Ingredient boosts calcium content

by Keith Nunes
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MECHELEN, BELGIUM — Manufacturers of dairy desserts looking to differentiate their products in the health and convenience sectors may create new and versatile fruit coulis using Cargill’s Unipectine OF stabilizers. The stabilizers may be used in multiple dessert recipes developed by Cargill.

One new sauce is based on Unipectine OF 805, a product offering specific functionalities because of the combination of apple and citrus pectins in its formulation. Application options may include a fruit topping on desserts or ice creams; a fruity flan — when mixed equally with milk — that may be eaten immediately or after a few hours in the refrigerator; or a fruit smoothie that is mixed with milk (80:20).

"In understanding the different processing conditions and pressures facing dairy dessert manufacturers who want to keep pace with changing consumer trends, our aim was to develop a pectin application that simply offers more," said Lorna Macfadyen, Cargill Texturizing Solutions fruit category manager for Europe, the Middle East and Africa. "All pectins were reviewed by our applications experts to ensure we achieved a smooth reaction with the milk, a good gel strength within the desired timeframe (minutes or seconds depending on the dessert type), and flexibility of the pectin with different fruit."

For more information, call + 32 2 257 0700 or email lorna_macfadyen@cargill.com.

This article can also be found in the digital edition of Dairy Business News, September 2008, starting on page 6. Click here to search that archive.

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