National Starch Introduces PRECISA Cream 10 Texture System for Fat Reduction, Replacement in Dairy
National Starch Food Innovation introduced PRECISA Cream 10, a starch-based optimized texture system that reduces or replaces milk-fat in dairy products while enhancing creaminess, at the 2011 IFT Food Expo, June 11-14 in New Orleans.
To demonstrate its ability to offer a rich, creamy eating experience in a healthier food product, the Bridgewater, N.J., division of Corn Products International, Westchester, Ill., distributed samples of a non-fat yogurt made with PRECISA Cream 10 and NutraFlora, a natural prebiotic soluble fiber from Corn Products’s GTC Nutrition business unit.
"Finally there's a way to replace high-calorie, expensive dairy fat without making products watery, chalky or gummy," says Suzanne Mutz-Darwell, senior market development manager of texture for National Starch. "PRECISA Cream 10 lets dairy processors create tastier, more appealing low-fat and non-fat products that mimic the texture and eating experience of full-fat versions while delivering an improved nutritional profile."
PRECISA Cream 10 was developed with the use of National Starch’s DIAL-IN Texture Technology, which translates consumer insights and data from the company's world-class sensory team into robust, predictable formulations. "Our patent-pending technology creates functionality that allows PRECISA Cream 10 to impart the key textural attributes (mouth-coating, oral viscosity, soft gel structure) associated with the creaminess that consumers desire in a dairy product," says Mutz-Darwell. "It can cut costs for dairy processors by replacing more expensive ingredients, and it labels simply as 'modified food starch,' which is a familiar ingredient to most yogurt consumers."
To demonstrate its ability to offer a rich, creamy eating experience in a healthier food product, the Bridgewater, N.J., division of Corn Products International, Westchester, Ill., distributed samples of a non-fat yogurt made with PRECISA Cream 10 and NutraFlora, a natural prebiotic soluble fiber from Corn Products’s GTC Nutrition business unit.
"Finally there's a way to replace high-calorie, expensive dairy fat without making products watery, chalky or gummy," says Suzanne Mutz-Darwell, senior market development manager of texture for National Starch. "PRECISA Cream 10 lets dairy processors create tastier, more appealing low-fat and non-fat products that mimic the texture and eating experience of full-fat versions while delivering an improved nutritional profile."
PRECISA Cream 10 was developed with the use of National Starch’s DIAL-IN Texture Technology, which translates consumer insights and data from the company's world-class sensory team into robust, predictable formulations. "Our patent-pending technology creates functionality that allows PRECISA Cream 10 to impart the key textural attributes (mouth-coating, oral viscosity, soft gel structure) associated with the creaminess that consumers desire in a dairy product," says Mutz-Darwell. "It can cut costs for dairy processors by replacing more expensive ingredients, and it labels simply as 'modified food starch,' which is a familiar ingredient to most yogurt consumers."
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