Stabilize Overrun of Whipped Cream, Mousses
An all-natural, cold-soluble carrageenan blend from Gum Technology stabilizes emulsions in sauces, dips, whipped cream and mousses
An all-natural, cold-soluble carrageenan blend from Gum Technology stabilizes emulsions in sauces, dips, whipped cream and mousses. It also increases freeze/thaw stability in frozen pizza crust.
Coyote Brand C Pro is a blend of lambda carrageenans that provides an instant smooth and creamy texture. It is protein reactive and can be used in a wide range of applications, from soy protein to dairy products. It also provides high viscocity, suspension and a velvety mouth-feel.
In low-fat applications, it mimics the texture of full-fat ingredients and improves the overall appearance of the final product, the Tuscon, Ariz.-company reports.
For more information, click on www.GumTech.com.
An all-natural, cold-soluble carrageenan blend from Gum Technology stabilizes emulsions in sauces, dips, whipped cream and mousses. It also increases freeze/thaw stability in frozen pizza crust.
Coyote Brand C Pro is a blend of lambda carrageenans that provides an instant smooth and creamy texture. It is protein reactive and can be used in a wide range of applications, from soy protein to dairy products. It also provides high viscocity, suspension and a velvety mouth-feel.
In low-fat applications, it mimics the texture of full-fat ingredients and improves the overall appearance of the final product, the Tuscon, Ariz.-company reports.
For more information, click on www.GumTech.com.
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