NEW ORLEANS—A line of texture systems by the National Starch Food Innovation, PRECISA® Cream 10, is available for the reduction or replacement of fat in dairy products. PRECISA Cream 10, a starch-based texture system, provides a healthier food product by replacing high-calorie dairy fat while enhancing creaminess and maintaining the texture of full-fat versions.
PRECISA Cream 10 was developed using National Starch Food Innovation’s DIAL-IN™ Texture Technology, which translates consumer insights into predictable formulations. This technology allows PRECISA Cream 10 to impart the key textural attributes, including mouth-coating and oral viscosity. The cream was designed to be compatible with current processes and withstand the high temperature and shear profile associated with HTST/UHT processes.
