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New soy dessert stabilizer29/6/2007
Danisco announced that is has developed a range of new stabilizers to give soy desserts the same creamy mouthfeel as dairy products. The researchers form Danisco discovered that the soy proteins react differently to hydrocolloids than dairy proteins. They used this knowledge to develop over a period of one year the new stabilizers, which are sold under their brand Grindsted. They give soy desserts - ideal for those on lactose-free, vegetarian and vegan diets and the generally health-conscious - a deliciously creamy texture, even at low fat levels. The stabilizers can be added to soy liquids or powdered soy ingredients and allow the use of vegetable oils that are naturally low in saturated fat and free of cholesterol. The soy desserts can also be fortified with extra calcium, giving them the equivalent calcium content of dairy products.
The functional ingredients of the Grindsted Creamline products are the natural hydrocolloids carrageenan and guar gum. Carrageenan consists of linear sulphated polysaccharides extracted from red seaweeds, whereas guar gum is a hydrocolloid extracted from guar beans. The stabilizers can withstand UHT processing and batch pasteurization, without resulting in throughout shelf life.