Sauces and Gravies

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. 

Starches are added to processed meats—lunch meats, hot dogs, sausages, etc.—as fillers, binders, moisture retainers, and fat substitutes. They are added to soups, sauces, and gravies as thickeners. They are used in extruded cereals and snacks to hold the shape of the material. 

Promotes fluid retention and may contribute to high blood pressure Sauces and Gravies... 

Oatrim can be used in cheeses as a fat replacer.12 Other possible applications are in ice cream and frozen desserts, milk shakes, hot chocolate, instant-type breakfast drinks, cereals, salad dressings, soups, sauces and gravies. Oat starch in combination with oat hydrolysate or with xanthan gum has been used for thickening of sweet and sour sauces.18... 

Acetylated lecithins have improved fluid properties, improved water dispersibility, and are effective oil-in-water emulsifiers for a wide variety of food formulations (56, 58). Moderately and highly acetylated lecithins are resistant to heat and can be repeatedly heated and cooled without darkening. The intended uses for minimally acetylated products are in infant foods, coffee whiteners, meat sauces, and gravies, and for oil-in-water cosmetic emulsions. Moderately and maximally acetylated products are used in cheese sauces, release agents in pumpable and aerosol formulations, and shortenings. 

Protein beverages Comminuted meat products Soups, sauces and gravies Hydrolyzed vegetable proteins... 

Xanthan gum has utility in a wide range of food applications because of its unique properties. Examples of these applications are bakery jellies, sauces and gravies, salad dressings, and dairy products. 

Uses Emulsifier for baked prods., bakery mixes, pasta, cereal, sauces, and gravies properties Wh. to cream colored powd. m.p. 57-64 C iodine no. 32-34 90% min. mono... 

Uses Vise, developer, stabilizer for instant cream fillings, instant pie fillings, crackers, fresh cheese, cheese preps., cheese sauces, dry food mixes, instant pudding and desserts, instant sauces and gravies, instant soups, baby drinks, baby meals Regulatory Kosher, Haiai certified CTM-70 [Takemoto Oil Fat]... 

Uses Starch and protein complexing agent for bakery prods. emulsifier, conditioner, softener for processed foods, dehydrated potatoes, cheese substitutes, nondairy coffee whiteners, puddings, snack dips, sauces, and gravies Regulatory FDA 172.846... 

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