Ingredion Launches Solution for Cost Optimization in Imitation Cheese
23 Apr 2015 --- Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, today announced a new line of high-performing, non-GMO starches – the PRECISA 600 starch series solutions – for cost optimization and improved functionality in imitation, processed and analogue cheese.
Utilizing Ingredion’s proprietary DIAL-IN Texture Technology, the PRECISA 600 series is designed to help manufacturers reduce the use of costly dairy proteins in imitation cheese products, allowing manufacturers to save 15 to 25 percent of their overall formulation costs while achieving the desired properties of good melt, stretch and shred.
The PRECISA 600 series features new starches with differentiated functionality, providing manufacturers with a number of solutions to address varying formulation and process needs, including better viscosity control, elasticity and spreadability; optimized firmness for shredding; a slower/faster gelling rate; and improved melting and emulsification.
“Dairy proteins contribute to the key functionalities of cheese as well as its cost, and developing reduced protein process cheese products is challenging as cheese functionality gets compromised,” said Ivan Gonzales, dairy marketing manager for Ingredion Incorporated. “The PRECISA 600 series is a breakthrough solution for manufacturers seeking to reduce the development costs of imitation cheese products without compromising sensory and functionality attributes – resulting in superior imitation cheese products that address consumer demand for a better eating experience at an affordable price.”
The PRECISA 600 series enables manufacturers to reach their cost and sensory targets in everything from pizza cheese and shreds to slices and spreads, allowing for optimized protein content in imitation mozzarella while still delivering good firmness/shredability and meltability; optimized protein and fat content in analogue spreadable cheese while still delivering spreadability, good mouthfeel and meltability; optimized protein content in analogue block while still delivering firmness/shredability and mouthfeel; optimized protein content in analogue slice on slice (SOS) while still delivering elasticity and fast gelling in process and meltability; and optimized protein and fat content in imitation cheese sauces while still delivering viscosity, smoothness and creamy mouthfeel and flowability.
