Customizable, Functional Yogurt Stabilizers

MINNEAPOLISA functional and customizable system, from Cargill, enables dairy food manufacturers to manage raw material costs while still maintaining a creamy mouthfeel in yogurt products. The Vitex® AYS stabilizers feature modified food starch and hydrocolloids to create a cost-effective alternative to gelatin without effecting taste or texture of yogurt.

"Gelatin and starch prices have risen in the last year," says Eric Zorn, product manager, Cargill Texturizing Solutions. "To help our global dairy food manufacturing customers remain competitive in the face of these price pressures, we've developed Vitex AYS. Customers can provide the same creamy product their consumers expect in a more cost effective manner."

Vitex AYS stabilizers belong to Cargill's Vitex® blends family of functional systems that offer processing efficiencies and cost optimization advantages in new or reformulated food and beverage products. Vitex blends are designed to provide improved texture and body, optimum mouthfeel and sheen, clean flavor delivery, longer shelf-life and increased product stability.