Page 8 - Ameft Journal 2021/1

INGREDIENTS
Enriching mouth-feel and enticing taste-profile
DuPont Nutrition & Biosciences (Du- Pont) launched VersilkTM, its latest range of enzymes to help yogurt and beverage manufacturers achieve opti- mal texture and taste in yogurts, drin- kable dairy products and other drinka- ble fermented products. Announcing the launch of VersilkTM in North Ameri- ca during the first week of December 2020, DuPont declares that the ma- nufacturers can achieve their label- friendly goals with this native enzyme, an easy-to-use processing aid.
Dairy and beverage makers have long struggled with formulation of high protein yogurts. Fortifying dairy or plant-based yogurt to reach higher protein content can result in increased thickness and bitter notes in the final product.
This innovation is a viscosity-modu- lating enzyme for high protein applica- tions, giving manufacturers a new way to deliver the desired viscosity, mouth- feel and taste profile that meets
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consumers’ needs for an indulgent product with health benefits. It allows manufacturers of dairy and plant-based yogurts to achieve up to 14 percent pro- tein in the final product- a 30 percent in- crease over what is common today.
VersilkTM is also simple to implement into an established yogurt produc- tion, it is added with the cultures and can help deliver potential improve- ment to both flavor and fermentation time, depending on the protein base. It is versatile across many types of products.
“VersilkTM is the latest in our sui- te of solutions comprising enzymes, cultures, proteins and functional so- lutions. Together with our leading in- dustry expertise, we can help manuf- acturers respond to market trends and deliver healthy and indulgent yogurt products to meet consumer demand,” said Clementina Dellomonaco, global product manager, Dairy Enzymes, DuPont Nutrition & Biosciences.
VersilkTM allows dairy and plant-based dairy alternative manufacturers to achieve high protein products with a clean taste, desirable texture and no off-flavors. This innovation enhances the desired viscosity, mouth-feel and taste profile that meets consumers’ needs for an indulgent product with health benefits.
(Source: Image by RitaE from Pixabay)
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