The patented, enzymatically converted potato starch can build back or improve gel strength, giving dairy manufacturers the ability to fully or partially replace gelatin to optimize costs, according to the firm.
Etenia 457 potato starch delivers similar mouthfeel, stability and texture attributes provided by gelatin without compromising eating quality of the final yogurt product.
To demonstrate cost savings when replacing gelatin in a dairy system with Etenia potato starch, Ingredion developed a calculator based on available industry ingredient costs, noting that savings of 5% of the total yogurt formula cost can be achieved when gelatin is replaced with Etenia potato starch. (Each dairy manufacturer’s cost could vary.)
“Preserving the eating experience was top of mind when we developed this innovative solution, and now dairy manufacturers can use starch instead of gelatin to impart the smooth, creamy texture consumers look for in yogurt,” said Ivan Gonzales, director of dairy marketing with Ingredion.
“We tapped into our sensory and applications team capabilities to ensure we were able to match attributes such as mouth coating, meltaway and firmness with a replacement of gelatin.
"By combining our novel ingredient solutions with these capabilities, we can help dairy manufacturers get to market faster while reducing production costs and delivering on taste and texture expectations.”