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Article: Modified starches for fruit preparations.
- Article from:
- Food Trade Review
- Article date:
- May 1, 1999
- Author:
CopyrightCOPYRIGHT 1999 Food Trade Press Ltd. 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)
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by Michel Thys and Michael von Dorp (Cerestar's Application Centre Food, Vilvoorde, Belgium)
There is a growing market for fruit preparations, due to their healthy and all-natural image, as they improve the overall quality of many foods, such as yogurt, fresh cheese and ice cream, and contribute to the sweetness, mouthfeel and stability of stirred yogurts.
Today, fruit preparation products need to have not only good taste and appearance but also the right texture for shelf-life. As a multifunctional ingredient, modified starch is essential to control viscosity and texture, and guarantee the stability of the fruit preparation.
Cerestar have ...