The firm, which is based in Murcia, Spain, said its Premigum XPJ-12008 and Premigum XPJ-12017 solutions overcame common challenges raised by other guar replacers in fruit beverages. These included too much foaming, creating air bubbles in the juice, and an inability to create a variety of viscosities at different levels of acidity.
Drinks makers would need lower doses of both solutions to get similar viscosity as they can with guar gum and could deliver better stability with both than with guar, according to tests using apple juice.
For mayonnaise, Premium Ingredients has launched Premigum XCS-12030 and Premigum XCS-12035, which it claims can work in cold and hot processing and are suitable for egg- and non-egg-based formulas. The solutions provide a creamy, short texture that is not sticky.
The company has also created Premigum XCS-12041 and Premigum XCS-12042 for ketchup, based on sodium carboxymethylcellulose (CMC) with a minority of tara and xanthan gum, Premium Ingredients claims these two stabilizers for ketchup result in a smooth texture and clean mouthfeel without being too sticky or doughy. Choosing which one of the two products depends on the customers requirements in terms of texture, bearing in mind that Premigum XCS-12042 provides more viscosity and body to the ketchup.
Premier Ingredients specializes in the design, production and marketing of functional food ingredient blends. The main focus of the business is on the use of gelling agents and thickeners, emulsifiers, milk, meat and vegetable proteins, selected specialty starches, fibres and other functional ingredients or additives.