New dynamic duo are flexible fish to fry

Cargill has launched two new product solutions.

New fluid lecithin Emulfluid SE contains anti-spattering properties, which will reduce the risk of getting fat burns while frying.

The product also offers a clean label image, cost-savings and easy dosage.

Mike Jones, Cargill Texturizing Solutions category manager said: "it overcomes the need for a blend of emulsifiers while improving a number of other ensuing issues, such as spattering hot fat."

Meanwhile, manufacturers of dairy desserts looking to differentiate products in the health and convenience sectors can now create a versatile fruit coulis using Cargill's Unipectine OF stabilizers range.

The fruit coulis offers three dessert possibilities: a fruit topping on desserts or ice creams, a fruity flan and a fruit smoothie. It could also be used as a vehicle for functional ingredients, such as vitamins, to offer added convenience in portion packs.

"All pectins were reviewed by our applications experts to ensure we achieved a smooth reaction with the milk, a good gel strength within the desired timeframe and flexibility of the pectin with different fruit," said Lorna Macfadyen, Cargill Texturizing Solutions fruit category manager for Europe, Middle East and Africa.