Dairy product texturisers

Thursday, 17 January, 2008 | Supplied by: Ingredion

National Starch has added four products designed to deliver a range of rich, indulgent textures in dairy foods to its portfolio.

The products, named N-Dulge, are the first in a line of novel texturisers that the company plants to launch in the next several years. The four N-Dulge products are designed specifically for dairy systems and what the company calls co-texturisers, providing a wide range of texture versatility, ease of use and cost effectiveness. The co-texturiser concept involves using a standard, base viscosifier as the texture foundation, then adding a non-viscosifying co-texturiser to provide sensory attributes such as slow or even melt-away, full mouthcoating, and other traits desired for a particular application.

N-Dulge C1 provides full mouthcoating, thick, slow melt-away and caramel sauce-like texture.

N-Dulge CA1 provides a firm, creamy, even mouthcoating, even melt-away and a peanut butter-like texture; N-Dulge C2 imparts slight mouthcoating, slippery, even melt-away and a chocolate sauce-like texture; N-Dulge GA1 provides a clean spoon cut, slightly firm, custard-like texture with rapid melt-away. These products can be combined and used at various levels to deliver textures consumers associate with familiar foods or new or hybrid textures.

Online: www.foodinnovation.com
Phone: 02 9911 1200
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