©T. Hasegawa
The US division of flavour company T. Hasegawa has unveiled its all-natural, plant-based Emulsitract milk colloid emulsion.
Developed in Japan, the new patented technology produces creamy low-fat foods and beverages while reducing the use of edible oils. Emulsitract is available in the US in both liquid and powder form.
According to T. Hasegawa USA, the new flavour innovation supports brands to “simulate the creaminess and rich mouthfeel of traditional whole milk,” in a wide range of drinks, packaged foods and dairy alternatives, including coffee creamers, ice cream, dressings, protein beverages, yogurt, pudding, whipped cream, as well as dairy-alternative beverages.
“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,” said T. Hasegawa’s VP of research and development, Jim Yang. “Emulsitract is the result of our efforts to produce an all-natural solution that delivers the creamy richness that consumers demand.”
T. Hasegawa USA’s senior beverage technologist, Holden Rouse, added: “Use of edible oils has long been a shortcut to simulating milk fat in certain liquid products like non-dairy coffee creamer and dressings, but Emulsitract can mimic this taste in a more natural and authentic way”.
He continued: “This technology can significantly reduce fat in certain beverages while still delivering a full-bodied mouthfeel. Emulsitract is capable of changing the way we approach reduced-fat products, without compromising on flavour or experience.”
© FoodBev Media Ltd 2024
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