Hydrosol has developed a stabilising and texturing system—HydroTOP High Gel 30—that is suitable for producing vegan nuggets, burgers and patties, as well as meat and fish products, resulting in a firm bite whilst retaining their shapes.
The ingredient’s adhesive property enables vegetables with smooth surfaces like corn or peas to be worked into the product easily. The ingredient is suitable for all standard commercial wheat, soy and pea protein-based texturates, and turns the fibrous structure of texturates into a meat-like structure. The ingredient is made without flavour enhancers or phosphates, and can be labelled as soy- and gluten-free.
TIC Gums has expanded its portfolio of clean label hydrocolloids with new stabiliser systems (Ticaloid PRO 192 AGD and Ticaloid PRO 192 AGD High Viscosity) designed for ready-to-drink, dairy-based protein beverages.
These address challenges associated with dairy beverage development including age gelation, protein stabilisation, and texture needs while adhering to clean label parameters.
Manufacturers can customise desired textural attributes while maintaining the stability of the finished product and extending its shelf-life. Beverages can also have higher protein content, increased fat levels, and a clean label with the use of these stabiliser systems.
Emulsifiers and stabilisers are commonly used food additives for their functional properties. What roles do they play in food applications? By DPO International