New generation of starches reduce development costs of imitation, processed and analogue cheese while delivering improved functionality and sensory characteristics
News Date : 04/22/2015
WESTCHESTER, Ill., April 22, 2015 – Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, today announced a new line of high-performing, non-GMO starches – the PRECISA® 600 starch series solutions – for cost optimization and improved functionality in imitation, processed and analogue cheese.
Utilizing Ingredion’s proprietary DIAL-IN® Texture Technology, the PRECISA® 600 series is designed to help manufacturers reduce the use of costly dairy proteins in imitation cheese products, allowing manufacturers to save 15 to 25 percent of their overall formulation costs while achieving the desired properties of good melt, stretch and shred.
The PRECISA® 600 series features new starches with differentiated functionality, providing manufacturers with a number of solutions to address varying formulation and process needs, including better viscosity control, elasticity and spreadability; optimized firmness for shredding; a slower/faster gelling rate; and improved melting and emulsification.
“Dairy proteins contribute to the key functionalities of cheese as well as its cost, and developing reduced protein process cheese products is challenging as cheese functionality gets compromised ,” said Ivan Gonzales, dairy marketing manager for Ingredion Incorporated. “The PRECISA® 600 series is a breakthrough solution for manufacturers seeking to reduce the development costs of imitation cheese products without compromising sensory and functionality attributes – resulting in superior imitation cheese products that address consumer demand for a better eating experience at an affordable price.”
The PRECISA® 600 series enables manufacturers to reach their cost and sensory targets in everything from pizza cheese and shreds to slices and spreads, allowing for optimized protein content in imitation mozzarella while still delivering good firmness/shredability and meltability; optimized protein and fat content in analogue spreadable cheese while still delivering spreadability, good mouthfeel and meltability;
optimized protein content in analogue block while still delivering firmness/shredability and mouthfeel; optimized protein content in analogue slice on slice (SOS) while still delivering elasticity and fast gelling in process and meltability; and optimized protein and fat content in imitation cheese sauces while still delivering viscosity, smoothness and creamy mouthfeel and flowability.
Ingredion has the expertise and broad product portfolio to support your cheese initiatives whether you are looking to optimize your cheese formulation or improve your processing efficiencies, we have the right team that will work with you to deliver your targets.
To learn more about the PRECISA® 600 series solutions or find out how Ingredion’s technical, sensory, CULINOLOGY® and applications teams help food processors develop tailor-made, high quality foods at a reduced cost, contact Ingredion at 1-866-961-6285 or visit www.ingredion.us. For a full list of the prototypes produced or more information contact us at 1-866-961-6285, e-mail email@example.com or visit www.ingredion.us.
Ingredion Incorporated (NYSE: INGR) is a leading global ingredient solutions provider. We turn corn, tapioca, potatoes and other vegetables and fruits into value-added ingredients and biomaterial solutions for the food, beverage, paper and corrugating, brewing and other industries. Serving customers in over 100 countries, our ingredients make yogurts creamy, candy sweet, paper stronger and face creams silky. Visit Ingredion.com to learn more.
Ingredion Idea Labs™ science-based problem solving fosters ideas, innovations and solutions to help customers differentiate their products, optimize costs and get to market faster with greater success and profitability. Our network of 25 labs invites spirited collaboration through consumer insights, applied research, applications know-how and process technology. Visit ingredionidealabs.com.
CULINOLOGY is a registered trademark of the Research Chefs Association. Used with permission.
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