|
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
|
Foodgel™ Carrageenan: