Carrageenan replacer for dairy products
The Ingredion group of companies, providers of global ingredients, is launching a clean label ingredient that can replace carrageenan in the formulation of dairy-based puddings, custards and vlas.
The co-texturiser – named Novation Indulge 2740 – is being launched in Europe, the Middle East and Africa and is reportedly the only carrageenan substitute to be simply labelled as ‘starch’. It can contribute to a natural, additive-free positioning, without compromising the texture quality of the final product.
Delivering high initial body and fast melt away, it mimics the texture profile of carrageenan to thicken and stabilise dairy-based desserts. The new clean label ingredient can withstand high cooking temperatures and offers high stability, to providing a functional alternative to carrageenan. Novation Indulge 2740 also has a neutral flavour profile and is highly versatile, making it suitable for use in all common dairy-based pudding, custard and vla applications.
Corinna Faustmann, principal application technologist of dairy at Ingredion Germany, comments, “The clean label trend is growing in popularity throughout Europe, and often consumers are willing to pay a premium for puddings with no artificial ingredients. At the same time, dairy desserts must continue to deliver the sensory attributes – such as being creamy, rich, smooth and velvety – all of which are traits commonly associated with an indulgent eating experience.
“Traditionally, carrageenan has played an important role in the formulation of dairy puddings, custards and vlas, yet it is viewed by consumers in some European countries as an unacceptable ingredient”, Faustmann continues. “With Novation Indulge 2740, dairy manufacturers can – for the first time – achieve a complete clean label and deliver the indulgent textures that consumers have come to expect. Thanks to the launch of this new clean label co-texturiser, manufacturers can now create premium positioned, added-value products to stand out from the crowd in today’s competitive dairy market.”
