It is an innovative ingredient designed for superior stability, thickening, and texturizing in challenging applications such as yogurts, puddings, and flan. Given its enhanced structural stability and water retention capabilities, it is an excellent choice for complex formulations that require long-lasting texture, AKFP states.
Flavors, colors, sweeteners, and inclusions might be the lead actors in dairy product productions. However, gums, stabilizers, and emulsifiers are the supporting actors that can make — or break — a performance.
Ingredion’s new starch solution Precisa 680 starch enables cheese manufacturers to save costs, maintain texture and improve performance, without compromising valuable whey streams.
Cargill introduced Vitex AYS stabilizers, a customizable functional system that enables dairy food manufacturers to manage raw material costs in yogurt while still providing consumers with the same creamy products.
