Stabilizing gum creates rich texture to chilled foods

By staff reporter

- Last updated on GMT

Related tags Organic food Organic certification National organic program

Gum Technology has launched a new natural, cold soluble carrageenan
blend said to offer an instant rich texture for products ranging
from smoothies to frozen pizza crust.

The carrageenan blend in Coyote Brand C Pro, extracted from seaweed, is highly soluble meaning it is useful for dry mixes where developing a full body in a short period of time is needed, such as instant smoothies, milkshakes and nutritional beverages. "This carrageenan blend is set apart from others by its ability to develop an instant rich texture and the fact that it increases the overall stability of the products where it is used,"​ said Aida Prenzno, laboratory director. Intended uses ​According to the company, it is protein reactive and can be used in a wide range of applications from soy protein to dairy products. It is intended to provide high viscosities, suspension and a velvety mouthfeel, said Gum Technology. The blend is versatile, claimed the company, and is useful for stabilizing emulsions in salad dressings, sauces and dips, beverages and freeze/thaw sauces. It can also stabilize overrun in whipped cream and mousses. Prenzno added: "Many of our customers are adding this product into freeze/thaw stable sauces. Coyote Brand C Pro binds moisture, helps to reduce the formation of ice crystals and stabilizes the emulsion during freeze/thaw cycles. "It's an excellent ingredient for frozen pizzas where it can be used to stabilize the sauce and can also be added into the crust to reduce sogginess." ​It comes in a powder form, and Gum Technology says it can be used in very small amounts and so should not impair the flavor profile. Organic status ​While carrageenan has been widely accepted as an organic ingredient, it faces losing this status pending a review by the National Organic Standards Board (NOSB), which would impact on the status of foods using them. It appears on the National List of exempted and prohibited substances, established by the National Organic Program (NOP) under the Organic Foods Production Act of 1990, and is not automatically given organic status because it is not made from farmed plants. However, it does not use pesticides or contain any additives and so considered deserving of an organic certification. All exempted substances have to be reviewed every five years, and carrageenan is one of two hydrocolloids due to have their organic status discontinued from November 3 2008, unless their organic status is renewed.

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