Recognising the importance of achieving the correct viscosities, which determine the lightness, creaminess or richness of dairy products, the ingredients have been designed to deliver a flexible palate of textures for products ranging from yogurt, cheese and sauces to desserts such as custard.
The range of tapioca, rice and waxy rice starches enable firms to control consistencies of dairy products during processing from pourable to fully set. This ensures that the product has the desired creamy mouthfeel and flavour.
Contact: Ulrick & Short