National Starch and Chemical Company

Prepared Foods, March, 2001

National Starch and Chemical Company has introduced NOVATION 1600 and NOVATION 1900 functional native starches prepared from potatoes. Features include low gelatinization temperature, bland taste and home-style textures. NOVATION technology results in processing tolerance of starch bases while maintaining their native starch characterization. Thus the label declaration is simply starch or potato starch. The company makes these starches from non-GMO potatoes.

With the addition of NOVATION 1600 starch in gnocchi or canned ravioli or pierogi, the product will maintain "al dente" texture after cooking, re-heating or canning. This specialty starch also reduces stickiness, improving processing. By replacing some of the potato flakes in potato pancakes with NOVATION 1600 starch, maintaining shapes becomes easier and eating properties such as "bite" improve.

For mashed potatoes heated by microwaves, this new specialty starch improves texture and prevents overcooking, which may result in stickiness. In regular mashed potatoes, replacement of potato flakes or granulates with NOVATION 1600 starch creates a smoother and creamier texture. NOVATION 1600 and 1900 starches may also enhance expansion of snacks and cereals, and aid binding of meats. Because of their low gelatinization temperatures and homestyle appearance, both products are well suited for dry mix applications such as soups, sauces and gravies. NOVATION 1600 starch is suitable for medium- and low-shear applications while NOVATION 1900 starch is ideal for low-shear applications.