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Milk emulsion12/24/2023 This technology is going to expand the possibilities of dairy alternatives moving forward.” “Emulsitract is the result of our efforts to produce a clean-label, natural solution that still delivers the creamy richness that consumers demand. Hasegawa’s VP of research & development, Jim Yang. “Consumers are familiar with the rich mouthfeel that traditional whole milk fat provides, and expect these attributes in dairy-free beverages, low-fat foods and other products,” explained T. When added to powdered milk as an emulsion, Emulsitract restores the creamy mouthfeel that consumers expect in a wide range of dairy products, including coffee creamers, ice cream, dressings, protein beverages, yogurt, pudding, whipped cream and a broad range of dairy-alternative beverages. Hasegawa in Japan, where fresh milk is not readily available and is prohibitively expensive. This advanced fat mimetic technology provides an effective solution for food and beverage brands that need to simulate the creaminess and rich mouthfeel of traditional whole milk in a wide range of beverages, packaged foods and dairy alternatives.Įmulsitract was initially developed by T. Recently, the company announced the introduction of its all-natural, plant-based EmulsiTRACT TM milk colloid emulsion to the North American market. Hasegawa USA, Inc. is on a mission to solve this challenge through innovative flavor technology. The challenge facing food and beverage brands today is replicating the familiar, satisfying mouthfeel that consumers expect in whole milk dairy products during the production of plant-based dairy alternatives, shelf-stable products or in foods with reduced natural fat content.Ĭalifornia-based food and beverage flavor company T. This full-bodied rich taste is the defining characteristic of indulgent dairy products like ice cream, coffee creamer and yogurt – but these products are rapidly expanding beyond the dairy category. In traditional dairy products, the natural fat particles in whole milk are equally dispersed throughout the liquid, providing a full-bodied flavor with a rich mouthfeel consistency. With its dramatically rising price and inferior performance as a dairy fat substitute – why are edible oils such a mainstream component of many foods and beverages? The short answer is that edible oils are added to products to serve a very important role in the way we experience foods and beverages: simulating the rich, creamy mouthfeel we crave in dairy products. Over the past 18 months, the price of palm oil has surged more than 120 percent to over $1,300 per ton – drastically impacting supply costs for food and beverage brands, and ultimately one component of rising food prices for consumers. In addition to providing a poor substitute for dairy fat, edible oils are experiencing one of the most drastic price surges in commodity goods history. Edible oils such as soybean, rapeseed, sunflower and especially palm oil are prominent ingredients in a wide range of packaged foods and vegetables such as ice cream, plant-based milks, salad dressings, coffee creamers and much more. One key role that edible oils have played throughout the supermarket is that of a synthetic fat replacement for dairy-alternative products and reduced-fat foods. What are edible oils? Harvested from plant, animal or synthetic sources, edible oils are a source of essential fatty acids that serve a range of functions in food preparation, shelf stability, flavoring, taste experience and more. supermarkets currently contain some form of edible oils. While that statistic is an astonishing number that continues to grow each year, it’s impressive to consider that an estimated 50 percent of all food and beverage products in U.S. Īccording to a survey by Consumer Reports, the average supermarket in North America offers over 47,000 different products. Emulsifiers, stabilizers, hydrocolloidsĬonsumer food trends like plant-based dairy and reduced-fat are challenging brands to replicate the satisfying taste that whole milk provides – without relying on increasingly pricey edible oils.Chocolate and confectionery ingredients.Carbohydrates and fibers (sugar, starches).Plant-based, alt proteins, precision fermentation.
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