gums, stabilizers and texturants

RSS

When making gravy or soups, processing ice cream, yogurt, or sour cream, creating the filling for a frozen dairy desser,t or adding texture to an analog/vegan cheese, hydrocolloids are essential thickening and gelling ingredients to help dairy processors attain the desired viscosity, mouthfeel and creaminess of a wide range of products.

NOVATION Indulge 2940 starch offers a consumer-preferred “corn starch” label, which is highly recognized and more accepted by consumers globally than gelatin, carrageenan and other common texturants, according to Ingredion’s ATLAS proprietary consumer insights.

When it comes to the true “workforce” ingredients that contribute to product quality, shelf life, and much more, look no further than gums, emulsifiers, and stabilizers.

Growth of specific plant-based dairy alternatives like plant-based cheese, milks (soy, almond, etc.), ice cream, yogurt, and pea protein have been trending upwards. But is the subcategory niche or firmly “planted” in consumers’ minds?

Gums, emulsifiers, stabilizers help extend shelf life, improve creamy texture of ice cream, yogurt.

New ingredients from Corbion, Cargill, CP Kelco, and more!