Ingredient suppliers highlight the latest solutions in cultures and enzymes
BINDING ENZYMES IMPROVE TEXTURE
Plant-based dairy is experiencing rapid growth because of successful efforts to enhance the taste and texture of vegan dairy products. A&B Ingredients offers Probind TG enzymes and blends designed to improve texture and yield in dairy and non-dairy applications. Probind enzymes are functional ingredients that bind proteins, improving viscosity, texture, and creaminess in non-dairy products such as fresh cheese and yogurt. The products can increase cheese yield and improve texture in full-fat and skimmed yogurt while reducing production costs, the company says. In plant-based fermented products, Probind improves texture and viscosity without using stabilizers or texturizing additives.