Sauces and Dressings
Microcrystalline Cellulose
The most essential condiment to adding flavor to our food is sauce and dressing. However, we find that ready-to-use sauces and dressings available today have problems of separation, change of texture, and synerisis due to temperature change.
FibroTec MCC creates a weak network of protection with its liquid media. This network could prevent separation, moisture migration, synerisis, and suspend solid in sauces and dressings. It can also add body and creaminess to improve mouth-feel and texture.
FibroTec MCC creates a weak network of protection with its liquid media. This network could prevent separation, moisture migration, synerisis, and suspend solid in sauces and dressings. It can also add body and creaminess to improve mouth-feel and texture.
Applying FibroTec in Sauces and Dressings
FibroTec MCC generally is applied on sauces and dressings with combinations of other hydrocolloids such as xanthan gum, CMC, or guar gum.
It is recommended to disperse FibroTec based stabilizing system in 50 to 70C of milk or water at a speed of 2000-15000RPM, before adding other ingredients. Salt and acidic materials should be added last.
It is also essential that products are cooled and shaken well after any sterilization process.
It is recommended to disperse FibroTec based stabilizing system in 50 to 70C of milk or water at a speed of 2000-15000RPM, before adding other ingredients. Salt and acidic materials should be added last.
It is also essential that products are cooled and shaken well after any sterilization process.
