Adding inulin to dairy

摘要

Today's health conscious consumers demand products low in fat and calories, but do not want to sacrifice taste and texture. Transforming high fat dairy products into low fat versions does bring some challenges. Fat is an important texturiser in products such as cream cheese. Replacing fat with either water or protein results in a taste and texture that consumers won't accept.rnBy adding inulin, the mouth feel and texture can be improved due to the gelling capacity of inulin, delivering roundness and creaminess combined with an excellent flavour release. It also stabilises emulsions and dispersions and improves the stability of mousses and foams. Inulin is a white, odourless, soluble powder with a slightly sweet taste and no aftertaste. It can stabilise water into a creamy structure with the same mouth feel as fat.