Cargill is introducing new texture solutions that will allow Asian food manufacturers to enhance the product quality of their foods.
The company’s new Protex functional systems are being introduced in various Asian bakery and dairy market.
Bakery applications
The ProtexCF 6205 and ProtexCF 6206 functional systems, which are combinations of pre-blended modified starches and alginates, are being used in Mochi fried doughnuts and Mochi bread buns.
According to Cargill, the new formulations deliver multiple benefits, including the chewy and elastic texture specific to Mochi bakery goods, improved stability throughout shelf life, increased volume, and shape preservation after frying or baking. Both of the ProtexCF functional systems are also suitable for use with both sweet and savoury flavours.
Cargill’s new Protex range also includes texturisers. For example, the ProtexCF 8008 functional system provides a zero-fat, water-based bakery filling. This breakthrough solution, which includes a specific pectin suited to high total solids fruit fillings, allows for fat replacement without compromising stability, texture, taste or appearance. It is also suitable for both cold and hot injection processes and provides a clean fruit flavor release that consumers will enjoy.
Dairy applications
For dairy applications, Cargill developed the ProtexABN functional system, a formulation specifically tailored for the stabilisation of high calcium chocolate milk drinks. According to Cargill, the ProtexABN functional system provides stability by enabling the suspension of both calcium and cocoa particles in milk.
The ProtexABA functional system is also suitable for acidified dairy drinks, where it provides optimal suspension of fruit pulp, aloe vera or “nata de coco”; a chewy, translucent, jelly-like food product produced by the fermentation of coconut water and carrageenan. The ProtexABA functional system also provides stability and low viscosity throughout shelf-life.
According to the Marketing Manager of Cargill Texturising Solutions in Asia, Philip Lin, the company’s new texturising formulations have already attracted the interest of Asian food manufacturers.
"We are delighted with the positive feedback received from visitors to FI-Asia who had the opportunity to taste our food prototypes, evidencing a significant interest from manufacturers for our new texture solutions which contribute to satisfy increased customer proximity and comprehensive offering,” she said.