Texture and flavour

Citation

(2012), "Texture and flavour", Nutrition & Food Science, Vol. 42 No. 2. https://doi.org/10.1108/nfs.2012.01742baa.016

Texture and flavour

Article Type: Food facts From: Nutrition & Food Science, Volume 42, Issue 2

Leading clean label ingredient specialists, Ulrick&Short Ltd, has developed a range of clean label starches and fat and milk solid replacers specifically to help the industry cut ingredient costs, develop healthier products and remain competitive. The range of tapioca, rice and waxy rice starches enable food manufacturers to control consistencies of dairy products during processing from pourable to fully set. This improved control during production ensures that the finished product has the desired creamy mouth-feel, flavour and body. These clean label stabilisers and fat and milk solid replacements from Ulrick&Short minimise flavour masking, allowing product flavours to shine through. In addition they are extremely process tolerant and provide exceptional functionality and product development opportunities.