Ingredion’s new line of starches, the PRECISA 600 starch series solutions, utilizes the company’s proprietary DIAL-IN Texture Technology and is designed to scale down on the costly diary-based ingredients in processed and analogue cheese.
Each of the starches in the range has a differentiated functionality, such as better viscosity control, a faster/slower gelling rate, improved meltability, optimized firmness for shredding and slicing, stretchability, spreadability, and flowability.
This range is ideal for processed and analogue cheese blocks, slice-on-slice, mozzarella, spreads and sauces.
PRECISA 630S can replace part of the cheddar cheese in processed block cheese, while maintaining similar firmness and shredding.
While PRECISA 600 offers enhanced elasticity and firmness required for shredding, PRECISA 601 improves the key texture attribute of melting, while maintaining desired firmness.
These three starches can be used independently or in combination.
