AVEBE’s Etenia 457 is a potato-based starch which provides creaminess and texturising properties in fat-free, low and high fat yoghurts. According to the company, small amounts of Etenia 457 enhance the creaminess perception of low fat yoghurt (1.5%) to that of full fat yoghurt (5%).
The Etenia 457 outperforms other ingredients currently on the market and is cost-effective, says AVEBE.
It is cold-soluble, stable at low pH, and also resists shearing and heat.
Image: avebe.com