Fat Replacer
Health-conscious consumers are seeking products that offer both better nutrition and enjoyable eating experiences. Whether in bakery, dairy, sauces, or dressings, reducing fat can often impact texture, mouthfeel, and overall product appeal.
SMS provides innovative starch solutions that help restore the richness and creaminess typically associated with fat, allowing manufacturers to create reduced-fat products that surely deliver the right creamy texture and indulgent mouthfeel to your consumers while conforming minimal fat content.
Zero Fat Yogurt
SMS offers innovative fat-replacement solutions, including D-PERSE®1 – a special tapioca maltodextrin, Natura R1 – a functional rice starch, and Natura G3 – a functional waxy rice starch, to help restore the richness and creaminess typically associated with full-fat yogurt. These solutions enable manufacturers to create zero-fat yogurt with a smooth texture and enjoyable mouthfeel that meets both nutritional goals and consumer expectations.
Low Fat Ice Cream
Creating low-fat ice cream often means balancing nutritional goals with the rich texture consumers expect. As fat levels decrease, maintaining creaminess, body, and a satisfying mouthfeel becomes increasingly challenging.
LYTETEC® helps restore fat-like functionality, delivering a smooth texture and creamy eating experience that enhances consumer enjoyment across reduced-fat ice cream formulations.
Low Fat Mayonnaise
Reduction of fat in the recipe reduces the palatability and mouthfeel of the dressing. Solve the challenge by using LYTETEC® – a modified tapioca starch and Natura R1- a functional native rice starch as fat replace which efficiently provide richer mouthfeel nearly identical to a full fat recipe.
Plant-based Coffee Creamer
The target is to maintain a smooth and creamy mouthfeel in dairy-free coffee creamer identified as a healthy vegan choice. Plant-based ingredients such as almond, oat, and coconut milk are a common choice as milk replacers in dairy-free creamer. However, the lack of milk protein, especially sodium caseinate, results in poor emulsion, lack of whiteness, and creamy mouthfeel.
To overcome these challenges, KREAM® VG is specially developed for dairy-free creamer. It achieves high-oil loading, excellent emulsion stability, smooth and creamy mouthfeel. As a milk protein replacer, KREAM®VG is suitable for all kinds of spray-dried fat powder.
Vegan Coconut Creamer
Coconut creamer provides appetizing taste, odor, and mouthfeel and is usually produced in powder form for convenient use. However, conventional coconut creamers often rely on sodium caseinate, a milk-derived ingredient, to provide emulsification and stability.
KREAM®VG offers a plant-based alternative by replacing sodium caseinate in coconut creamer formulations. Acting as an effective emulsifier in oil-based systems, it helps create vegan coconut creamers with desirable creaminess, stability, and sensory appeal while supporting clean and dairy-free product positioning.
