The innovation, Eliane Gel 100, tackles problems such as dumpling wrappers cracking and dumpling filler injectors becoming blocked during automated production, Netherlands-based Avebe claims.
“For a long time, frozen dumpling manufacturers have been looking for an ingredient that forms a semi-solid gel, carries taste well and contributes to the filling consistency and becomes liquid upon cooking,” the company said in a statement.
“Eliane Gel 100’s medium viscosity gives the filling consistency so precise amounts can be injected into the dumpling wrapper. When the dumplings are cooked in water the taste and colour of the fillings are carried well by the starch, which forms a gel when cooled down.”
The product “solves the problem of wrapper cracking, filling injector blocking and offers a juicy filling texture”, said Avebe.
The company developed the ingredient, which is derived from high quality waxy potato starch and is vegetarian, kosher and halal certified, jointly with Ingredion.
Avebe believes dumpling manufacturers are a core target group for the innovation because the market is already well-established in Asia and has recently achieved tremendous growth in the frozen, ready-to-eat sector.
Avebe’s launch of its Eliane Gel 100 ingredient follows develops in its Etenia potato starch range, the latest of which was an application to deliver creamy-tasting low fat cream cheese and ice cream.
Other starch launches last year included applications for confectionery and clean label yoghurts without fat.
Founded in 1919, Avebe is active in many non food areas as well, including paper, animal feed and adhesive.