Danisco Turns Soya Desserts into Superb Dairy Alternatives
Danisco solutions can be used with soya milk or powdered soya ingredients, and enable the use of vegetable oils, such as rapeseed, soya and sunflower that are naturally low in saturated fat and free of cholesterol.
03/07/07 Innovative development at Danisco has arrived at new tailored solutions for delivering the nutritional benefits of soya in great-tasting alternatives to dairy crème desserts.
GRINDSTED PF 11 and 12 Creamline Stabiliser Systems give healthy soya desserts a deliciously creamy texture, even at low fat levels – ideal for those on lactose-free, vegetarian and vegan diets and the generally health-conscious.
Danisco solutions can be used with soya milk or powdered soya ingredients, and enable the use of vegetable oils, such as rapeseed, soya and sunflower that are naturally low in saturated fat and free of cholesterol. The desserts can also be fortified with calcium, giving them the equivalent calcium content of dairy products.
Both the GRINDSTED PF Creamline products gain their outstanding functional properties from the natural hydrocolloids carrageenan and guar gum.
Developed by Danisco experts with a broad understanding of how ingredients work in soya products, the solutions are suitable for hot or cold-filled soya crème desserts and are suited to all manufacturing processes including UHT processing and batch pasteurisation. The resulting creamy non-gelled texture remains consistent throughout dessert shelf life without any hint of syneresis.
