Cargill Launches Texture Solutions for Asian Trend “Better-for-you” Food

For bakery applications, Cargill’s experts have developed recipes for two Asian favorites – Mochi fried donuts and Mochi bread buns – based on the ProtexCF 6205 and ProtexCF 6206 functional systems, combinations of pre-blended modified starches and alginates.

30 Nov 2010 --- Cargill is launching a variety of new texture solutions that address the growing trend in Asia for foods combining traditional recipes with health enhancing benefits.

The new Protex functional systems range enables food manufacturers to respond to the increasing number of consumers in the region with a keen eye for staple foods that promote health and well-being. Cargill’s new Protex formulations are being introduced in recipes designed for the two largest markets in Asia: bakery and dairy.

For bakery applications, Cargill’s experts have developed recipes for two Asian favorites – Mochi fried donuts and Mochi bread buns – based on the ProtexCF 6205 and ProtexCF 6206 functional systems, combinations of pre-blended modified starches and alginates.

The new formulations deliver multiple benefits, including the chewy and elastic texture specific to Mochi bakery goods, improved stability throughout shelf life, increased volume, and perfect shape preservation after frying or baking. Both ProtexCF functional systems are also suitable for use with a variety of flavors – both sweet and savory.

Another asset within the new Protex range of texturizers is the ProtexCF 8008 functional system, which provides a zero-fat, water-based bakery filling. This breakthrough solution, which includes a specific pectin suited to high total solids fruit fillings, allows for fat replacement without compromising stability, texture, taste or appearance. It is also suitable for both cold and hot injection processes and provides a clean fruit flavor release that consumers will enjoy.

For dairy applications, Cargill has developed the ProtexABN functional system, a formulation specifically tailored for the stabilization of high calcium chocolate milk drinks. Enabling the perfect suspension of both calcium and cocoa particles in the milk, the ProtexABN functional system also provides stability and enhanced mouthfeel at an attractive cost-in-use.

Cargill’s ProtexABA functional system has been designed for acidified dairy drinks, allowing optimal suspension of fruit pulp, aloe vera or “nata de coco” (a chewy, translucent, jelly-like food product produced by the fermentation of coconut water and carrageenan). Here, the ProtexABA functional system provides stability and low viscosity throughout shelf-life, as well as a smooth and refreshing mouthfeel.

Philip Lin, marketing manager Asia, Cargill Texturizing Solutions, comments: “Cargill’s new and versatile Protex range of functional systems underlines Cargill’s proactive approach to product innovation. By working closely with our customers, we are able to bring new functionalities to the Asian bakery and dairy markets.”

“We were delighted with the positive feedback received from visitors to FI-Asia who had the opportunity to taste our food prototypes, evidencing a significant interest from manufacturers for our new texture solutions which contribute to satisfy increased consumer demand for healthier food and beverages.”

Food manufacturers in Asia benefit from Cargill’s regional sales and technical assistance network, with sales offices in Bangkok (Thailand), Kuala Lumpur (Malaysia), Tokyo (Japan) Shanghai (China), and Makati City (The Philippines), application centers in Kuala Lumpur and Shanghai, and the regional R&D laboratories in Beijing (China). This proximity to customers in the region allows Cargill’s experts to continuously work to develop new texture formulations in line with both Asian consumers’ evolving tastes and local food manufacturers’ technological and economic requirements.

The new Protex ranges of functional systems form part of Cargill’s unmatched nature derived ingredient portfolio of texturizing offerings, ranging from single ingredients, such as xanthan gum, pectins, carrageenans, alginates, guar and locust bean gums, starches, lecithins, soy proteins, cultures and enzymes, to other multi-component functional systems.

Of further benefit is Cargill’s global network, enabling customers to leverage synergies in development and production and to make maximum use of Cargill’s wide-ranging expertise in the food ingredients sector.