Cargill makes functional systems for better Mochi

Two of the new functional systems under Cargill’s Asian ingredients brand, Protex CF 6205 and Protex CF 6206, are intended for use in Mochi buns and donuts, Japanese delicacies traditionally made from pounded and shaped glutinous rice but which can also be made from rice flour.

Philip Lin, marketing manager Asia, Cargill Texturising Solutions, told FoodNavigator.com that: “Changing consumer demands across the world create a wealth of opportunities for food manufacturers to develop new types of product, as well as product line extensions. ​

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“Cargill’s Mochi product recipes have been developed to address the growing popularity of these traditional Japanese bread products across Asia, particularly in Taiwan, China and Thailand.” ​

The company has not disclosed the make-up of the two systems, but says they are both suitable for use in savoury and sweet products, and are combinations of pre-blended modified starches and alginates.

The formulations are said to provide the expected chewy, elastic texture of Mochi, better stability throughout the shelf-life, increased volume, and shape preservation after frying or baking.

He said that Cargill’s intention is to provide its customers “with an innovative alternative to staple bakery recipes, addressing this consumer trend”. ​He did not give details of reasons why food manufacturers would not follow the traditional recipes.

Filling fat replacer​

The third addition to Cargill’s Protex line for bakery is Protex CF 8008, a functional system that includes a specific pectin and can replace fats in fruit fillings that have total solid levels. It is geared to the trend in Asia “for foods combining traditional recipes with health enhancing benefits”.

The system is said to be suitable for both cold and hot injection processes and to provide a clean fruit flavour release.