Cutting custard for dairy desserts
20 March 2009
A clean ingredient solutions developer, Ulrick & Short, has launched a 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, whilst Delyte provides cost saving opportunities and in some cases can reduce milk solids.
Unlike other products on the market, Delyte ingredients do not compromise on taste, texture or quality. In fact, Ulrick & Short's Delyte products have enhanced shelf life due to high moisture retention.
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