C CreamTex 06329 achieves the “optimal balance” between healthier profiles and sensorial indulgence when reducing fat in yogurt, the global ingredients manufacturer said.
Proprietary technology
The stabilised n-OSA starch, designed by Cargill’s technical experts through a proprietary technology, is aimed to improve the texture and behaviour of the finished product.
“The hydroxypropyl starches currently on the market cannot match full-fat yogurt's sensorial profile that preferred, traditional flavour of yogurt is often lost when we replace fat with starch,” said Fabien Bouron, senior dairy application specialist at Cargill Texturizing Solutions.
Customer opportunity
“We developed a new technology and created C CreamTex 06329 to offer our customers the opportunity to fill that gap and achieve a greater level of fat reduction in their recipes.”