Edicol® properties to rapidly hydrate in cold water and yield high viscosities; its pseudoplastic rheology and its relative stability over a wide pH and temperature range make it a highly efficient and cost effective ingredient in many food stability systems. Any food requiring the scientific management of its water phase is a potential application for Edicol® . Edicol® is used as a stabiliser, thickener, viscosifier, rheology control agent, bodying and suspension agent, texture and consistency modifier etc.
Edicol® brings about stabilisation, often in combination with other hydrocolloids, by modifying and controlling the behaviour of water in a food or feed. Edicol® may act as the primary or supporting stabiliser ingredient.
Applications
Prevents ice crystal formation
Enhances creaminess
Prevents fat phase separation
Enhances creaminess
Prevents fat phase separation
Ice Cream & Frozen Desserts
Reduces splash during high-speed filling
Increases viscosity in gravy
Increases viscosity in gravy
Canned Pet Foods
Improves viscosity for better texture
Prevents liquid-solid separation (syneresis)
Enhances “cling” for better coating
Prevents liquid-solid separation (syneresis)
Enhances “cling” for better coating
Sauces & Salad Dressings
Adds body and viscosity
Keeps particles suspended evenly
Keeps particles suspended evenly
Dry Instant Powders
Improves loaf volume and structure
Makes dough easier to handle
Essential for gluten-free products
Makes dough easier to handle
Essential for gluten-free products
Bakery Products
Prevents clumping during cooking
Adds sheen and smoother texture
Adds sheen and smoother texture
Noodles & Pasta
Enhances thickness and body
Gravies
Improves moisture retention
Meats
Adds body and viscosity for a richer mouthfeel
Beverages
Enhances texture and stability in health-focused products
