Maintain texture and taste in reformulated food
"It is common knowledge that reducing fat in products has an impact on taste," says Roland Wientjes, Kerry Ingredients' applications director. "For a manufacturer to ensure that the consumer appeal of its brand is not diminished when a low fat variant is offered, a range of ingredients and flavours need to be assessed."
Emulsifiers and crystallisers have an impact on the melting behaviour and the fat distribution in the food matrix. Both distribution and melting have a direct impact on flavour release and mouth coating and therefore on the food perception.
"At Kerry we have developed enzymatically modified dairy ingredients that can create both mouthfeel and cream perception over a low-fat route thereby providing a unique starting point for great-tasting low fat products," says Wientjes.
Contact: Kerry Ingreds. & Flavours
