Gravy mixes

A slurry of the starch is cooked in the presence of a heat-stable bacterial endo-a-amylase. The enzyme hydrolyzes the a-l,4-glycosidic bonds in pregelatinized starch, the viscosity of the gel rapidly decreases, and maltodextrins are produced. The process may be terrninated at this point. The solution is purified and dried, and the maltodextrins are utilized as blandtasting functional ingredients in dry soup mixes, infant foods, sauces and gravy mixes, etc. 

How do you make a better tasting sports drink How can you make a gravy mix that can be ready to serve in 5 min, yet maintain its consistency under a heat lamp for 8 h Food chemists use their knowledge of chemical reactions to improve food quality and develop new products. 

Bind heat-sensitive flavorings, vitamins, medications, instant gravy mixes to pet foods and feeds after extrusion and drying. 

In this Regulation, flavour enhancer means any substance which is capable of enhancing or improving the flavour of food, but does not include any sauce, gravy, gravy mix, soup mix, spice, or condiment. 

Fruit juices (w w/o fillers/additives) Gravy mixes Herb extracts Malt extract... 

Used in Gravy mixes, soup mixes, sauces, canned cream soups and sauces, dehydrated... 

Chem. Descrip. Maltodextrin CAS 9050-36-6 EINECS/ELINCS 232-940-4 Uses Nutritive polymer, film-former, vise, builder, opacifier, mouthfeel enhancer for pharmaceuticals, foods, beverages, pan coatings, soup and gravy mixes nonbrowning carrier for drying sensitive prods. thickener for food systems Features Nonsweet... 

Instantizing for milk powder, cocoa beverage powders, dessert powders, protein powders, gravy mixes, etc. Recommended usage levels range from 0.2%-0.9%. 

Uses Antistaling agent, starch complexing agent in biscuits, cake mixes, gravy mix toffee emulsifier controls starch gelation in snack foods, pastas improves dispersibility of coffee whiteners emulsifies fat in meat prods. enables use of fat-sol,-only ingreds, in fatless flavor oil/color systems Properties Amber vise, liq, acid no, 110-130 iodine no. 70-80 sapon. no. 45-500 100% cone,... 

Chem. Descrip. Tapioca maltodextrin, ammonium bicarbonate Uses Dispersant, volume improver for dry food mixes, soup mixes, gravy mixes, cake mixes diluent for spice blends, color blends, dry mix beverages flow aid in foods contg. veg. oils and nonaq. liqs. grinding aid for high oil or fatty foods, e.g., nuts adsorbent for oils and fats bulking agent for low-calorie, artificially sweetened dry mixes Features Very low bulk dens. 

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