Cargill launches a unique starch enabling a minimum of 50% fat reduction in yoghurt
New n-OSA waxy starch allows for ultimate fat reduction while ensuring great mouthfeel and creaminess
November 26, 2015 - MECHELEN, Belgium – Dairy manufacturers can now achieve the optimal balance between healthier profiles and sensorial indulgence when reducing fat in yoghurt, a core food in most European consumers’ diets.
C☆CreamTex™06329 modified starch is a unique starch solution that enables a minimum of 50% fat reduction with minimal impact on the taste and mouthfeel of yoghurt. A stabilized n-OSA starch, C☆CreamTex™06329 modified starch was specifically designed by Cargill’s technical experts through a proprietary technology to improve the texture and rheological behavior of the finished product.
“Yoghurt has become an irreplaceable component of the European diet. In particular, fat-reduced yoghurt has grown to become a top seller in the overall dairy health and wellness segment,” says Denis Palacioglu, EMEA starch product manager for Cargill Texturizing Solutions.
“If we look closely at this segment, we can see that fat reduction is by far the most popular option in health and wellness yoghurt with 79% of purchasing decisions, with overall heights in Western Europe where the average consumer eats around 1.4 kg of fat-reduced yoghurt per year (Euromonitor, 2015.) But we also know that, while increasingly looking for healthier options with fewer calories and less sugar, consumers do not want to forsake the sensorial aspects connected with eating dairy, preferring those products that are both good for you and offer a creamy, silky-smooth texture. Certainly not an easy combination to achieve for dairy manufacturers.”
The uniqueness of C☆CreamTex™06329 modified starch lies precisely in the perfect balance between technical effectiveness and sensorial aptitude: it is a distinctive starch solution that enables higher fat reduction while meeting consumers’ taste preference, by recreating the profile of full-fat yoghurt.
“The Hydroxypropyl (HP) starches currently on the market cannot match full-fat yoghurt’s sensorial profile: that preferred, traditional flavor of yoghurt is often lost when we replace fat with starch,” explains Fabien Bouron, senior dairy application specialist at Cargill Texturizing Solutions.
“Through our dairy lab research, done via both rheological tests and sensory panels, we identified a clear gap in terms of creaminess, mouth thickness and shine when using HP starches, with a high degree of undesirable stickiness. So we developed a new technology and created C☆CreamTex™06329 modified starch to offer our customers the opportunity to fill that gap and achieve a greater level of fat reduction in their recipes. Additionally, being a starch-based solution, it is a reliable, cost-effective and non-animal derived fat replacer.”
A truly innovative solution, C☆CreamTex™06329 modified starch will be presented in the Innovation Hub on Cargill’s stand, #6K5, at Food Ingredients Europe (December 1-3 in Paris Nord Villepinte) where it will be available for sampling in a comparative tasting with full-fat yoghurt.
C☆CreamTex™06329 modified starch is a texturizing starch. Texturizing starches are part of Cargill Texturizing Solutions’ unique portfolio of texturizers and emulsifiers, which includes a vast range of starches, lecithins, pectins, carrageenans, alginates, xanthans, locust bean gums and functional systems. This large portfolio, coupled with global R&D and supply chain capabilities, allows Cargill to help customers manage both the product development and supply chain challenges associated with formulating or reformulating products.
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Cargill Texturizing Solutions
Cargill’s texturizing solutions business specializes in the production of texturizing ingredients that link the core food-building blocks (proteins, lipids, carbohydrates and water) into finished foods and beverages. Our nature-derived ingredients portfolio is comprised of extracts from major crops (starches, soy proteins and lecithins), seaweeds (carrageenans and alginates), fruit extracts (pectins and locust bean gum) and sugar fermentation (xanthan gum). These specialized ingredients are also applied to offerings in the personal care, pharmaceutical and industrial categories.
Through our expertise in origination, global supply chains, research and formulation, we help our customers achieve consistent product quality at an affordable price. Our texturizing business is operational in all continents with 31 sales offices and 22 manufacturing plants (Brazil, France, Germany, Italy, Morocco, the Netherlands, the United States, China and the Philippines).
Cargill provides food, agriculture, financial and industrial products and services to the world. Together with farmers, customers, governments and communities, we help people thrive by applying our insights and 150 years of experience. We have 155,000 employees in 68 countries who are committed to feeding the world in a responsible way, reducing environmental impact and improving the communities where we live and work. For more information, visit Cargill.com and our News Center.
³Applied to flavoured yoghurt or to heat-treated fermented milk, our solution is consistent with EU and Codex standards on the use of food additives.