Potato fiber as texturizer in food

The idea in the PoTeks-project is to utilize a side stream from potato starch production to produce a high-value cellulose-based fiber product that can be used as a texturizer in gluten free baking and as stabilizer in oil-containing foodstuffs. The fibres have a high number of polar units. Thus, they have water-binding properties, can stabilize emulsions as well as contribute with texture in the products. This is a good starting point for a gluten substitute, as gluten proteins contribute with structure. In oil-containing foodstuffs, the fibres will be used as thickening agent and stabilizer of both new and long-established products.