FBR Staff Writer
Published 17 March 2011
Limagrain Cereales Ingredients (LCI) has introduced ‘Cereal Creamer’ a new generation of creamer agent used to clarify white sauces, soups or dairy desserts, while delivering a creamy texture.
Creamer agents are said to be resistant to major industrial processes - such as sterilization, freezing, acidic pH - and are based on an essentially lipid-based composition from palm oil.
Limagrain Céréales Ingrédients (LCI) nutritionist Walter Lopez said the company has launched its Cereal Creamer as a positive response to clients who want to eliminate palm oil in the composition of their finished products, while retaining the strengths of organoleptic properties in their final product.
LCI claims that its Cereal Creamer resolves both these issues as it comes from wheat flour, an authentic and reassuring ingredient.
The ingredient is also said to combine a reduction of fat and calories in the finished product, while increasing the intake of complex carbohydrates.
“As a further benefit to our clients, our new ingredient is more concentrated and more effective, hence it significantly reduces formulation costs compared with other creamers available on the market,” Lopez said.