Evolving cleaner formulations of soups, sauces and desserts to maintain form and texture

24 Aug 2022 --- Thickeners are often used to impart body texture in various kinds of soups, sauces and desserts, while also lending stability to food and beverage creations. The major problems commonly found in these categories are phase separation and viscosity reduction, due to the loss of water holding properties throughout shelf life.

Thickening agents are evidently in high demand, while still facing consumers’ clean label expectations. In addition, these ingredients must hold up against extreme processes while effectively delaying retrogradation.

FoodIngredientsFirst speaks to key suppliers supporting these outcomes with a host of new functional launches.

Functional waxy tapioca starch ingredients
SMS Corporation’s latest thickening solutions are waxy tapioca starch products. GENIGEL M78 and KREAMERY B7 are waxy tapioca starch-based, both offering ideal texture in terms of its freeze-thaw stability and creamy mouthfeel.

“Our solutions are resistant to extreme processing while providing consistency quality in terms of viscosity, desirable texture, and creamy mouthfeel during long product shelf life,” details Dr. Werawat Lertwanawatana, CEO of SMS Corporation.

Thickening agents are evidently in high demand, while still facing consumers’ clean label expectations.“Our starch solutions can be applied in many food products including sauce, soup, mayonnaise, salad dressing and bakery filling products as thickeners.”

GENIGEL M78 is easily applicable for cold processes, delivering viscosity and enriching creamy textures, while KREAMERY B7 provides proper viscosity for thermal processes while also offering consistent viscosity throughout product shelf life.

Both solutions are derived from waxy tapioca from breeding technology which is non-GMO. “It contains less than 2% of amylose. Amylopectin is the main component of waxy tapioca giving rise to the preferable gel characteristics,” explains Lertwanawatana.

“The unique characteristics of waxy tapioca starch are its high clarity, excellent freeze-thaw stability and bland taste, which are highly required for modern food applications.”

High viscosity and glossiness are important to the quality of soup and sauce products. Among its other solutions, SMS Corporation’s Kreation TU10, within its Saucetec series can be used as a thickener to achieve the desirable texture. The thickening starch provides excellent heat, acid and shear resistance. 

Hydrosol’s new homemade line
In the launch of its new Homemade line, Hydrosol has harnessed its in-house stabilizing and thickening ingredients to adapt new dessert and sauce recipes for kitchen dimensions, instead of large industrial production-scale lines. The supplier specifically looked at the requirements of home consumers using hand mixers and blenders.

“These new compounds are based on our proven Hydrobest and Stabimuls series stabilizing systems,” explains Linda Eitelberger, product manager at Hydrosol.

“Another advantage is that both the manufacturer and the consumer can refine the desserts and sauces individually by adding their own ingredients. The compounds are perfect for marketing with additional recipe ideas.”

Thickeners help address major problems including phase separation and viscosity reduction, due to the loss of water holding properties throughout shelf life.The line currently comprises seven different product concepts. There is a mix for vanilla pudding that needs only to be boiled with milk and sugar, which features a velvety sheen and creamy texture.

The same goes for Hydrosol’s flan with vanilla-caramel flavor, which after cooling has the desired gelled yet creamy structure.

Another application in this range is a chocolate mousse dessert that doesn’t require cooking, just the quick step of whipping to get it to take on a fluffy yet stable foam.

Meanwhile, for homemade ice cream, Hydrosol has developed a flexible system that lets consumers make milk, fruit or yogurt ice cream.

Hydrosol has also come up with three different sauces for the deli section, using its stabilizing and thickening solutions. An all-in mix for homemade chipotle-style sauce comes with all seasonings and flavorings already in it. The consumer needs only stir it into water, for instant use as a dip or topping for meat or vegetables.

The company also offers an all-in mix for a fast pasta sauce à la carbonara, with ham and cream flavor, which has the ideal consistency to adhere well to noodles.

Finally, Hydrosol unveiled a mayo sauce with 65-70% fat content, which only needs to be stirred up cold with water, oil and vinegar.

“In the development of functional systems, we have long been attentive to enabling our industrial customers to make the desired products with the lowest possible effort, using our tailor-made systems,” says Eitelberger. “We have now applied this knowledge to the new Homemade line.”

Thickeners are often used to impart body texture in various kinds of soups, sauces and desserts, while also lending stability to food and beverage creations.Stabilizing solutions upcycled from juicing waste
CP Kelco has launched its GENU Pectin YM-SAL 200, a stabilizing solution for long shelf life buttermilk with a salty taste that consumers prefer. Pectin is a natural thickener and gelling agent, and the company’s own version is sustainably sourced and produced from citrus peels, a byproduct of the juice industry.

A popular staple in India, salted buttermilk is a refreshing beverage made with yogurt, spices and herbs. It has long been recognized for cooling the body and aiding in digestion, especially after heavy meals. 

However, product formulation has its challenges. Heat treatment and the high salt content preferred by consumers can cause protein aggregation, gritty mouthfeel and sediment. 

New GENU Pectin YM-SAL 200 protects and stabilizes protein over shelf life and tolerates up to 0.8% salt content.

“We focused on creating value for our Indian customers through ingredient innovation,” says Richard Yin, head of commercial, Asia Pacific Region. “Our technical experts developed a unique, nature-based solution that protects protein yet is compatible with current production processes and consumers’ taste preference.”

By Benjamin Ferrer