Can AM Nutrition (AMN) pea starch concentrate be used as a binder in frankfurter sausages without compromising taste and texture?

Functional and Sustainable Pea Ingredients

In collaboration with the Danish Technological Institute (DTI), AM Nutrition tested a native pea starch concentrate as a binding agent in frankfurter sausages.

The trials focused on functionality and sensorial perception — ensuring that new formulations could meet industry standards both in terms of quality and consumer satisfaction.

Three different formulations were tested in 10 kg batches:

• Reference: Standard control with 4% potato starch
• AMN Pea starch concentrate: 4% AMN pea starch concentrate (100% replacement of potato starch)
• Blended: 2% potato starch + 2% AMN pea starch concentrate (in 50% replacement of potato starch)

When potato starch was completely replaced by AMN’s pea starch concentrate, the sausages were perceived different in texture. However, this change was not considered negative — the frankfurters were in fact noticeably firmer, which can be a desirable trait depending on the product positioning.

Importantly, neither partial nor full substitution with AMN pea starch concentrate had any negative impact on cooking performance or moisture retention during processing and freeze/thaw cycles — underlining the high functional performance of AMN pea starch concentrate in meat applications.