Cream cheese preparations

Fat reduction and high taste sensation for healthier nutrition

Today, cream cheese preparations, including vegan alternatives, are offered in a variety of flavors, textures, and fat levels. The challenge is to achieve the desired smoothness and creaminess in this variety of products. The consumer also requests a full-bodied texture, even in fat-reduced versions or alternative plant-based products.

Hydrocolloids such as locust bean gum, and starches are typically used to increase water retention in cream cheese. In the case of clean-label solutions, our multifunctional HERBACEL® AQ® Plus Citrus fiber is the product of choice.

HERBACEL® AQ® Plus Citrus can be used as single ingredient solution for texturization of additive-free, fat-reduced cream cheese preparations. The use of citrus fiber in fat-reduced products will balance the lack of mouthfeel and will preserve spreadability. In combination with hydrocolloids such as pectin classic cd202 citrus fiber helps minimizing syneresis.

In cream cheese preparations HERBACEL® AQ® Plus Citrus leads to:

Related applications

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