Sep 20 2011 --- 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 they expect. Vitex AYS features modified food starch and hydrocolloids to create a cost-effective alternative to gelatin without affecting the flavor or texture of yogurt.

"Gelatin and starch prices have risen in the last year," said Eric Zorn, product manager, Cargill Texturizing Solutions. "To help our global dairy food manufacturing customers remain competitive in the face of these price pressures, we've developed Vitex AYS. Customers can provide the same creamy product their consumers expect in a more cost effective manner."

Vitex AYS stabilizers belong to Cargill's Vitex blends family of functional systems that offer processing efficiencies and cost optimization advantages in new or reformulated food and beverage products. Vitex blends are designed to provide improved texture and body, optimum mouthfeel and sheen, clean flavor delivery, longer shelf-life, and increased product stability.

"We share our customers' focus on cost management and operational efficiencies and understand the challenges dairy producers face in creating profitable products. Cargill provides dairy food manufacturers with a wide range of innovative ingredients and capabilities to increase their profitability by reducing formulation costs and optimizing manufacturing processes," said Zorn.

Ingredients and capabilities on display at the International Dairy Show 2011 include:

* Creamy gelatin-free yogurt, featuring the Vitex AYS stabilizers, produces a smooth, creamy yogurt prototype without the addition of gelatin.
* Dairyland Direct MAX GRO 970 cultures provide fast, consistent set times for a great tasting cottage cheese prototype. MAX GRO 970 cultures allow for a reduction in set time and a faster vat turnover, as well as a large rotation of cultures to help combat phage and reduce losses from slow and dead vats. The combination of cultures gives good yield retention which may increase cottage curd yield.
* AUBYGEL semi-refined carrageenans offer the protein stability, texture, mouthfeel, appearance, flavor release and stabilization of cocoa particles while helping manufacturers manage their ingredient costs in a delicious chocolate milk prototype.