|
|
Article: Agar applications in dairy: Bunge's Keylation technology makes agar a functional investment. (Bunge Foods) (Application)
- Article from:
- Dairy Foods
- Article date:
- September 1, 1994
CopyrightCOPYRIGHT 1994 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
When researchers at Bunge Foods, Atlanta, patented the Keylation technology, applications for its use were unexplored. Since that time, the ingredient has found a home in stabilizer systems for reduced-fat and nonfat sour creams, yogurts, and yogurt-juice drinks, functioning as the "key" ingredient for a smooth, rich texture.
The technology is a "physical process that allows agar to be used in applications where conventional agar is not traditionally used," says Mark Mandell, technical sales mgr. The process changes agar's behavior, not its character. The temperature required for hydration is reduced, allowing it to solubilize in 130 [degrees] F water while regular ...