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Cargill creates breakthrough for analogue cheese production
20 October 2009
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Cargill has launched the Lygomme ACH Optimum functional system, which functions as a casein replacement for analogue cheese applications.
This innovation provides food manufacturers with multiple advantages over other cheese analogue products currently on the market.
The Lygomme ACH Optimum system is a new, patent pending system that enables food manufacturers to cost-effectively produce cheese analogues that function with excellence in pizza and other prepared food applications.
The company says the product's appearance, taste and texture are superior to other cheese analogues in matching the characteristics of traditional hard cheeses, thereby ensuring equal enjoyment and satisfaction for consumers.
Consisting of a combination of three starches, a galactomannan and a gelling carrageenan, Lygomme ACH Optimum functional system is less prone to price volatility, reducing fluctuations in recipe cost.
Even when taking into account falling dairy prices, it remains highly attractive with up to 60% cost reduction compared with a standard analogue cheese (which on average contains 15% dairy proteins).
The functional system overcomes the technical challenges associated with the total replacement of dairy proteins, providing the same key physical and rheological properties as those of analogue pizza cheeses: taste, firmness, appearance, shreadability and melting behavior.
Each component plays a specific role such as allowing and stabilizing the emulsion, bringing sufficient viscosity during processing, absorbing the water phase, avoiding oiling out and syneresis, creating a strong network in order to allow the finished product to be shreadable/sliceable, and having a remelting profile.
This innovation provides food manufacturers with multiple advantages over other cheese analogue products currently on the market.
The Lygomme ACH Optimum system is a new, patent pending system that enables food manufacturers to cost-effectively produce cheese analogues that function with excellence in pizza and other prepared food applications.
The company says the product's appearance, taste and texture are superior to other cheese analogues in matching the characteristics of traditional hard cheeses, thereby ensuring equal enjoyment and satisfaction for consumers.
Consisting of a combination of three starches, a galactomannan and a gelling carrageenan, Lygomme ACH Optimum functional system is less prone to price volatility, reducing fluctuations in recipe cost.
Even when taking into account falling dairy prices, it remains highly attractive with up to 60% cost reduction compared with a standard analogue cheese (which on average contains 15% dairy proteins).
The functional system overcomes the technical challenges associated with the total replacement of dairy proteins, providing the same key physical and rheological properties as those of analogue pizza cheeses: taste, firmness, appearance, shreadability and melting behavior.
Each component plays a specific role such as allowing and stabilizing the emulsion, bringing sufficient viscosity during processing, absorbing the water phase, avoiding oiling out and syneresis, creating a strong network in order to allow the finished product to be shreadable/sliceable, and having a remelting profile.
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