The ingredient supplier will show food manufacturers how its sunflower-derived sterol blend works in a familiar dairy spread.
Kensing has developed a light cream cheese prototype using Sunvasterol EST, its sunflower-derived plant sterol ingredient. The prototype gives food manufacturers a way to see how the ingredient behaves in a familiar spread. Kensing will offer tastings at Fi Europe in Frankfurt from 17 to 19 November, at booth 30H38.
Texture is central to the demonstration. Kensing binds concentrated sunflower sterols to fatty acids from sunflower oil so they mix more readily with the fat in foods such as cream cheese. In its own application tests, the company says the prototype spread evenly, retained its creamy texture and showed no detectable off-flavours.
The prototype contains 6.7% Sunvasterol EST by formulation. Kensing says that works out to about 1 g of plant sterols per 25 g serving. The company sources the ingredient from sunflower oil distillates and produces it at facilities in Valencia and Talavera de la Reina, Spain.
The cream cheese illustrates the kind of food Kensing wants manufacturers to consider. A spread is already part of meals and snacks, and the formulation approach could also be used in other foods that contain fat, including yoghurt and salad dressings.
