Texture system replaces milk fat in dairy products
June 13, 2011
by Jeff Gelski
NEW ORLEANS — National Starch Food Innovation introduced Precisa Cream 10 on Sunday in New Orleans at the Institute of Food Technologists’ annual meeting and food exposition. The starch-based optimized texture system reduces or replaces milk-fat in dairy products while enhancing creaminess.
“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, based in Bridgewater, N.J., and part of Corn Products International. “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.”
National Starch developed Precisa Cream 10 with the use of National Starch’s Dial-In texture technology, which translates consumer insights and data from the company's sensory team into 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 Ms. 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.”
At I.F.T. the company planned to distribute 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.