Citation
(2009), "Custard for dairy desserts", Nutrition & Food Science, Vol. 39 No. 5. https://doi.org/10.1108/nfs.2009.01739eab.003
Publisher
:Emerald Group Publishing Limited
Copyright © 2009, Emerald Group Publishing Limited
Custard for dairy desserts
Article Type: Food facts From: Nutrition & Food Science, Volume 39, Issue 5.
One of the UK's leading clean ingredient solutions developers, Ulrick & Short Ltd has launched a full range of products to help the dairy desserts sector respond to retailers' demands for alternatives to modified starches and fats.
The Pontefract based company has further developed its Synergie range of modified starch replacements and its Delyte fat replacers specifically for dairy desserts, custard and fruit preparation producers.
These clean ingredients are produced from tapioca and maize, which are ideal for dessert manufacturers because of their high process tolerance, stability and superior mouth-feel. In addition they provide functionality as well as product development opportunities.
Synergie ingredients can be used as the perfect additive free thickening agent to improve textures in products such as fruit compote, while Delyte provides cost saving opportunities and in some cases can reduce milk solids.
More product details can be found at: www.ulrickandshort.com