Introduced this month by hydrocolloid firm TIC Gums, the new Pretested Colloid 750 is particularly suited for use in products like milkshakes, instant puddings, fruit and chocolate syrup and refrigerated omelets.
"Colloid 750 works very nicely in dairy-based and ready-to-drink meal replacement beverages. More consumers are looking for fast, alternative meals, so food formulators are looking for new and innovative products to fit the bill. Colloid 750 will provide much-needed mouthfeel and viscosity to products that have been formulated for a more health conscious consumer," said Maureen Akins, food scientist for TIC Gums.
Such products could include low-fat goods or items made with soy as a substitute for dairy, said the firm.
The new ingredient is typically suited for applications where the traditional benefits of carrageenan are desired but heat is not available.
Many other cold-water soluble gums, such as gum arabic and xanthan gum, interfere with the hydration and solubility of dairy ingredients, especially milk protein, explained the director of technical services at TIC Gums, Dr Mar Nieto.
And other products, such as guar gum, are cold-water soluble only at very small amounts, and if these are exceeded then separation occurs.
While most carrageenan grades require heating, the Lambda grade, which is that found in Colloid 750, is cold water soluble and compatible with dairy ingredients, Nieto told FoodNavigator-USA.com.
According to TIC gums, its new system reacts with milk protein to create the creamy viscosity and smooth mouthfeel expected in puddings and similar applications.
From a functional standpoint, this carrageenan system can be used at low usage levels, such as 0.1 to 0.3 percent for milkshakes and 0.8 to 1.2 percent for instant puddings.
The firm said its pricing is competitive with similar products on the market. The ingredient will be available globally.