Fat-Reduced Aerated Quark
30 September 2005
A new emulsifier-stabilizer system for chilled, quark based aerated desserts is being introduced by PALSGAARD at FIE in Paris 2005.
A dessert should first of all be luxurious, creamy, refreshing and of course stable throughout its shelf life. The desire for milk-based products also to be healthy is challenging the creativity of product developers in the dairy industry. An excessively high fat intake in the population in general, especially in the developed countries, is an important point of concern. Doctors and diet specialists recommend that we pay attention to our food consumption in order to minimise the risk of developing cardiovascular diseases. As fat is a natural part of many basic foods, we do not feel it is legitimate to add “extra” fat from desserts.
PALSGAARD has created a new stabilising and texturing system that makes it possible to manufacture a chilled, quark based aerated dessert with 2.5% fat or even with no fat at all! At the same time, the product maintains organoleptic characteristics similar to those of a standard high fat version, and provides everything that the consumer expects of a dessert: it is luxurious, refreshing, creamy and shelf-stable.
The dessert may be tasted at the PALSGAARD stand, number 3P18, during the exhibition.
