Sauces & Dressings
Sauce, dressing, and seasoning adds flavor to our food. But sometimes, we find that ready-to-use sauces and dressings available today have problems of separation and syneresis from sudden change of temperature.
Thick & Dipping Sauce
In Thick sauce and dipping sauce such as mayonnaise, mustard, and hot sauce, the thickening property is very important. A lot of sauces are also filled with water, fat, sugar, salt, flour or/and starch. ColloidTek will thicken sauces and dressings to give additional body, stabilizes fat and protein to prevent syneresis, bind flour and starch to strengthen it property, and suspend solids so that won;t drop to the bottom of the sauce.
Dressings
Some salad dressings also require thickening property to add body. Most of salad dressings are sour and acidic. It requires acid-resistant hydrocolloid and gums to stabilize salad dressings. ColloidTek has just the right blends of hydrocolloids to create the optimal stabilizing system for sauce and dressings.
Fun Facts
Mayonnaise is actually and emulsion that is produced by vigorous whisking while vegetable oil is slowly added to egg yolk. This whisking actually helps in proper dispersing of the oil.
Salad dressings have a long and colorful history, dating back to ancient times. The Babylonians used oil and vinegar for dressing greens
Did you know?
ColloidTek Stabilizing System stabilizes ingredients in other food product such as processed meat and deep-fried products, beverages, dairy system, ice cream and gelato, and bakery products.
