TextuRite™
Description
ISI’s TextuRite™ Texture Systems are specialty products designed to provide excellent texture and stability to a wide variety of food products. Our application development team created these systems to deliver the necessary texture, flow properties, cling, freeze-thaw and shelf life stability for sauces, salad dressings, marinades, dips, and glazes. TextuRite™ texture systems allow for optimum batter viscosity, moisture retention, and fine texture in bakery applications and ensure the required viscosity, cohesion, adhesion, and crispness properties for use in batters and breading. These systems function through gum synergies to enhance performance and provide economic solutions for many food formulations.
Properties
ISI’s TextuRite™ Series 100 and 200 products are cold water soluble and with proper incorporation provide fast hydration and excellent viscosity at relatively low usage levels. They exhibit pseudoplastic behavior with excellent suspension properties.
The Series 300 products require heating to 85°C in order to achieve full viscosity development. Depending on usage level and type, they will produce slight to moderate gels with excellent spreadability properties that are stable at low pH and in the presence of salts.
Products:
Ingredients Solutions offers a broad range of texture system products for a variety of food applications. All of the TextuRite™ texture systems are kosher and the ingredients meet FCC specifications. Listed below are the current TextuRite™ texture systems and typical usage levels in various applications.
TR-110
Direct replacement for Xanthan gum, lower-cost
| Prepared and dry mix sauces, dips, marinades, glazes | 0.15% to 0.50% |
| Beverages | 0.10% to 0.25% |
TR-120
Provides a smooth and creamy mouthfeel, spreadability, and excellent heat stability.
| Cheese sauces | 0.15% to 0.35% |
| Batters and breadings | 0.15% to 0.50% |
TR-200
Low-cost Xanthan gum replacement for bakery applications.
| Bakery mixes, e.g. breads, tortillas, pancakes, cake mixes, doughnuts, biscuits, etc. | 0.10% to 0.30% |
TR-300
Short-texture
| Desserts (firm set) | 0.05% to 0.25% |
| Cheese spreads (excellent spreadability) | 0.05% to 0.20% |
| Sauces | 0.05% to 0.25% |
EZ-500
A low dust and easy to disperse form that can be used at 10-15% less than xanthan gum.
| Sauces, e.g. BBQ, pizza, and cheese | 0.10% to 0.30% |
Packaging
Fifty-pound, poly-lined, paper bags with 40 bags per pallet
Shelf-life
Re-certify specifications after 2 years. Store properly sealed in a cool, dry environment.
Regulatory
21 C.F.R.- 172.695, 184.1339 and 184.1343. Ingredients approved for general use in food products.