Danisco is launching a new stabilizer for sauces and soups that the company claims offers functionality, versatility, and a clean label.
As consumers become increasingly savvy about labels, formulators are keen to reduce ingredient numbers and keep what is on the label as comprehensible as possible.
With the launch of Grindsted Pectin Prime 139, Danisco is exploiting the potential of this clean label trend. Ellen Trost, director of pectin marketing, told FoodNavigator-USA.com that pectin has a wholesome natural image that gels well with the ‘clean label, back to the kitchen’ movement that is particularly well developed now in the US and the UK.
At the same time Danisco is also looking to offer formulators a stabilizer that does not compromise on quality, and offers flexibility. Trost said the Pectin Prime 139 has a good texture and mouthfeel, great flavour release, and high heat stability.
All too often stabilizers offer one thing, only take something else away. This means you can find a product with good flavour but a gummy texture, or an inexpensive option with a poor flavour.
In the development of its latest pectin product Danisco claims to have combined different requirements. It claims the Pectin Prime 139 delivers “functionality, exceptional versatility and a clean label.”
In addition to offering good flavour release and avoiding texture and mouthfeel problems, Trost said the pectin enables fruits, herbs, and other pieces to suspend well in formulation.
Range of applications
In terms of potential applications, Danisco gave a list of products covering sweet and savory sauces as well as glazes, marinades, soups, dressings, salsas, and condiments.
Trost said that stabilizers are often highly targeted and only suitable for a very narrow range of products. She said Pectin Prime 139 stands out because of its flexibility, claiming formulators will appreciate the simplicity of having one go-to stabilizer for a variety of applications.
The ingredient will be making its food industry debut at the Research Chef Association’s Culinology Expo next week in Phoenix.