Tate & Lyle launches dairy alternative
launching pad for its new emulsifying protein for coffee creamers
and filled powdered.
Food Ingredient Asia China 2005, which is being run in Shanghai 1-3 March, will see Tate & Lyle launching the solution, called MERIPRO 711 onto the Asian market.
The company claims that the formulation will free food manufacturers from dependence on caseinate in their products, an ingredient that has historically suffered from volatile pricing.
"The protein will facilitate the development of foods with true 'non-dairy' creamer ingredients, increasing the choice for those who must avoid dairy ingredients yet wish to enjoy products like creamed coffee, soups and sauces with peace of mind," the company said in a statement.
In Asia, where the consumption of dairy products has been historically low, up to 75 per cent of people are said to be lactose intolerance - a statistic that is leading increasing numbers of food companies to seek out non-dairy alternative ingredients.
MERIPRO 711 offers a very high emulsifying capacity and total solubility above pH 5.3. making it a good alternative to sodium caseinates in creamers (fat content 30-35 per cent) and fat filled powders (fat content 80 per cent).
The emulsifying capacity of MERIPRO 711 - equal to the performance of the best caseinates - allows for emulsion with a very fine droplet size, which gives a good whitening effect. The powder formulation is heat-shock stable, making it resistant to feathering or flocculation. This also provides a creamy sensation and mouthfeel.
During processing, MERIPRO 711 has an homogenisation efficiency that is said to be at least equal to the best caseinates. As the fat in the formulation is efficiently encapsulated, stable processing conditions are maintained in the spray drier even when very high fat levels are present in the emulsion. It is also a low viscous solution, allowing for easy incorporation.
MERIPRO 711 is a highly concentrated protein and is very low in carbohydrates. It is classified as an ingredient and as such does not carry an E-number. Furthermore, it is Kosher certified and suitable for vegetarian and halal foods.
Tate & Lyle is currently the world's leading producer of wheat proteins. It pioneered the use of wheat as an industrial-scale raw material and was the first to develop functional proteins from wheat gluten.
Caroline Sanders, product manager proteins at Tate & Lyle said: "Asia has a great tradition in the development of dairy alternatives, for reasons of preference or because of a very high prevalence of lactose intolerance. We believe Asia is potentially a big market for the solution."