Today, cream cheese preparations, including vegan alternatives, are offered in a variety of flavors, textures, and fat levels. The challenge is to achieve the desired smoothness and creaminess in this variety of products. The consumer also requests a full-bodied texture, even in fat-reduced versions or alternative plant-based products.
Hydrocolloids such as locust bean gum, and starches are typically used to increase water retention in cream cheese. In the case of clean-label solutions, our multifunctional HERBACEL® AQ® Plus Citrus fiber is the product of choice.
