Closing the texture gap
The technical challenge in creating a winning dairy alternative
does not stop with protein selection. Equally
as challenging is finding the right balance of starches
and texturizers to compensate for the loss of dairy
proteins’ functionalities.
Cargill offers a wide range of starches for dairy alternatives.
For example, our C✩Stretch starch range was
developed to give vegan cheeses varying melting and
stretching characteristics, as well as improve shredding.
For formulators looking for the optimal functionality
of modified starches, but with simple, familiar labels,
Cargill offers a wide range of functional native
starches under its SimPure brand. These label-friendly
starches excel at controlling syneresis and have water
binding capabilities, improving shelf-life stability.
One recent addition is the SimPure 996 and 999 series
based on tapioca. While SimPure 996 combines
tender gelling properties with high process tolerance,
SimPure 999 provides body and mouthfeel in pourable
and spoonable products. In addition, it brings
great texture stability over shelf life.
Under its Unipectine brand, Cargill provides pectin
solutions to improve texture stability and mouthfeel,
and to create smooth and cohesive gels in dairy alternatives.
Unipectine is particularly suited to the stabilization
of drinking yogurt and acid drinks, limiting sedimentation
and improving stabilization.
Cargill also offers Satiagel carrageenan solutions,
which are sustainably sourced from red seaweed, to
support gelling and thickening, and limiting sedimentation
and syneresis. Satiagel is also well suited to
stabilize the melting of vegan alternatives to sliced
cheeses. In plant-based desserts, Satiagel compensates
for lower dry matter when compared to desserts
based on dairy.
Finally, Cargill provides several lecithin solutions to
improve mouthfeel, enhance creamy texture, and reduce
the UHT cleaning cycle time in dairy alternatives.
Different botanical options are available, including
soy, sunflower and canola rapeseed; in both conventional
and organic options.
The full dairy alternatives toolbox
Cargill has an unparalleled portfolio of solutions for
dairy alternatives. But our support goes beyond ingredients
alone. We can co-create prototypes and validate
new formulations at our pilot plant, simulating the conditions
of real-world processing lines. Furthermore, next
to our offer of single ingredient solutions, INFUSE by
Cargill solutions combine various proteins, texturizers,
sweeteners, fibers and other ingredients into tailored
blends to meet specific customer demands.
The market for dairy alternatives is mainstreaming.
Our broad portfolio and expertise mean that we can help
make your new launch in this dynamic field a big success.
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