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IFF has announced the launch of Texstar, an enzymatic texturizing solution aiming to ‘transform’ the texture of both dairy and plant-based fresh fermented products.
The enzyme has been developed to provide the necessary viscosity in fresh fermented products, eliminating the need for added stabilisers.
IFF said manufacturers will be able to create product with unique textures that feature familiar, consumer-accepted ingredients thanks to the solution. Additionally, it can enable more effective management of supply chain fluctuations and reduce greenhouse gas (GHG) emissions relating to texturants.
During fermentation, Texstar converts sucrose into poly- and oligosaccharides, reducing sugar content and delivering an improved texture with greater smoothness and increased shine, without traditional starch-based texturants. It can also improve the taste profile of plant-based alt-dairy products, reducing unpleasant off notes such as ‘beany’ flavours associated with plant proteins.
When used as a partial milk protein replacer, Texstar can reduce the carbon footprint of fresh fermented products. According to estimations conducted by IFF’s Life Cycle Assessment team, manufacturers can achieve up to a 90% reduction in texturant-related Scope 3 GHG emissions due to significantly lower usage rates.
Texstar is produced through fermentation, mitigating the risks of price fluctuations associated with crop-based texturants. Its lower dosage requirement for achieving target viscosity also allows manufacturers to store more inventory in less space.
Marianne Toftdal, global product line manager for dairy enzymes at IFF, said: “As a 100% enzymatic solution, Texstar is a game-changer in the texturants market. With nearly two thirds of UK consumers scrutinising yogurt ingredients as closely as other foods, Texstar allows the creation of delicious, fresh fermented products with creamy, velvety textures that consumers love, using familiar and consumer-accepted ingredients.”
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