|
FOODGEL™
Series
|
Application
|
Function
|
Usage
Level
% by
total weight
|
|
|
|
|
BA
|
Bacon
|
Holds
moisture and minimizes weight
loss during storage and cooking.
Reduces shrinkage.
|
0.50-0.70
|
|
BP
|
Beef
Patty
|
Replaces
fat. Binds moisture for tender
and juicy patty. Minimizes
weight loss during freeze
thaw and cooking.
|
0.40-0.50
|
|
CB
|
Chicken
Burger
|
Improves
binding strength. Holds moisture
and makes chicken burger more
tender and juicy.
|
0.80-1.00
|
|
CN
|
Chicken
Nugget
|
Retains
moisture for tender and juicy
chicken nuggets. Minimizes
weight loss during freeze
thaw and cooking.
|
0.80-1.00
|
|
CPP
|
Crispy
Pork Pata
|
Controls
dehydration in crispy pork
pata. Promotes good sliceability.
Enhances juiciness when cooked.
|
0.30-0.50
|
|
FB
|
Fish
Burger
|
Improves
binding strength. Holds moisture
to make fish burger more tender
and juicy. Prevents freeze
thaw syneresis.
|
0.80-1.00
|
|
|
Ham
|
Holds
moisture to minimize weight
loss during storage and cooking.
Binds structured ham. Promotes
good sliceability.
|
0.50-0.70
|
|
HG
|
Ham
Glaze
|
Gives
a glossy and attractive finish
to ham. Promotes good sliceability.
|
1.00-3.00
|
|
|
Hotdog,
meatgels, sausage, corned
beef, longanisa, meat marinates,
chorizo, siomai
|
Serves
as meat extender. Improves
binding strength. Prevents
fat separation. Increases
yield.
|
0.30-0.50
|
|
|
Poultry
|
Controls
dehydration in frozen poultry.
Prevents freezer burns. Promotes
good sliceability. Enhances
juiciness when cooked.
|
0.30-0.50
|
|
|
|
CNM
|
Processed
Coconut Milk
|
Prevents
water separation. Maintains
a homogeneous mixture. Improves
viscosity.
|
0.30-0.50
|
|
|
Chocolate
Milk
|
Gives
body and stability to chocolate
milk drink.
|
0.03-0.08
|
|
IC
|
Ice
Cream
|
Prevents
formation of large ice crystals.
Maintains a homogeneous mixture.
Enhances excellent flavor
release.
|
0.60-0.80
|
|
|
Milk
|
Stabilizes
milk system. Prevents water
separation.
|
200-300ppm
|
|
|
|
CD
|
Gummy
Candy
|
Forms
a soft chewy gel-like candy.
|
0.90-1.10
|
|
CMS
|
Chocolate
Mousse
|
Gives
smooth, uniform texture and
provides excellent flavor
release. Enhances desirable
mouthfeel.
|
0.30-0.50
|
|
DG
|
Dessert
Gel
|
Forms
a glossy, easy to unmold dessert
gel.
|
0.50-1.20
|
|
|
Flan
|
Provides
the basic smooth gel texture.
Enhances excellent flavor
release and good mouthfeel.
|
0.50-0.80
|
|
M
|
Marmalade
|
Prevents
water separation and gives
body.
|
1.50-2.00
|
|
PB
|
Peanut
Butter
|
Prevents
oil separation during storage.
Improves spreadability.
|
0.20-0.60
|
|
|
|
BRD
|
Bread
|
Increases
yield. Improves texture and
mouthfeel of breads.
|
0.20-0.60
|
|
BRG
|
Bread
Glaze
|
Provides
gloss to bakery products without
affecting the taste.
|
0.50-1.00
|
|
CK
|
Cake/Icing
|
Partial
replacement of shortening
in cakes. Delays onset of
melting in icing.
|
0.20-0.30
|
|
CKG
|
Cake
Glaze
|
Gives
a transparent gloss to cakes.
Minimizes moisture loss resulting
to prolonged storage.
|
0.50-1.00
|
|
|
Noodle/Pasta
|
Improves
the resistance of noodles
and pasta to breakdown during
cooking. Increases water binding
capacity of wet noodles. Increases
rate of extrusion. Gives the
product a superior polished
surface.
|
0.20-0.70
|
|
|
|
K
|
Catsup/Sauce
|
Controls
water separation. Improves
viscosity.
|
0.10-0.20
|
|
SST
|
Sardine
Sauce
|
Thickens
and improves the sauce texture.
Prevents fat and water separation.
|
0.50-1.00
|
|
SD
|
Salad
Dressing
|
Stabilizes
the oil/water/vinegar emulsion.
|
0.04-1.00
|
|
|
|
MJ
|
Milk
Juice
|
Suspends
fruit pulp without settling
over prolonged storage.
|
0.04-1.00
|
|
JC
|
Fruit
Juice/
Concentrates
|
Prevents
water separation in fruit
juices and concentrate. Provides
a soft gel texture in jelly
juices.
|
0.03-0.07
|
|
|
|
SB
|
Seafood
Analogue
|
Improves
elasticity in extended seafood
analogue. Prevents weight
loss due to freeze-thaw syneresis.
|
0.50-1.00
|
