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by Karen Nachay

Dairy’s Functional Potential

“ he strengths of the U.S. dairy consumer needs,” says Rexroat. Milk protein concentrates range industry—nutrition, flavor, and “Three of the more popular dairy in protein content from 42% to 85%, Tfunctionality—give food and ingredients are whey protein, milk and they contribute minerals like beverage manufacturers peace of protein concentrate, and permeate.” calcium, magnesium, and phospho- mind to help bring innovative prod- ucts to market on a global scale,” Whey protein is one of the dairy proteins that product developers states Terri Rexroat, vice president, turn to when formulating foods and beverages with higher protein levels. U.S. trade services, global marketing, at U.S. Dairy Export Council®, Whey protein, a protein naturally rus, explains Rexroat. In a Veggie Arlington, Va. (www.usdec.org). found in dairy, is one of the best Moo Dumpling with Reduced Sodium To help product developers bring sources of branched-chain amino Sauce product concept developed by these innovative products to con- acids, says Rexroat. In addition to the USDEC, milk protein concentrate sumers, ingredient manufacturers these benefits, whey protein offers 80 not only added protein and cal- offer a range of dairy ingredients to functional benefits like texture, emul- cium; it also provided texture and solve functionality challenges and sification and stabilization bound water in the dumpling dough. enhance the nutritional profile of improvements, high solubility across Product developers can use milk pro- both dairy and nondairy foods. Dairy a wide pH range, and a neutral taste. tein concentrates in cheese, yogurt, ingredients can help improve texture, Whey protein isolate brought these soup, beverages, enteral foods, pro- add flavor, and reduce sodium. functionalities as well as helped con- tein bars, desserts, baked goods, Developers can formulate dairy tribute to a total 12 g of protein/ toppings, low-fat spreads, and dairy- ingredients to boost the protein, cal- serving in a Veggie Burst beverage based dry mixes. cium, and other nutrient contents in product concept that the U.S. Dairy The dumpling and sauce product foods and beverages for health-con- Export Council (USDEC) developed concept contained another type of scious consumers. The use of fruits for the 2014 IFT Food Expo. dairy ingredient: permeate. Milk and and even vegetables in yogurt, dairy proteins for protein fortification in applications like soup and bakery, and product prototypes like Brioche de Saint-Genix Flavored Ice Cream, Sichuan Pepper Flavored Ice Cream, and Hummus Flavored Ice Cream (developed by David Michael & Co., Philadelphia, Pa. (www.dmflavors. com)) illustrate the innovation in dairy ingredients and dairy products by the industry and how it continues to change to meet consumer and product development needs.

Expanding Uses of Dairy- Based Ingredients “The U.S. dairy industry provides a Dairy innovations like brioche-flavored ice cream, broad portfolio of multifunctional improved textures, and added protein show how ingredients that help food and bever- dairy is continually evolving. Photo courtesy of David Michael & Co. age formulators meet ever-evolving

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says will not generate a whey side- stream and thus help reduce waste. In addition to the functional milk pro- teins under the Nutrilac line, there are also whey proteins that Arla began pro- moting in November 2014 for use in offerings marketed as yogurt-based sports nutrition products. The Nutrilac whey proteins are said to boost the pro- tein content of drinking “sports yogurt” to as high as 28 g/serving while maintain- ing the acceptable taste and texture of conventional drinking yogurt. Whey pro- tein is used in sports nutrition products because studies have shown that the body quickly absorbs and easily digests it and that it can help in muscle recovery after exercise. These sports yogurt prod- ucts can be positioned as alternatives to sports gels and shakes and packaged in bottles or pouches, which are popular formats in the sports nutrition market. A new Greek-style yogurt smoothie concept is possible with Nutrilac YO-8075 Dairy ingredients help improve taste and texture of Cheese Dippers. Photo courtesy of U.S. Dairy Export Council whey protein. Arla announced the devel- opment last fall as a way to show whey permeates, also labeled as dairy vention of moisture loss. manufacturers that they can use the product solids, are co-products of the ingredient to produce a thick and creamy production of whey protein concentrate, Arla Releases Dairy Ingredient Solutions Greek-style yogurt smoothie that is fat- whey protein isolate, ultrafiltered milk, Helping dairy product developers tackle free and high in protein without milk protein concentrate, or milk protein issues like processing waste and protein generating acid whey during the process. isolate. Delactosed permeate, a by-prod- fortification is something that Arla Foods Manufacturers can also add fruit or veg- uct created through the removal of Ingredients, Viby J, Denmark (www.arla- etables to the Greek-style yogurt base lactose from permeate, has about three foodsingredients.com), provides through made with Nutrilac YO-8075, giving con- times as much mineral content as perme- ingredient development expertise. One of sumers even more choice in the smoothie ate. “Current science indicates that the most recent innovations, launched in product category. permeate’s salt-enhancing and flavor- November 2014, is a combination of Arla Finally, Arla in October 2014 potentiating characteristics make it ideal Foods Ingredients’ Nutrilac® functional announced the need for a collaborative for replacing salt in many applications milk proteins, fat (butterfat or anhydrous effort on the part of the global dairy while maintaining flavor profiles that are milk fat), and water to help product devel- industry to push for the inclusion of dairy acceptable to consumers,” states opers formulate recombined white, ingredients in emergency food programs Rexroat. Whey permeate provided salty processed, and cream cheeses without like those administered by the United taste characteristics to the mushroom the use of fresh milk. Recombined dairy Nations’ World Food Programme. sauce and enhanced salt perception and products are commonly available in Ingredients derived from milk are gener- other flavors in another product concept, regions where there is limited or no ally not included in emergency food Poutine-Inspired Cheese Dippers with access to fresh milk, like Southeast Asia, programs because of their cost and lack Mushroom Sauce. In addition to whey Africa, Latin America, China, and Russia. of availability in many of the regions that permeate, these sweet potato-encrusted Some recombined dairy products like the food programs serve, according to cheese sticks with mushroom sauce recombined liquid milk and yogurt made the company. Arla is funding research were formulated with cheese and butter from rehydrated milk powder are widely into how whey protein and whey perme- for authentic flavor; milk protein concen- available, but recombined cheese is a bit ate can be used to formulate food aid trate 80 for protein, calcium, and texture more complex to produce, according to products in an affordable way and will building; nonfat dry milk to build body and Arla. The company has developed more continue to work with the dairy ingredi- contribute to browning of the crust; and than 20 different options that utilize ents industry to ensure that an affordable whey protein concentrate 80 for protein Nutrilac milk proteins to create a variety supply of dairy ingredients can reach the fortification, improved texture, and pre- of recombined cheeses in ways that it areas served by food aid programs. pg 50 01.15 • www.ift.org Sweeteners from Cargill for The added sugars in chocolate milk are appealing to No-Sugar-Added Dairy children but not to parents. A sweetener technology A 25% reduction in sugar in chocolate helps reduce or eliminate added sugars in the beverage. Photo courtesy of Cargill Inc. milk is possible with traditional stevia sweeteners, but by using ViaTech® ste- via-based sweeteners, manufacturers company’s food scientists to precisely can develop no-sugar-added chocolate predict the right combination of glyco- milk, says Wade Schmelzer, principal sides to deliver optimal taste and scientist at Cargill Inc., Minneapolis, sweetness to the finished food or bever- Minn. (www.cargill.com). “Depending on age product without the use of bitter the chocolate flavor profile and its inter- blockers or flavor modifiers, explains Pam play with sweetness, natural flavors can Stauffer, global marketing programs be effectively leveraged to round out the manager at Cargill. sensory experience. Equally important In addition to developing a combina- for no-sugar-added chocolate milk is tion of steviol glycosides to formulate the slightly modifying the hydrocolloids and no-sugar-added chocolate milk, the starch concentrations to recreate the Cargill food scientists were able to find body of full-sugar chocolate milk.” the right combination of steviol glyco- The development of ViaTech stevia- sides to use in reduced-sugar and based sweeteners involves the use of a no-sugar-added ice cream and yogurt proprietary model that allows the applications. For example, they reduced Say Cheese

Flavor ingredients that capture the Cheese flavors and cheese flavor profiles of European cheeses ingredients like powders and process are cost-effective ways to add cheese can lend dairy, creamy, distinct tastes to foods. The European buttery, and savory tastes to sauces, Cheese Flavour Collection from Edlong soups, snacks, bakery, frozen foods, the sugar in ice cream from 34 g of sugar/ Dairy Technologies, Elk Grove Village, pasta, and more. A range of cheese cup (including 20 g of added sugar) to 24 g Ill. (www.edlong.com), features ingredients from Kraft Food of sugar/cup (including 10 g of added on-trend artisanal cheese flavors that Ingredients, Memphis, Tenn. (www. sugar) and then to 14 g of sugar/cup (with appeal to consumers looking for kraftfoodingredients.com), includes no added sugar), says John Fry, principal something beyond flavors like Kraft® Process Cheese for consistent consultant to Cargill. Sugar was not the cheddar and Swiss and provides flavor and uniform melt and texture, only thing that the scientists were able to product developers with flavors to Kraft Pasteurized Specialty Cheese for reduce. “We cut the calorie count by add distinction to sauces, snack cost effectiveness, and Kraft Modified nearly a quarter, importantly, without foods, baked goods, seasoning Melt Process Cheese for a variety of increasing the calories from fat,” contin- blends, and more. The line features melt characteristics. Product ues Fry. They replaced the added sugar such flavors asNatural Gruyere Type developers, particularly those who with ViaTech stevia-based sweeteners, Flavour with buttery, fruity, and develop bakery products like Zerose® erythritol, and glycerin. savory notes; Natural Camembert cheesecakes, Danishes, and “Sensory analysis was impressive; there Type Flavour with creamy, dairy, fatty, frostings, can choose from a line of was no significant difference on overall mushroom, and musty notes; and Kraft Soft Cheese that includes cream liking, and the texture of the lower-sugar Natural Goat Cheese Type Flavour cheese (full-fat and fat-free), products was significantly preferred,” with buttery, butyric, caproic acid, Neufchatel, and blends. Not only do he says. creamy, and milky notes. The other Kraft Cheese Powders provide cheese flavors in the line areNatural Brie flavor to products; the powders can Going All the Whey Type Flavour, Natural Edam Type also be combined with other Whey protein is one of the dairy pro- Flavour, Natural Emmental Type ingredients to create signature flavor teins that product developers turn to Flavour, and Natural Gouda Type profiles for popular cheese-flavored when formulating foods and bever- Flavour. All are liquid flavors except products like sauces and snack chips. ages with higher protein levels. That the goat cheese type and Gouda type Kraft Dry Cheese Sauce Mixes are is because whey protein is a complete flavors, which are powders. freeze-thaw stable and hydrate easily. protein for lean muscle, has stability across different process methods, and

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has a neutral flavor, according to Hilmar Bars may feature whey protein for an extra protein Ingredients, Hilmar, Calif. (www.hilmar boost. © Baiba Opule/iStock/Thinkstock ingredients.com). Whey protein plays a particular role in protein fortification of products for the sports nutrition market, where research has shown its effects on repairing mus- cle fibers after exercise and contributing to lean muscle mass. The food technolo- gists at Hilmar Ingredients have developed sports nutrition product con- cepts like Chocolate Dry Mix Protein Drink made with Hilmar™ 9410 Whey Protein Isolate. Whey protein isolates, whey pro- tein hydrolysate, and whey protein concentrates bring a number of functions to many types of products, not just those positioned for the sports nutrition mar- ket, which the company highlighted in product concepts showcased at industry expos and promoted on its website. The 9410 ingredient used in the protein drink has quick dispersibility and hydration into 9400 Whey Protein Isolate has heat and 2014 IFT Food Expo, was a BBQ Crunch solution and is acid- and heat-stable. In acid stability and Hilmar 8370 Whey Bar formulated as a savory protein bar for protein snack bar applications like a Protein Hydrolysate can make the texture men. The whey protein concentrate, PB&J Crispy Protein Bar, which was for- of the bar more soft and pliable. Another whey protein hydrolysate, and whey pro- mulated to appeal to children, Hilmar bar concept, this one showcased at the tein isolate ingredients helped deliver 9 g of protein/serving. As people age, the need for protein in the diet increases. Hilmar Ingredients has showcased prod- Cost-Effective Gelatin Replacement uct concepts throughout the years that can help older adults meet their daily Yogurt is no longer a food eaten only for Westchester, Ill. (www.ingredion.com/ protein needs. One such concept is breakfast; both sweet and savory ver- us), published a white paper in which it Vanilla Protein Pudding. The 9400 Whey sions are eaten at all meal occasions. detailed how its ETENIA™ 457 maltodex- Protein Isolate used in the pudding con- Yogurt is available in low-fat, no-fat, trin, a patented enzymatically tributes 11 g of protein and, according to reduced-sugar, and reduced-calorie converted potato starch, can replace the company, is easy to digest. varieties. Greek yogurt and European- gelatin without affecting any of the style yogurt have characteristic sensory or quality attributes of fat-free TIC Gums Debuts Stabilizer System consistencies and texture. Consumers yogurt. Dairy proteins are increasingly used in have come to expect the yogurt that The company’s food technologists ultra-high temperature (UHT) processed they buy in the store will have a certain conducted several trials that compared ready-to-drink (RTD) protein beverages, appearance and texture. An ingredient fat-free yogurt made with ETENIA 457 and ensuring proper texture and main- like gelatin is used to give yogurt a and gelatin and were able to determine taining stability to eliminate separation is shiny appearance, smooth mouthfeel, that a usage level of 0.7% of ETENIA 457 a challenge, says Dan Grazaitis, food sci- and stability to avoid syneresis. It can produced yogurt with sensory attri- entist at TIC Gums, White Marsh, Md. also help rebuild texture in the shear- butes like firmness, mouth coating, (www.ticgums.com). “When you start intensive production of stirred yogurt. slipperiness, surface shine, spoon adding high levels of protein, which is a Yogurt manufacturers are increasingly indentation, meltaway, and overall fla- big trend right now, you need more looking to other ingredients to partially vor impact that was most like the stability.” or completely replace gelatin, an ingre- control. Yogurt formulated with the One of the newest ingredients offered dient that has seen price increases, ingredient also had improved gel by the company to help maintain the nec- experienced periodic supply issues, strength. The ingredient can be labeled essary stability to these beverages over and cannot be used in products mar- as “maltodextrin” or “hydrolyzed the course of shelf life is Ticaloid ® Pro keted as vegetarian. Ingredion Inc., potato starch.” 432. The synergies of the ingredients in this system, which include micro- pg 52 01.15 • www.ift.org crystalline cellulose, carboxymethyl cellulose, and without the use of animal-derived enzymes. The carrageenan, are said to modify viscosity and help ingredients, Flavorpro™ C, Flavorpro K, and Flavorpro keep the protein in suspension through processing L, can replace calf, kid, and lamb pregastric ester- and the product’s shelf life. ase, respectively. The sharp and piquant flavors The consistent suspension of protein in the bev- these enzymes develop are characterized by bro- erage eliminates grittiness, improving the thy, sulphur, and butyric aromas. »» mouthfeel of the beverage. Attendees at the 2014 SupplySide West show were able to see and taste the effectiveness of Ticaloid Pro 432 in a high-pro- tein RTD beverage fortified with milk protein concentrate.

Range of Ingredients to Improve Dairy Products Premium Ingredients, Murcia, Spain (www.premi- umingredients.es), recently released several stabilizers for use in dairy applications. Premitex ® XLB-14028 can provide stability and improve the mouthfeel of recombined plain and flavored UHT- treated milk. The company notes that manufac- turers will be able to run longer product cycles by using the ingredient because it is said to result in a low level of fouling. Other benefits of the ingredient are that it can help prevent sedimentation and improve emulsion, according to the company. Two different stabilizers can add functionalities to recombined chocolate milk applications. Manufacturers can control costs by using Premigum ® XLB-13059, which is said to reduce milk powder content. This ingredient and the second one, Premitex XLB-14022, help suspend cocoa par- ticles, provide a creamy texture, and improve mouthfeel. The last ingredient, Premitex XLB-14012, is used in recombined milk applications, where it helps sta- bilize products over the course of their shelf life. Manufacturers can use it in high-fat, low-protein products and still achieve the desired emulsifica- tion properties, reports the company. In addition to these functionalities, the ingredient can also help prevent the agglomeration of protein. The company develops its stabilizer ingredients based on starch, milk proteins, and hydrocolloids such as pectin, agar, guar gum, xanthan gum, carboxymethyl cellu- lose, and more.

Microbial-Derived Enzyme Enhances Cheese Flavor Enzyme-modified cheese is often made with animal pregastric esterase. The enzyme is easily available and often used to produce enzyme-modified cheese with the flavors of Parmesan, Romano, and provo- lone cheese. However, because it is derived from an animal source, it is not suitable for use in vegetarian products. Biocatalysts Ltd., Cardiff, Wales, UK (www.biocatalysts.com), is promoting its microbial pregastric esterases to help develop the flavor types of Italian cheeses in enzyme-modified cheese

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Tastant Technology for Enhanced Dairy Taste The proprietary FlavoGen 3D Tastant Technology developed by Agropur Ingredients, La Crosse, Wis. (www. agropuringredients.com), concentrates the essential flavor molecules found in milk to produce compounds that have enhanced creaminess and rich flavor found in cream. These tastants activate transient receptor potential channels and modify the chemo/mechano texturant sensations characteristic of the physical nature of the food to give mouthfeel, texture attributes, creaminess, and Consumers are eating more yogurt and increasingly astringency suppression, according to demand yogurt made without the company. synthetic ingredients, a This is said to also increase the consumer survey shows. sensation of yumminess, allowing for a © George Doyle/Stockbyte/Thinkstock reduction in fat in the product formula. It also reduces the metallic taste of artificial sweeteners and off-flavors of Consumers Say ‘Keep It Simple’ for Yogurt certain protein ingredients and produces a saltiness perception to allow for sodium A simple ingredient statement that labels,” but the challenge to the reduction in the formula. The FlavorGen lists familiar ingredients is what con- industry is that the clean label ingredients produced from finite milk sumers want for yogurt, and nearly ingredient solutions need to perform fractionation are used to replace some of half of consumers surveyed are will- as well as the synthetic counterparts the more expensive dairy solids in ing to pay at least 10% more for without negatively affecting the cost formulations like yogurt, creamers, yogurt free from artificial coloring, and quality of the finished products. chocolate milk base, and process cheese, flavors, preservatives, and additives, Another Global Insight paper and they can be blended into bases, according to a Global Insight paper featured the results of a survey of stabilizer systems, and egg alternative by DSM, Delft, the Netherlands more than 6,200 participants from systems. (www.dsm.com/food) (DSM, 2014a). the United States, China, Brazil, Food technologists incorporated A survey of more than 6,200 France, Poland, and Turkey; that sur- FlavorGen ingredients and other dairy consumers in the United States, vey found that more than half of the ingredients in product concepts featured China, Brazil, and Turkey, which was participants have increased their at the 2014 IFT Chicago Section Suppliers the basis of the paper, found that yogurt consumption in recent years Night event and the 2014 SupplySide 83% of consumers regularly check (DSM, 2014b). The increased yogurt West show. A Cheddar and Firecracker the ingredient statement on yogurt, consumption is greater in China, Protein Coating gave plain popcorn a and one out of three survey Brazil, and Turkey, where 67%, 61%, burst of creamy and spicy flavors along respondents said that a clean label and 60%, respectively, of the respon- with 8 g of protein/3 cups of popped statement would be a reason to eat dents said that they are eating more popcorn. A protein boost came primarily more yogurt. When asked if organic yogurt today than they did three from IsoChill ® whey protein isolate yogurt is better than regular yogurt, years ago. Increasingly, health and derived from sweet whey, produced 52% of the survey participants said wellness is driving consumers to eat through a low-temperature cold yes. The percentages of residents in more yogurt, with respondents microfiltration process, and finally spray- Turkey (85%) and China (77%) who revealing that gastrointestinal health dried by indirect heat. In the Watermelon said yes to the question are greater (53%) and bone health (51%) are rea- Cream Hydrolysate Protein Beverage, than the overall percentage, sons why they choose yogurt. The whey protein hydrolysate from IsoChill indicating preference differs greatly survey showed that calcium is by far whey protein concentrate and Deerland by region. Jacob Bauly, global the most popular nutrient that the Enzymes’ ProHydrolase provides 20 g of marketing manager at DSM respondents look for in yogurt, with protein/33 g serving size. Such a high Nutritional Products, points out in 70% choosing it. Protein (49%), pro- amount of whey protein in the product the report that the survey shows biotics (48%), vitamin D (43%), and could cause bitterness, so FlavoGen consumers want “clean and lean vitamin C (31%) trail calcium. ingredients were added to balance out the off-flavors. pg 54 01.15 • www.ift.org Greek Yogurt Powder Adds Tangy Flavor to Coatings Greek yogurt and Greek-style yogurt seem to have taken over the yogurt sec- tion of the dairy case, where consumers can find plenty of varieties from produc- ers both large and small. Food manufacturers of other dairy products like ice cream and nondairy products like bak- ery, cereal, and snacks are capitalizing on the popularity of Greek yogurt by incorpo- rating the flavor into these products. Oftentimes, they turn to Greek yogurt powder, which can add the characteristic rich, tangy, and tart flavors of Greek yogurt. Barry Callebaut Group, Zurich, Switzerland (www.barry-callebaut.com/ foodmanufacturers), uses Greek yogurt Culture ingredients can inhibit spoilage microbe growth in cheese. © YelenaYemchuk/iStock/Thinkstock powder in its recently launched Greek yogurt coatings and inclusions. control spoilage in cheese and mild acidic An ingredient trifecta of protein, fiber, Manufacturers can use the EZ Melt yogurt and featured a weight manage- and probiotics gave a nutritional boost to Coatings for enrobing or drizzling on snack ment smoothie product concept at a a Go-Greek Smoothie product concept bars, ice cream bars, and baked goods trade show. showcased at the 2014 SupplySide West and the 1M or 4M Chip Inclusions in Broader spectrum protective cultures show. SUPRO ® XT 40 isolated soy protein cereal, snack foods, bakery products, and are not that effective at inhibiting the provided protein and calcium, LITESSE ® dessert items. The company promotes the growth of yeast and mold in the mild TWO polydextrose added fiber, and line of Greek yogurt coatings and inclu- acidic pH environment of the cheese HOWARU ® BIFIDO (Bifidobacterium lactis sions as containing more protein than matrix, according to the company. The HN019™) contributed probiotics to the traditional yogurt coatings. “The Greek HOLDBAC ® YM-XPK Protective Culture is strawberry-banana-flavored beverage yogurt products can be incorporated into a culture ingredient that helps improve made with Greek yogurt. The company a number of applications, making them the the shelf life of cheese by controlling the promoted the product prototype as a perfect vehicle to deliver rich taste and growth of spoilage organisms and offers weight management dairy beverage solu- nutrition,” states Laura Bergan, senior other benefits like flavor enhancement tion with 10 g of protein and 5 g of marketing manager at Barry Callebaut, in and waste reduction. The other ingredi- fiber/236 mL serving. a company press announcement. ent in its expanded HOLDBAC ingredient range is HOLDBAC YM-XPM, a culture Ingredients to Solve Texture Issues Cultures Minimize Spoilage ingredient designed to limit spoilage due Product developers have a lot to consider DuPont Nutrition & Health, Century, Kan. to fungal growth in mild and very mild in regard to texture when developing (www.food.dupont.com), manufactures acidic-tasting yogurt and fresh fer- dairy-based foods and beverages. This ingredients that help dairy product devel- mented dairy products. Like the cheese, includes determining which starch, opers formulate products that meet a these types of yogurt and fresh fer- hydrocolloid, or combination of these will number of consumer demands and main- mented dairy products have mild acidic provide the optimal texture and stability tain quality. Recently, the company environments that are more conducive to to various formulations (full-fat, low-fat, expanded a range of ingredients to help the growth of spoilage organisms. no-fat) and storage conditions (refriger- ated, frozen, shelf-stable). “Dairy-based foods require starches that would per- form well under refrigeration,” says Greek yogurt powder in pieces melted for Ibrahim Abbas, director of research and coatings gives products a characteristic development at Penford Food Greek yogurt taste. Photo courtesy of Ingredients, Centennial, Colo. (www. Barry Callebaut Group penford.com). “For example, Penford’s PenBind ® non-GMO starches have excel- lent water-holding capability and minimal tendency to retrograde on storage. These starches also provide stable viscosity and creamy mouthfeel under various pro-

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cessing and storage conditions.” soluble resistant starch, can provide a crystallization, she explains. FT Low-fat and no-fat dairy products minimum of 56% dietary fiber to drinkable continue to be offered, but these prod- and spoonable yogurt and smoothies. Next month’s Ingredients section will ucts need additional ingredients to help In addition to starches, product highlight some of the ingredients that help build back some of the texture that fat developers can formulate with gum sys- product developers formulate a better provides. Penford offers two non-GMO tems and other hydrocolloids to improve piece of cake. clean label starches, PenPure™ 37 and the quality of dairy foods. “Gum systems PenPure 30, to provide creamy mouthfeel provide a creamy texture and provide Karen Nachay, to low-fat and no-fat dairy products. proper set such as our Coyote Brand ® Senior Associate Editor • [email protected] PenPure 37 native waxy rice starch has Stabilizer AP-1009, a blend of agar-agar high viscosity, water-holding capacity, and pectin, for use in yogurt applica- and binding abilities and freeze-thaw tions,” says Janae Kuc, research & stability in dairy desserts and ice cream. development manager at Gum www.ift.org

PenPure 30 native regular rice starch also Technology, a business unit of Penford Members Only: Read more about dairy ingredients and has high viscosity, water-holding capac- Food Ingredients, Tucson, Ariz. (www. ingredients used in dairy products online at www.ift. ity, and binding abilities, which it brings gumtech.com). To improve the texture of org. Type the keywords into the search box at the upper right side of the home page. to gelled dairy desserts. ice cream, Gum Technology offers Coyote Product developers are adding fiber Brand Stabilizer LGC-0613, a synergistic to different products, including dairy blend of locust bean gum, guar gum, and REFERENCES products, and Abbas explains that an carrageenan to provide a creamy texture DSM. 2014a. DSM Insights Series: Consumers ingredient like PenFibe® RO 177 soluble and reduce ice crystal size, and Hydro-Fi ™ would pay more for yogurt free from artificial ingredients. Oct. 2. fiber can enhance the dietary fiber con- TC-1123, a synergistic blend of tara gum DSM. 2014b. DSM Insights Series: Yogurt fast tent of finished dairy products. The and citrus fiber to develop a creamy tex- becoming a healthy staple. July 10. ingredient, a non-GMO, potato-based ture, promote aeration, and reduce ice

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