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This innovation is a viscosity-modulating enzyme for high protein applications, giving manufacturers a new way to deliver the desired viscosity, mouthfeel and taste profile
DuPont Nutrition & Biosciences (DuPont) recently announced the North American launch of Versilk, the latest in its range of enzymes to help yogurt and beverage manufacturers achieve optimal texture and taste in yogurts, drinkable dairy products and other drinkable fermented products. Manufacturers can achieve their label-friendly goals with this native enzyme, an easy-to-use processing aid.
Dairy and beverage makers have long struggled with formulation of high protein yogurts. Fortifying dairy or plant-based yogurt to reach higher protein content can result in increased thickness and bitter notes in the final product.
This innovation is a viscosity-modulating enzyme for high protein applications, giving manufacturers a new way to deliver the desired viscosity, mouthfeel and taste profile that meets consumers’ needs for an indulgent product with health benefits. It allows manufacturers of dairy and plant-based yogurts to achieve up to 14 per cent protein in the final product – a 30 per cent increase over what is common today.
Versilk is also simple to implement into an established yogurt production, it is added with the cultures and can help deliver potential improvement to both flavor and fermentation time, depending on the protein base. It is versatile across many types of products.
“Versilk is the latest in our suite of solutions comprising enzymes, cultures, proteins and functional solutions. Together with our leading industry expertise, we can help manufacturers respond to market trends and deliver healthy and indulgent yogurt products to meet consumer demand,” said Clementina Dellomonaco, global product manager, Dairy Enzymes, DuPont Nutrition & Biosciences.