Looking retain moisture, improve texture, build viscosity in hot and cold water, or improve the freeze/thaw stability?
Key Ingredients:
Ascorbic Acid
In addition to being a necessary antioxidant, ascorbic acid can provide a citrus flavor to foods, and is widely used as a preservative and/or a stabilizer for items such as meat and bread products.
Citric Acid
Citric Acid provides acidity, chelates metal ions, buffers pH, imparts flavor, and acts as synergist for antioxidents.
Dextrose
Dextrose is a sweetener, is an energy source, and serves as a bulking agent.
Gluconic Acid
Gluconic Acid adjusts pH, and provides acidic conditions while imparting a mild taste.
Glucono Delta Lactone
GDL provides pregressive pH decrease, and imparts a mild acidic taste.
Lactic Acid
Lactic Acid acidifies mildly, preserves, and supports flavor.
Maltodextrin
Maltodextrin is an energy source, serves as a bulking agent, provides mild sweetness, and serves as an excellent digestive tolerance.
Monosodium Citrate
Monosodium Citrate adjusts pH, replaces Citric Acid in sensitive formulations, buffers pH, and is used in water-sensitive formulations due to low water content.
Phosphates
Phosphates enhance flavor, and enhance and retain moisture in meats and frozen foods.
Polysorbate
Polysorbate act as an emulsifier and stabilizer for frozen products.
Potassium Lactate
Potassium Lactate preserves processed meat and seafood products, adjusts pH, and keeps moisture in noodles.
Sodium Lactate
Sodium Lactate preserves processed meat and seafood products, adjusts pH, and keeps moisture in noodles.
Soy Sauce
Soy Sauce replaces salt to give more flavor.
Tricalcium Citrate
Tricalcium Citrate adjusts pH.
Tripotasium Citrate
Tripotassium citrate is used in foods, beverages, and technical applications as buffering, sequestering or emulsifying agent.
Trisodium Citrate
Trisodium Citrate adjusts pH, chelates metal ions, buffers pH, and imparts flavor.
Xanthan Gum
Xanthan Gum provides high stabilizing and suspending properties, provides high viscosity at low concentration, quickly builds up viscosity in cold and hot water, contributes body, inhibits syneresis, improves texture, provides good temperature stability of soups/sauces, and gravies, provides good freeze/thaw stability in frozen food.
