applications.

 

Starch and granules for snack foods

Our starch and granule products improve the taste, texture, gelatinisation and shelf life of snack foods, which has an influence on the higher expansion and better crispiness of the end product. Furthermore they increase crunchiness and firmer texture and yield more expansion, resulting in lighter and softer textures to the final product and creating the typical potato taste.

 

Starch for confectionery

In terms of confectionery our starch products can be compared to gelatine, pectin and agar-agar. They meet the gelling properties required by moulded (e.g. gums and jellies), pulled (e.g. fruit chews) and aerated confectionery (e.g. marshmallows). Besides this, they obtain quick formation of firm cuttable gels and improve the elasticity of end products.

 

Starch, flakes and granules for bakery products

For bakery products our starch, flakes and granules provide excellent water-binding qualities, creamy textures, good clarity and baking stability, a shiny appearance, excellent freeze-thaw stability, good dispersability, an optimal shelf life and a bland taste. Furthermore they improve crispiness, porosity, mouthfeel and convenience. They are allergen-free and GM-free and fulfil all food safety requirements.

 

Starch and granules for potato products, pasta and noodles

Our starch and granules are utilised as binding agents and thickeners in potato products, pasta and noodles to optimise texture and stabilisation properties as well as shelf life and water binding.

 

Starch for dairy products and desserts

In dairy products and desserts our starch products act as binding and texturing agents to optimise viscosity, heat and shear stability, create a smooth short texture and extend shelf life. They can be used as a fat / protein replacer.