Creaminess-enhancing ingredients are mainly used to decrease fat contents. The most successful applications can be found in the range of dairy products. Here different additives are used which predominantly have to be declared with an E-number.
Achieving a creaminess enhancement while applying an E-number free ingredient offers new, innovative possibilities for the food processing industry.
Leiber has developed a special range of yeast extracts that can improve the creaminess and mouthfeeling particularly in dairy products. Leiber’s yeast extracts make it possible to develop products with low fat content.
These extracts have a neutral taste profile and do not interfere with the original taste of the product.