TIC Gums Serves Up Creamier Dairy Dressings
Saladizer Dairy Stabilizer removes such potential problems, because the gum system has been designed to improve particulate suspension and impart a creamy texture to emulsions containing dairy ingredients including milk, cheese, buttermilk or cream.
27 Oct 2009 --- TIC Gums is helping put the “creamy” in creamy salad dressings. The company’s new gum blend, Saladizer Dairy Stabilizer, was specifically developed for dairy-based salad dressings to ensure a stable, consistent product with a smooth mouthfeel and appearance.
As anyone who has poured a runny dairy-based dressing can attest, not all creamy salad dressings live up to the label. Saladizer Dairy Stabilizer removes such potential problems, because the gum system has been designed to improve particulate suspension and impart a creamy texture to emulsions containing dairy ingredients including milk, cheese, buttermilk or cream. The product works in the most challenging dressing formulations, such as bleu cheese varieties.
“The Saladizer Dairy Stabilizer is an example of how we are responding to customers’ needs for solutions to very specific challenges,” explains lead food scientist Maureen Akins, who worked extensively on the development and testing of the product. “By solving that problem, this new gum blend allows manufacturers to create better dressings in a faster, more reliable way, and that, in turn, saves them from both production and consumer acceptability issues.”
Saladizer Dairy Stabilizer is one of the most recent additions to TIC Gums’ popular Saladizer series, considered in the industry as a new class of emulsifiers because of their effectiveness and that they are made with high quality, readily-available sources.
