Avebe: 1% ETENIA can replace 3% milk fat in dairy formulations
Meleknur Tüzün, Avebe’s global segment manager for dairy, presented the findings as manufacturers seek to manage ingredient costs, simplify labels and preserve the texture of dairy products. She said consumers expect yogurt to combine indulgence with health attributes, but can reject products that feel watery, grainy or excessively gelled. Milk fat is expensive and subject to price fluctuations, while butter, cream and milk also expose manufacturers to changing input costs. According to Tüzün, alternatives such as hydrocolloids and modified starches can carry technical ingredient names or E-numbers that consumers associate with artificial ingredients. They can also require tightly controlled processing conditions and develop viscosity or gels prematurely.
ETENIA is made entirely from potato starch and has a neutral flavour, according to Avebe. Tüzün described it as combining several functions, including hydrocolloid-like behaviour and reversible gel formation: heating melts the gel, which forms again on cooling while retaining its textural properties. The ingredient can be listed on packaging as potato starch. Avebe identifies applications in stirred yogurt, set yogurt, drinkable yogurt, puddings, other desserts and fresh cheese spreads. Tüzün said the product was developed through research into texture, including the contribution of different formulations to creaminess and the sensation of food in the mouth.
In one laboratory comparison described by Tüzün, fat-free Greek-style yogurt containing 1.5% ETENIA achieved almost twice the creaminess of a commercially available fat-free yogurt. In another trial, Greek-style yogurt containing 4% fat and 1.5% ETENIA scored higher for creaminess than commercial yogurts containing 5% and 10% fat. Tüzün said these tests demonstrated increased creaminess at relatively small inclusion levels. She identified smoothness and creaminess as important contributors to consumer enjoyment and said consumers were reluctant to accept changes in dairy texture. Avebe presents the ingredient as a way to reduce fat while preserving a rich eating experience.
The company’s laboratory tests also examined substitutions for other formulation components. Tüzün said an ETENIA inclusion rate of 1% could substitute for milk fat at 3%, milk protein at 1%, or gelatin at 0.5% in dairy applications. Avebe links these substitution possibilities to manufacturers’ efforts to control ingredient spending while retaining texture. Tüzün also said potato starch could perform functions otherwise provided by hydrocolloids or modified starches, with equivalent or improved functionality. She described ETENIA as suitable for demanding dairy-processing conditions and for producing different textures without triggering allergen labelling.
Avebe commissioned an independent third-party consultant to assess the environmental profile of its products, Tüzün said. The assessment compared formulations with equivalent textures. According to her account, yogurt formulations using ETENIA had a lower total carbon footprint than those using gelatin, while cream-cheese-type formulations performed better than those using milk protein. The company also associates the ingredient’s water-binding and gelling properties with reduced syneresis, the separation of liquid that can leave water visible on yogurt. Such separation can lead to complaints, waste and reprocessing even when the product remains safe to consume and the defect concerns appearance alone.
Tüzün said ETENIA helps maintain a bright, white appearance in yogurt and produces a creamy sensation by mimicking the behaviour of milk fat in the mouth without introducing unwanted flavours. She linked these properties to consumer acceptance, saying small differences in texture can affect repeat purchasing and that a richer mouthfeel raises overall product-liking scores. Avebe says stronger water retention helps products remain visually consistent throughout consumption. It also links less liquid separation and greater production predictability to reduced waste and fewer batches requiring rework, contributing to the environmental benefits it attributes to potato starch.
Texture development generally takes place during the 12 to 24 hours after cooling, according to Avebe. Tüzün said this delayed setting helps avoid premature thickening and blockages during manufacture, allowing the ingredient to be used in high-temperature dairy processes. She said manufacturers can adjust both dosage and processing conditions to obtain different results, including a firm yogurt, a creamy Greek-style product or a spreadable cream cheese. Avebe uses a set of formulation and preparation tools to help manufacturers select inclusion levels and maintain consistency between applications and production processes. Tüzün described the work as addressing three recurring requirements: creaminess, mouthfeel and the desired final texture.
