The Hydro-Fi portfolio currently includes: Hydro-Fi CXA-0823 for partial egg replacement in cakes; Hydro-Fi TGC-1100 for decreased ice crystallisation and improved taste in reduced fat ice cream and sorbets; Hydro-Fi CXA-10024 for improved emulsification and cling of sauces; and Hydro-Fi CCX-1028 for enhanced yield in meat products.
"Ingredient solutions that deliver cost savings while retaining product quality is the food industry's ultimate quest," says Fiberstar president and chief executive Dale Lindquist.
"The two companies' combined expertise and ingredients have enabled the emergence of an entirely new line of texturisers. Amalgamating the textural benefits of hydrocolloids with the unique properties of citrus fibre presents a new generation of ingredients that provide benefits well beyond the proven performance of their individual constituents. The potential is almost limitless."
Contact: Fiberstar