Cargill develops new texturizing solutions for premium dairy products
As a result of the increased standard of living for Chinese consumers, sales of premium dairy products - including both milk beverages and yoghurts - have increased considerably in China over the past year.
Cargill has developed a range of innovative texturizing solutions to address the needs of the emerging premium dairy market in China. Generating much interest when demonstrated at Food Ingredients China, the prototypes can help manufacturers create tastier, healthier and more cost-effective dairy products, such as high fibre low fat yoghurts, luxury premium yoghurts with high protein content, high calcium milk and neutral juice milks.
Emerging premium dairy products
As a result of the increased standard of living for Chinese consumers, sales of premium dairy products - including both milk beverages and yoghurts - have increased considerably in China over the past year. High protein content, selected raw milk and the addition of functional ingredients are seen as major success factors for premium dairy products today. At the same time, the price of raw milk has been subject to sharp increases, resulting in higher production costs for Chinese dairy companies in search of solutions to develop high quality products at acceptable costs.
High fibre low fat yoghurts made with Cargill’s Actistar™ resistant starch. This concept combines a smooth, satisfying and full-bodied creamy texture with a low fat content and resistant starch for healthy digestion.
A premium yoghurt, made with a high quality raw milk and stabilized with Cargill’s Protex™ AYS 6 functional systems, providing a higher protein content with a luxurious texture.
A new generation high calcium milk made with Cargill’s Protex™ DC 9505 functional system. This concept answers another important health trend towards calcium-enriched dairy products with a highly cost-effective milk drink that offers an excellent suspension stability and creamy mouthfeel.
A neutral juice milk is a new concept combining milk with fruit or vegetable juice, in which Cargill’s Protex™ ABN 6215 stabilizer provides efficient stabilization and improved mouthfeel by protecting the milk protein.
Other prototypes launched at FI China included soy drinks demonstrating the stabilizing properties of Cargill’s Protex™ functional system; a variety of solutions from the CPClearset™ range of starches for gelatin replacement in jellied and hard gum confectionery; and both fat-reduced and fibre-enriched biscuits made respectively with Cargill’s TexDesign™ and Actistar™ speciality starches.
Source: Cargill Texturizing
