Avebe launches specialty starch ETENIA™ 457 to enhance creaminess of yoghurt

AVEBE has launched ETENIA™ 457, a potato based specialty starch which provides excellent creaminess and texturising properties in fat-free, low and high fat yoghurts. 

Small amounts of ETENIA™ 457 enhance the creaminess perception of low fat yoghurt (1.5%) to that of full fat yoghurt (5%) (Alting et al., 2008)! 

According to AVEBE, ETENIA™ 457 outperforms other ingredients currently on the market and is cost-effective. 

ETENIA™ 457 offers a truly natural taste along with halal, kosher and non-GMO certificates. 

ETENIA™ 457 has excellent properties so the ingredient is very easy to handle and is designed to fit existing processes. It is cold-soluble, stable at low pH, and also resists shearing and heat.