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New Cargill Stabilizers Help Yogurt Makers Control Costs, Maintain Taste And Texture

September 19, 2011: 06:22 AM EST
Cargill has introduced a customizable functional stabilizer system that allows yogurt makers to keep raw material costs down while providing the creamy products consumers expect. According to the company, Vitex AYS stabilizers feature modified food starch and hydrocolloids that create “a cost-effective alternative to gelatin” while maintaining yogurt flavor and texture. A Vitex AYS product manager said the rising cost of gelatin and starch was the motivating force behind development of the stabilizers. 
"Cargill launches new functional system to help dairy food makers contain costs", Press release, Cargill, September 19, 2011, © Cargill, Inc.
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