When thinking about achieving a specific texturization in yogurt and desserts, the following needs consideration:
- Shear during process, in which pH is a parameter that has to be considered.
- Processing and more particularly cooking temperature.
- Product stability during the whole shelf life.
- And last but not least: the cost-effectiveness achievable through milk protein substitution.
To adapt to different processes and different texture requirements of final products (i.e., yogurt, desserts, processed cheese and fruit prep recipes), Roquette has developed CLEARAM® CH, CR and CJ, a range of cook-up food specialty starches. CLEARAM® enhances viscosity and improves texture, ensures stability during shelf life, provides a smooth mouthfeel and consistent quality in final products, comes in an easy-to-process powder form, and is fully traceable and non-GMO.
An example of the successful use of one of the CLEARAM® grades is ambient drinking yogurt. Ambient drinking yogurt is actually a new category of dairy drink that, since its launch in 2010, has conquered China. Today, it represents approximately 13% of the country’s total yogurt category. Sales expectations are approximately €5 billion by the end of 2017.
This success in China has been driven by consumer demand for convenience, taste and nutritional benefit, trends also evident in many other countries.