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Clean Label, Whole Fruitfor Texture & Nutrition
Rhonda WitwerVice President, Marketing & Business Dev.Wednesday, March 28, 2018
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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
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Key Properties
• 100% Whole Fruit
• Non-GMO, organic available
• Gluten free
• Kosher & Halal
• Smooth, free flowing powder
• Neutral pH
• Light beige color
• Mild to neutral aroma and flavor
• 18 month shelf life
• Rich in resistant starch, potassium, magnesium
• Superior water binding &
texturizing properties
• Labeling: dried green bananas,
green banana flour, or
green banana powder
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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.
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What makes bananas unique?
Commonly appears in grocery stores at this stage.This is the stage where we turn bananas into flour.
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The NuBana™ Whole Food Process
HARVEST DRY
NuBana N100
NuBana RS65
PEEL MILL
NuBanaP500
COOK MILLDRY
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Why Green Bananas?
>80% Starch, No SugarMild, earthy taste and aromaLong history as foodGreen banana flour is a heritage flour in tropics
Long shelf life & Reduced food waste
Mostly sugars, 1-5% starchDistinctive banana flavor
Short shelf life Tremendous food waste
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NuBana™ Product Line
N100Texturizing native
starchReleases viscosity upon cooking
Excellent water binding
Good source of resistant starch
High viscosity after cooling
P500Pregelatinzed starch
Viscous in cold water
High water absorption
Excellent water binding
Clean label texturizer
RS65Nutritional native starch
Very high in resistant starch andslowly digestible starch
Insoluble dietary fiber
Releases viscosity upon cooking
High viscosity after cooling
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Technical DetailsColor and TextureFine, beige powder with mild, earthy flavor
Water absorptionNuBana is not hygroscopic and will not clump in storage.
Water activityRecent batches have measured aw 0.19 and 0.22.
Ingredient DeclarationGreen Banana Flour, Green Banana Powder, Dried GreenBananas or Dehydrated Green Bananas
Starch StructureNuBana Green Banana Flour is 80-90% amylopectin (~21% long chains, DP>36) and 10-20% amylose.
ViscosityNuBana Green Banana Flour maintains high viscosity after cooling.
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Performance CharacteristicsNuBana™ N100 NuBana™ P500 NuBana™ RS65
Pasting and Gelatinization Temperature
Water absorption Capacity*
Resistant Starch content
Color
Final Setback Viscosity (12% solution)**
*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.
Light brown/beige Light brown/beige Tan
Minimum 65%
1.9 8.9 1.5
74 ºC / 166 ºF50 ºC / 122 ºF75 ºC / 167 ºF
3,666 cP 2,290 cP 3,705 cP
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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.
Water Absorption
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Gluten FreeNuBana 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.
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Control Ranch 1 Control Ranch 2Ranch 2 w/1.5%
NuBana N100Ranch 2 w/2.5%
NuBana N100
Emulsion StabilityObjective: 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.
* Viscosity measured by Brookfield Heliopath, 5 rpm, 50ºF
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Potential Applications
Nutrition BarsDairyPuddingMeatSmoothiesSupplementsChewable VitaminsFruit/Veg Juice
BakeryCerealSauces, DressingsGluten FreePasta/NoodlesSnacksBeverages
