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Ingredion introduces potato starch texturizer for cheese

By Jim Cornall contact

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Ingredion's new potato starch texturizer is applicable to both dairy and non-dairy cheeses. Pic:©Ingredion
Ingredion's new potato starch texturizer is applicable to both dairy and non-dairy cheeses. Pic:©Ingredion

Related tags: Starch, Milk

Ingredion Incorporated and food scientists working in the global network of Ingredion Idea Labs innovation centers have launched a new texturizer, PRECISA 604 modified potato starch.

According to Ingredion, the product, currently available in the US, helps manufacturers create affordable processed and imitation cheeses with improved shred, melt and stretch in dairy and non-dairy applications.

The ingredient, an extension of Ingredion’s PRECISA series of starches, allows manufacturers to infuse dairy products with functional attributes while at the same time reducing and controling ingredient costs.

Improvements with affordability

Mike DiMarcello, director of the global texture springboard at Ingredion, said the challenge for food manufacturers is to maintain or improve gelling, melting and stretching properties in their cheese products without compromising on affordability.

“PRECISA 604 modified potato starch overcomes this challenge and, at the same time, delivers a desirable eating experience across a wide range of processed and imitation cheese products,”​ DiMarcello said.

Related topics: Ingredients, Cheese

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