Emsland Group

Emjel® Types are Pregelatinized, cold water soluble starches. Emjel® instant starches are preferred because dispersability is very important. It is not possible to stir the soup and lumps can easily occur when regular starch is used. Product and processing requirements include thickening and dispersability. Starch choices include Emjel® pregelatinized, crossbonded and stabilized potato starches.

Emflo® Types are Crosslinked, cook up starches used for batter mixes.

Emsland has developed a complete portfolio of waxy potato based starches to help you formulate in various application areas. The Emwaxy® starches are all derived from a special Non-GM waxy potato. These starches do not have amylose and are comprised of amylopectin. Due to the absence of amylose, clarity and smooth shiny texture can be achieved similar to waxy corn starch and tapioca while maintaining clean flavor and higher viscosity.

Products rich in protein are a popular choice as health awareness rises. In addition to animal protein sources, the demand for vegetable alternatives is increasing. The pea as a raw material is increasingly coming to the fore as a healthy protein supplier. The Emsland Group has a product line of pea-based proteins under the brand name Empro®. With a proportion of at least 84% protein, Empro® pea protein isolate has made a name for itself in numerous applications as an alternative to animal or dairy-based protein sources. This makes it possible to develop an attractive range of vegan meat alternatives, convenience products and sports nutrition.

Emes® are primarily used in surimi, which is a food product that is supposed to imitate lobster, crustacean and other types of shellfish. Surimi is a solid mass of crushed fish. Nowadays the fish is no longer processed directly at sea, but is stabilized with a humectant and frozen. The fish is processed further by pulverizing it and molding it into a paste and then boiling it. In the cooking process, Emes® ensures very good water retention, which results in good juiciness, cut resistance and durability.

In general the cereals are glued together by using sugar, syrup or honey. With the developed of the Emspray® KA 2 we are able to provide a starch which can be used in this segment as well. These range of starches show excellent adhesive properties. Because of this phenomena clients are able to produce sugar reduced or sugar free cereal-bars.

When it comes to finishing, the Emsland Group offers various starch derivatives for the finishing of textiles. The oxidized potato starches of the Emox® series are finishing agents with various gripping options and a low viscosity.

Emfibre® adds creaminess and allows the replacement of fat in light products. Coarser fibers add pulpy structures to tomato based products. Fibers are very stable during processing and in frozen products they support reduction of ice crystal formation resulting in improved freeze-thaw stability.

Emsland Group is a worldwide leading company in the production of dehydrated potato products. With its Emflake®-types Emsland Group provides the best potato flake solution. Furthermore only Emsland Group offers the complete range for the production of snack-products by processing flakes, granules and starch (modified, pre-gelatinised and native starch).