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Cargill Unveils Texture Enhancing Ingredients For Healthier Asian Recipes

November 30, 2010: 09:41 AM EST

To meet a growing demand for “better for you” foods among Asian consumers, Cargill has developed functional texture-enhancing ingredients for healthier bakery and dairy applications. New Cargill formulations for baked goods include Mochi fried donuts and Mochi bread buns based on the ProtexCF 6205 and 6206 formulas that blend pre-mixed modified starches and alginates. The ingredients deliver a chewy and elastic texture, better stability throughout shelf life, increased volume and shape preservation after frying or baking. The new ProtexABN functional system is formulated to stabilize high calcium chocolate milk drinks by balancing the suspension of calcium and cocoa particles in milk. The ProtexABA functional system, designed for acidified dairy drinks with  ingredients like fruit pulp, provides stability and low viscosity, as well as a smooth and refreshing mouthfeel.

"Cargill Launches Texture Solutions for Asian Trend “Better-for-you” Food", Food Ingredients First, November 30, 2010, © CNS Media BV
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