Cargill launches new pectin solution for 3-in-1 fruit coulis
With its Unipectine™ OF stabilizers range, Cargill helps create a new and innovative solution for fruity dairy desserts
MECHELEN, Belgium — 18th August 2008 — Manufacturers of dairy desserts looking to differentiate their products in the health and convenience sectors can now create a new and highly versatile fruit coulis using Cargill’s UnipectineTM OF stabilizers range. Ideal for application in multiple dessert recipes developed by Cargill, the new sauce is based on Unipectine™ OF 805, a product offering specific functionalities thanks to the combination of apple and citrus pectins in its formulation.
This fruit coulis made with Cargill’s Unipectine™ OF 805 offers three delicious dessert possibilities, depending on its use ratio in the different recipes :
- A fruit topping on desserts or ice creams
- A fruity flan -- when mixed equally with milk -- that can be eaten immediately or after a few hours in the refrigerator
- A refreshing fruit smoothie in seconds -- when mixed with milk (80:20), whether full-fat, semi-skimmed or skimmed.
Furthermore this fruit coulis could also be developed as an interesting vehicle for functional ingredients, such as vitamins, to offer added convenience in portion packs.
Lorna Macfadyen, Cargill Texturizing Solutions Fruit Category manager for Europe, Middle East and Africa (EMEA), comments: “In understanding the different processing conditions and pressures facing dairy dessert manufacturers who want to keep pace with changing consumer trends, our aim was to develop a pectin application that simply offers more.“
“All pectins were reviewed by our applications experts to ensure we achieved a smooth reaction with the milk, a good gel strength within the desired timeframe (minutes or seconds depending on the dessert type), and flexibility of the pectin with different fruit,“ explained Macfadyen. “Additionally, we needed to maintain the brix level (ratio of dissolved sugar to water) to guarantee the right sweetness of the flan or smoothie. As a result of this development work, we can offer to fruit preparation producers not only the pectins, but also the recipes for using them to the best of their potential.“
Macfadyen added that with Unipectine™ OF 805 in particular, Cargill is proposing an innovative solution for the creation of a ready-to-use fruit sauce that can offer manufacturers significant recipe choice with just one specific pectin – a real fruit delight.
Under the Unipectine™ range, Cargill offers a wide selection of citrus and apple-based HM and LM pectins, which can be used in fruit and dairy products, sauces , beverages, confectionery, bakery and convenience goods.
*****
Further commercial information from:
Lorna Macfadyen: + 32 2 257 0700, lorna_macfadyen@cargill.com
Press contacts:
Christine Nicolay, Cargill: +32 15 401 929, christine_nicolay@cargill.com
Nikki Barber, Razor PR: +44 1869 353804, nikki.barber@razor-pr.com
Cargill
Cargill is an international provider of food, agricultural and risk management products and services. With 158,000 employees in 66 countries, the company is committed to using its knowledge and experience to collaborate with customers to help them succeed. For more information, visit http://www.cargill.com
Cargill Texturizing Solutions
Cargill Texturizing Solutions is one of the world's leading suppliers of texturizers and emulsifiers to the global food and beverage industry. From design through development to manufacturing, Cargill Texturizing Solutions is committed to creating with its customers innovative new products for consumers to enjoy. For more information, visit http://www.cargilltexturizing.com.
