Cargill is introducing three new functional systems to help manufacturers meet growing demand for Asian bakery products, whilst replicating the sensory properties of traditional recipes and improving their healthy profile, according to FoodNavigator.com.
Two of the new functional systems under Cargill’s Asian ingredients brand, Protex CF 6205 and Protex CF 6206, are intended for use in Mochi buns and donuts, Japanese delicacies traditionally made from pounded and shaped glutinous rice but which can also be made from rice flour.
The formulations are said to provide the expected chewy, elastic texture of Mochi, better stability throughout the shelf-life, increased volume, and shape preservation after frying or baking.
Philip Lin, marketing manager Asia, Cargill Texturising Solutions, told FoodNavigator.com that: “Changing consumer demands across the world create a wealth of opportunities for food manufacturers to develop new types of product, as well as product line extensions.
“Cargill’s Mochi product recipes have been developed to address the growing popularity of these traditional Japanese bread products across Asia, particularly in Taiwan, China and Thailand.”
More from FoodNavigator.com
