brochure - Ingredion in Asia Pacific

PRECISA™ GEL 03 - A NEW TEXTURE SOLUTION FOR STIRRED YOGHURTS
Creating consumer preferred
yoghurt textures
Introducing an ideal texture solution to replace
gelatin in stirred yoghurts. Another innovative
solution from Ingredion.
Look in the chilled food section of any supermarket across Asia Pacific and it’s not hard to see
that consumers love yoghurt. The space devoted to different styles and brands continues to
grow, with volumes expected to swell in the years ahead.
Texture is always a key factor in consumer choice. Manufacturers are looking for texture
enhancing alternatives to gelatin for their stirred yoghurts.
Gelatin under pressure
Introducing PRECISA™ Gel 03
Eating yoghurt sparks all the senses, with texture
playing a vital role in determining whether a consumer
comes back for more. Creamy, rich textures evoke an
indulgent eating experience. Smooth textures combine
with fruity flavours to delight the senses.
PRECISA™ Gel 03 is a cost effective gelatin replacement
solution that delivers a smooth and quick melt-away
texture in stirred yoghurt. It is versatile and easy to use,
with a clean taste that allows the flavours consumers
love in their favourite yoghurts to shine through.
One popular ingredient used in many stirred yoghurts
today is gelatin, an ingredient which has attracted
negative publicity in recent times.
In controlled testing with customers across several
countries, panelists found it difficult to distinguish
between stirred yoghurt made with PRECISA™ Gel 03
and yoghurt using gelatin.
Apart from regulatory issues, consumers following
Kosher, Halal and vegetarian lifestyles need to avoid
foods containing gelatin. Demand for raw materials is
also causing gelatin prices to soar in many markets,
causing food manufacturers to look for alternatives
that offer similar textural attributes and quality.
Benefits and features
Using PRECISA™ Gel 03 in place of gelatin for
stirred yoghurts does not require any processing
changes. Highly versatile and easy to use, its
benefits for stirred yoghurt include:
•
A smooth, creamy texture and good surface
sheen;
•
A quick melt-away and a cleaner mouthfeel
in fat-free or full fat yoghurts;
•
Suitability for Halal, Kosher and vegetarian
consumers;
•
Creation of consumer desired textures
that increase the bottom line.
Creamy, rich textures in stirred yoghurt without
gelatin? Just ask us how.
Local offices of the Ingredion group of companies:
ASIA PACIFIC (Regional Office)
SINGAPORE
+65 6872 5335
INDIA
+91 22 6609 7672
+91 22 6609 7673
AUSTRALIA
+61 2 9911 1200
INDONESIA
+62 21 7592 4377
CHINA
+86 21 3774 0066 (Shanghai)
+86 10 8586 7171 (Beijing)
+86 20 3860 6018 (Guangzhou)
JAPAN
+81 3 3504 9690
The best of National Starch and
Corn Products in Asia Pacific
MALAYSIA
+60 3 5569 2633
SOUTH KOREA
+82 2 3485 1300
NEW ZEALAND
+64 9 582 0284
THAILAND
+66 2 725 0200
PHILIPPINES
+63 2 650 3081
VIETNAM
+84 8 5413 3368
ingredion.com/apac
apac@ingredion.com
The information described above is offered solely for your consideration, investigation, and independent verification. It is up to you to decide whether and how to use this information.
Ingredion Incorporated and the Ingredion group of companies make no warranty about the accuracy or completeness of the information contained above or the suitability of any of their
products for your specific intended use. Furthermore, all express or implied warranties of noninfringement, merchantability, or fitness for a particular purpose are hereby disclaimed.
Ingredion Incorporated and the Ingredion group of companies assume no responsibility for any liability or damages arising out of or relating to any of the foregoing.
The INGREDION mark and logo are trademarks of the Ingredion group of companies and used in Asia Pacific by Ingredion Singapore Pte Ltd. All rights reserved. All contents copyright © 2013.
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