Clean Label Texturizing Solutions for Dairy & Plant-Based Alternatives
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Abstract: AVEBE discusses new texture solutions developed to assist in developing high quality clean label dairy and plant-based alternative dairy products. Demand for clean label foods has become the new normal and consumer interest in plant-based alternatives has exploded. Developing products that meet the desired sensory profile, cost, & shelf life—all produced with traceable, sustainably sourced and recognizable ingredients can be challenging.
Excerpt from the written summary of the webinar: Michael Finfrock, Technical Business Development Manager Avebe North, describes Etenia™ as an ingredient that, depending upon use level, can mimic the texture of liquid, semi-solid or spoonable, spreadable, and set dairy products. Due to its texturizing flexibility, clean flavor, mouth melting thermoreversible properties, creates a feasibility of using only one thickening-type ingredient, thereby simplifying the label.
A clean-label solution, Etenia™, is simply labeled as “Starch or Potato Starch.” It is non-GMO, environmentally sustainable, vegetarian, kosher, halal and E-number free. Finfrock emphasizes that Etenia has a clean flavor with melt-in-mouth sensory characteristics, making it a viable solution as a 1:3 fat replacer. As a potential fat and/or protein replacer, Etenia™ can potentially offer a cost- savings opportunities.
Etenia provides a wide range of textural enhancements in dairy applications. In yogurt applications, the modified potato-starch serves as a creaminess enhancer. A general recommended usage range for yogurts is 0.7-2.5%. Yogurt with 3% fat and 1% Etenia reportedly has a similar creaminess perception as a Greek-style yogurt with 6% fat. It also adds creaminess to custard and puddings at a recommended usage of 0.3-0.5%.
In fresh cheese applications, such as cream cheese, whey is still sometimes considered a waste product. Etenia may be used as a 100% whey binder, thus reducing waste. On the other hand, when producing whey-less cream cheese, the need for a whey separator can be eliminated altogether by using 100% of the milk vs. 25-50% milk yielded during traditional cream cheese processing where the whey stream is separated out.
Click here to view the written summary of A Versatile Clean Label Texturizer
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