National Starch Introduces Precisa Cream 10 Texture System
Precisa Cream 10, a starch-based optimized texture system that reduces or replaces milk-fat in dairy products while enhancing creaminess, was introduced at the 2011 IFT Food Expo in New Orleans by National Starch Food Innovation, part of Corn Products International.
Precisa Cream 10, a starch-based optimized texture system that reduces or replaces milk-fat in dairy products while enhancing creaminess, was introduced at the 2011 IFT Food Expo in New Orleans by National Starch Food Innovation, part of Corn Products International. To demonstrate its ability to offer a rich, creamy eating experience in a healthier food product, the company distributed samples of a non-fat yogurt made with Precisa Cream 10 and NutraFlora, a natural prebiotic soluble fiber from Corn Products International's GTC Nutrition business unit.
"Finally there's a way to replace high-calorie, expensive dairy fat without making products watery, chalky, or gummy," said Suzanne Mutz-Darwell, Senior Market Development Manager, 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 Food Innovation'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," said 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."
The new ingredient was designed to deliver consumer-preferred texture; be compatible with current processes; withstand the high temperature and shear profiles typically associated with HTST/UHT processes; and maintain product quality throughout its shelf life via stability and syneresis control.
Precisa Cream 10 is the latest in National Starch Food Innovation's broad line of texture solutions. The Precisa Cream family includes other products designed to deliver an optimized texture in a range of processing conditions and finished products, including dairy desserts, creamy soups, and sauces. Precisa Cling systems improve texture and enhance cling and suspension in other soups, dressings, and sauces.
National Starch
866-961-6285
www.foodinnovation.com
Precisa Cream 10, a starch-based optimized texture system that reduces or replaces milk-fat in dairy products while enhancing creaminess, was introduced at the 2011 IFT Food Expo in New Orleans by National Starch Food Innovation, part of Corn Products International. To demonstrate its ability to offer a rich, creamy eating experience in a healthier food product, the company distributed samples of a non-fat yogurt made with Precisa Cream 10 and NutraFlora, a natural prebiotic soluble fiber from Corn Products International's GTC Nutrition business unit.
"Finally there's a way to replace high-calorie, expensive dairy fat without making products watery, chalky, or gummy," said Suzanne Mutz-Darwell, Senior Market Development Manager, 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 Food Innovation'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," said 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."
The new ingredient was designed to deliver consumer-preferred texture; be compatible with current processes; withstand the high temperature and shear profiles typically associated with HTST/UHT processes; and maintain product quality throughout its shelf life via stability and syneresis control.
Precisa Cream 10 is the latest in National Starch Food Innovation's broad line of texture solutions. The Precisa Cream family includes other products designed to deliver an optimized texture in a range of processing conditions and finished products, including dairy desserts, creamy soups, and sauces. Precisa Cling systems improve texture and enhance cling and suspension in other soups, dressings, and sauces.
National Starch
866-961-6285
www.foodinnovation.com
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