KMC CheeseMaker

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Cheese Alternatives

KMC Presents Potato Starch Ingredient for Plant-Based Pizza Cheese With Stretching and Melting Properties

KMC, a Danish co-operative focused on the production of potato-based ingredients, announces the development of a new ingredient called Cheesemaker for the production of plant-based pizza cheese. The new development is KMC potato starch, which is designed to provide extensibility and texture in plant-based cheese alternatives. According to the cooperative, the new ingredient will improve the range of plant-based cheeses in three areas. Firstly, it will provide good stretchability when melted. Secondly, it would offer a practical advantage over its dairy counterpart. And finally, a plant-based cheese with the new ingredient should have a strong nutritional profile. “This opens the door for manufacturers to produce a best-selling plant-based pizza cheese that fulfils consumer expectations in many ways,” explains the cooperative, which has previously developed a …

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Ingredients

KMC Launches New Potato-Based Gelling Agent That Can Replace Gelatin in Gummy Candies

Danish ingredient supplier KMC has announced the launch of a new gelling agent made from potato starch, allowing for the production of plant-based confectionery with a soft but chewy texture. While many plant-based gelling agents must be dried at 55°C (131°F) to attain a stable texture, the new ingredient becomes completely stable at just 25°C (77°F), meaning no special drying facilities are needed. Called Gelamyl 625, it can be used as the sole gelling agent in gummy candy and is said to provide a soft texture with a chewy and non-sticky bite. Gelamyl 625 can also be used as a partial replacement for gelatin, which reportedly allows for significant cost savings with no change in texture. The ingredient has been described as the “next generation …

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