| STRUCTURED
AND PROCESSED FOODS |
|
APPLICATION |
RECOMMENDED
HYDROCOLLOID(S) |
FUNCTION(S) |
| |
|
|
Structural Vegetables
(Onion Rings) |
Sodium
Alginate |
Structural
integrity, extrusion aid and oil barrier. |
| |
|
|
|
Reformed fruit pieces |
Sodium
Alginate |
Structural
integrity, processing resilience. |
| |
|
|
Reformed meats and meat chunks
|
Sodium
Alginate |
Structural
integrity and processing resilience.
Moisture retention. |
| |
|
|
|
Surimi |
Carrageenan |
Water
binding, texture control and improved yield. |
| |
|
|
|
Pet Food (Semi-Moist) |
CMC |
Moisture
retention, extrusion aid and appearance (sheen). |
| |
|
|
|
Pet Food (Canned) |
Guar
Gum |
Gravy
thickener, filling aid. |
| Carrageenan |
Prevents
fat capping. |
| |
|
|
|
Table Syrups |
CMC |
Clarity,
viscosity build, replaces sugar solids (Light syrups). |
| |
|
|
|
Noodles/Pasta |
Sodium
Alginate |
Tensile
strength, firm cooked texture. |
| |
|
|
|
Cooked hams and Pork shoulders |
Carrageenan |
Improved
yield and texture. Reduces purge. |
| |
|
|
|
Hamburger/Meat Patties |
Carrageenan |
Water
binding and fat reduction. |
| |
|
|
|
Reformed
Fish |
Carrageenan |
Moisture
binding, structural integrity. |
| |
|
|
Luncheon
Meats
(turkey & chicken rolls) |
Carrageenan |
Water
binding and improved slicing. |
| |
|
|
|
Chicken
Nuggets |
Carrageenan |
Water
binding, texture control, maintain juiciness. |
| |
|
|
|
Pate |
Carrageenan |
Water
binding and fat reduction. |
| |
|
|
|
Artificial
caviar, salmon eggs |
Sodium
Alginate |
Structure
and cold gel formation. |
| |
|
|
|
Animal
Feed Pellets |
CMC |
Binder,
extrusion aid & lubricant. |
| |
|
|
|
Soups (Processed) |
Carrageenan |
Garnish
suspension. |
| |
|
|