National Starch Enables Fat Reduction for Dairy

June 23, 2011

National Starch Food Innovation’s (Somerset, NJ) has introduced PRECISA Cream 10, an ingredient for reducing or even eliminating milk fat in dairy products without losing creaminess.

National Starch Food Innovation’s (Somerset, NJ) has introduced PRECISA Cream 10, an ingredient for reducing or even eliminating milk fat in dairy products without losing desired creaminess.

The ingredient utilizes a starch-based optimized texture system. It was introduced at this month’s IFT food expo in New Orleans.

“Finally there’s a way to replace high-calorie, expensive dairy fat without making products watery, chalky, or gummy,” said Suzanne Mutz-Darwell, senior market development manager for texture at National Starch.

At IFT, the company unveiled concept non-fat yogurts made with PRECISA Cream 10 and NutraFlora, a natural prebiotic fiber from Corn Products International.