date:Aug 27, 2014
and vegetarian/vegan.
ETENIA 457 maltodextrin can build back or improve gel strength, giving yogurt manufacturers the ability to fully or partially replace gelatin to optimize costs and fulfill dietary concerns, said Ivan Gonzales dairy marketing director with Ingredion Incorporated. It offers an ingredient solution that effectively replaces gelatin in yogurt formulations, delivering similar mouthfeel, stability and texture attributes provided by gelatin with no compromise to the eating quality