USA – International Flavors & Fragrances Inc. (IFF) has introduced Texstar, an innovative enzymatic solution designed to enhance the texture of both dairy and plant-based fermented products.
The enzyme aims to provide a unique solution for manufacturers seeking to improve product consistency while eliminating the need for added stabilizers.
Texstar’s formula works by creating the necessary viscosity in fresh fermented products through fermentation, eliminating the requirement for traditional texturants such as starch-based additives.
By converting sucrose into poly- and oligosaccharides, Texstar reduces sugar content, improving product texture with smoother consistency and increased shine.
This also results in better taste profiles, particularly in plant-based dairy alternatives, where it helps to neutralize off-putting flavors like the “beany” taste commonly associated with plant proteins.
The enzyme’s benefits extend beyond texture and taste. IFF highlights that Texstar can contribute to a more sustainable production process by reducing the carbon footprint of fermented products.
When used as a partial replacement for milk proteins, Texstar can help decrease Scope 3 greenhouse gas emissions by up to 90%.
This is achieved due to the enzyme’s low usage rate, which significantly lowers the need for texturants and reduces the associated environmental impact.
Texstar’s production through fermentation further addresses the issue of price volatility linked to crop-based texturants.
With lower dosage requirements to reach the desired viscosity, manufacturers can manage inventory more efficiently, requiring less storage space.
The new enzyme solution is expected to offer manufacturers a more stable and sustainable alternative to conventional texturants, potentially transforming the production of fermented dairy and plant-based products.
Headquartered in New York City, IFF operates in 44 countries, providing a wide range of ingredients and solutions for the food, beverage, and fragrance industries.
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