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Penford Ingredients says egg white replacer can benefit gluten-free formulators

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The US firm has developed an enzyme-treated modified potato starch PenNovo 00 that can be used in a…

The US firm has developed an enzyme-treated modified potato starch PenNovo 00 that can be used in a wide range of gluten-free bakery applications such as breads, muffins, bagels, pancakes, cookies and cakes.

The non-GMO, kosher starch can also be used as a coating to replace dextrin and improve texture in fried meats and vegetables.

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