1 Clean Label, Whole Fruit for Texture & Nutrition Rhonda Witwer Vice President, Marketing & Business Dev. Wednesday, March 28, 2018
2 All-Natural, Whole Food Fruit for Clean Label & Health - The functionality of a starch with a fruit label - Whole food health benefits without the sugar or the taste of ripe bananas - Sustainable source IAG
3 Key Properties 100% Whole Fruit Non-GMO, organic available Gluten free Kosher & Halal Smooth, free flowing powder Neutral ph Superior water binding & Light beige color texturizing properties Mild to neutral aroma and flavor Labeling: dried green bananas, 18 month shelf life green banana flour, or Rich in resistant starch, potassium, magnesium green banana powder
4 Whole Food Solution 100% Whole Food Minimally-processed High nutrient content Clean label Vegan Non-GMO When you are concerned about working with highly processed texturizers or starches that might not be considered wholesome NuBana delivers whole food solutions.
5 What makes bananas unique? This is the stage where we turn bananas into flour. Commonly appears in grocery stores at this stage.
The NuBana Whole Food Process 6 NuBana N100 HARVEST PEEL DRY MILL NuBana RS65 COOK DRY MILL NuBana P500
7 Why Green Bananas? >80% Starch, No Sugar Mild, earthy taste and aroma Long history as food Green banana flour is a heritage flour in tropics Long shelf life & Reduced food waste Mostly sugars, 1-5% starch Distinctive banana flavor Short shelf life Tremendous food waste
NuBana Product Line 8 N100 Texturizing native starch Releases viscosity upon cooking Excellent water binding Good source of resistant starch High viscosity after cooling P500 Pregelatinzed starch Viscous in cold water High water absorption Excellent water binding Clean label texturizer RS65 Nutritional native starch Very high in resistant starch and slowly digestible starch Insoluble dietary fiber Releases viscosity upon cooking High viscosity after cooling
9 Technical Details Color and Texture Fine, beige powder with mild, earthy flavor Water absorption NuBana is not hygroscopic and will not clump in storage. Water activity Recent batches have measured a w 0.19 and 0.22. Ingredient Declaration Green Banana Flour, Green Banana Powder, Dried Green Bananas or Dehydrated Green Bananas Starch Structure NuBana Green Banana Flour is 80-90% amylopectin (~21% long chains, DP>36) and 10-20% amylose. Viscosity NuBana Green Banana Flour maintains high viscosity after cooling.
10 Performance Characteristics NuBana N100 NuBana P500 NuBana RS65 Pasting and Gelatinization Temperature 75 ºC / 167 ºF 50 ºC / 122 ºF 74 ºC / 166 ºF Water absorption Capacity* Resistant Starch content Color Final Setback Viscosity (12% solution)** 1.9 8.9 1.5 Minimum 65% Light brown/beige Light brown/beige Tan 3,666 cp 2,290 cp 3,705 cp *Water absorption capacity tested according to method by Beauchat, 1977. Pre-weighed GBF samples were mixed with water, allowed to stand at room temperature and then centrifuged to separate the free water. The water absorption capacity is expressed as the grams of water bound per gram of dry flour. ** NuBana final setback viscosity is high compared to all purpose wheat flour at 1,900 cp, waxy corn starch at 1,915 cp, native rice starch at 2,958 cp and native tapioca starch at 2,362 cp, all under the same conditions.
11 Water Absorption Typical of pregelatinized starches, NuBana P500 holds significantly more water than the native flours. NuBana N100 and RS65 Green Banana Flour hold more water than wheat flour.
12 Gluten Free NuBana Green Banana Flour s viscosity is especially useful in gluten free foods. Its high viscosity and ability to hold its viscosity after cooking can improve gluten free food texture. NuBana may also replace other texturizers, including xanthan gum, in certain applications. NuBana Gluten free Bread NuBana replaced 50% of the white rice flour and tapioca starch in this GF formulation.
13 Emulsion Stability Objective: Maintain clean label in natural dressing NuBana N100 was added to a natural ranch dressing formulation stabilized with egg yolk. All refrigerated samples maintained stability over four-week testing period. At week 5, control formulation began to separate with water accumulating in the bottom of sample jars. The dressings made with NuBana N100 remained stable. The picture was taken after samples were in refrigerated storage for 5 months. Control Ranch 1 Control Ranch 2 Ranch 2 w/1.5% NuBana N100 Ranch 2 w/2.5% NuBana N100 * Viscosity measured by Brookfield Heliopath, 5 rpm, 50ºF
14 Potential Applications Nutrition Bars Dairy Pudding Meat Smoothies Supplements Chewable Vitamins Fruit/Veg Juice Bakery Cereal Sauces, Dressings Gluten Free Pasta/Noodles Snacks Beverages
15 Questions??? WHAT WHY WHERE WHEN WHO HOW www.iagnubana.com Email: info@iagnubana.com