December 5, 2011
RIVER FALLS, Wisc.Fiberstar Inc. and Gum Technology partnered to develop Hydro-Fi, a line of texturizing ingredients that combine the moisture-management qualities of Fiberstars Citri-Fi with hydrocolloid-based stabilizer blends from Gum Technology.
The Hydro-Fi portfolio currently includes: Hydro-Fi CXA-0823 for partial egg replacement in cakes; Hydro-Fi TGC-1100 for decreased ice crystallization 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 industrys ultimate quest," comments Dale Lindquist, President and CEO, Fiberstar. The two companies combined expertise and ingredients have enabled the emergence of an entirely new line of texturizers. Amalgamating the textural benefits of hydrocolloids with the unique properties of citrus fiber presents a new generation of ingredients that provide benefits well beyond the proven performance of their individual constituents."
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