PLT Gum Blends
PLT GB#1:
A synergistic xanthan/guar combination geared primarily as a thickener for
neutral pH products such as biscuit mixes, bakery products, cream fillings,
snack dips and spreads.
PLT GB#2:
A similar functional product to PLT GB#1, but with higher synergistic
viscosity and better emulsion stabilization ability.
PLT GB#3:
A performance blend of xanthan and guar produces creamy. The product is
optimally geared to deliver consistency and emulsion stability in mildly acidic
products such as yogurt drinks, fruit nectars, mayonnaise, tomato sauces, fruit
fillings and instant salad dressings.
PLT GB#4:
A performance blend of primarily xanthan, and some guar that can be used in
salsas, fruit drinks, processed dressings, barbecue sauce, acidic pie fillings,
instant products and liquid feeding supplements for high viscosity, suspension,
syneresis control and emulsion stability.
PLT GB# DCC:
DCC represents Dairy Cream Consistency. This product is
a blend of select xanthan, locust bean gum and guar gum
components. This gum system is designed to provide a soft,
but gelled consistency suitable for texture development
and stabilization (syneresis) in products such as spoonable
creams, cheesecake, desserts, soft cheese products and pie
fillings. This blend is geared for processed products and
must be heated to put in solution and cooled to give the
final desired texture and stabilization effect.
PLT GB YF#2:
A blend of iota carrageenan and high methoxyl pectin, this
gum system provides dual functionality by protecting action
against acidic pH conditions in yogurt or acidic milk desserts,
giving a desirable soft creamy gel reminiscent of yogurt
or a creamy flan. It can be used in a dry mix cook-up dessert
or in a processed dessert, and usage will typically range
from 0.5-1.5% depending on texture (gel strength desired).
It also doubles as an excellent stabilizing vehicle for
acidic pie fillings such as Key Lime Pie.
PLT GB IS#1: Ice Stabilizer
Designed to stabilize adverse ice crystal growth and sugar separation in
frozen products such as ice pops and sherbets or semi-frozen products such as
water ices and slush beverages. It also provides stabilization of color, flavor
and consistency. IS#1 is a blend of high viscosity CMC, gum Arabic and dextrose.
It is designed to be used in the 0.3-1.0% range in primarily high Brix or high
solid systems where ease of entry into solution is limited by less free water.
PLT GB IS#2:
IS#2 is a blend of lower viscosity CMC and Gum Arabic. It is geared to be used
in the 0.5-2.0% range in lower Brix systems (< 50%) involving
more free water and requiring more gum for stability. Both
gum systems offer a calorie reduction mechanism when used
as extenders for sugar syrups or high intensity liquid sweeteners.
PLT GB#LE:
Consisting of select locust bean gum and tara gum components, this gum system
is designed to provide consistency, stabilization and syneresis control in
sauces, soft cheeses, spoonable creams, dairy systems, cheesecake, desserts and
pie fillings. The product is typically used in the 0.3-1.0% range depending on
texture desired. This gum system is geared to hot processed products and must be
heated to a minimum 160-185 oF for approximately 10-20 minutes to effectively
place in solution.
PLT GB#LE2:
Similar in function to Gum Blend LE, this blend delivers shorter, more
compact rheological characteristics and a somewhat lower viscocity range for
products requiring such.
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