date:Jan 24, 2014
se of harsh processing conditions encountered in manufacturing.
The paper, Utilizing NOVATION Endura 0100 Starch in Stirred Yogurts Processed with Challenging Temperature and Homogenization Pressures, addresses these concerns by presenting NOVATION Endura's proprietary technology that allows manufacturers to retain the viscosifying properties of the starch in yogurts processed using high-temperature/high-pressure parameters.
We benchmarked the texture impact and stability of NOVATION Endura 01