Fat reducing modified starch has no taste impact on yogurt

By Noli Dinkovski

- Last updated on GMT

Fat reducing modified starch has no taste impact on yogurt

Related tags: Photosynthesis, Enzyme

A modified starch that is claimed to reduce fat in yogurts by 50% with minimal impact on taste and mouthfeel has been unveiled by Cargill.

C CreamTex 06329 achieves the “optimal balance”​ between healthier profiles and sensorial indulgence when reducing fat in yogurt, the global ingredients manufacturer said.

Proprietary technology

The stabilised n-OSA starch, designed by Cargill’s technical experts through a proprietary technology, is aimed to improve the texture and behaviour of the finished product.

“The hydroxypropyl starches currently on the market cannot match full-fat yogurt's sensorial profile that preferred, traditional flavour of yogurt is often lost when we replace fat with starch,”​ said Fabien Bouron, senior dairy application specialist at Cargill Texturizing Solutions.

Customer opportunity

“We developed a new technology and created C CreamTex 06329 to offer our customers the opportunity to fill that gap and achieve a greater level of fat reduction in their recipes.”

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