|
Category: flavored products of all types
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Food Chemicals Codex Listed: | No |
Organoleptic Properties:
| |
| Odor and/or flavor descriptions from others (if found). |
| |
| |
Cosmetic Information:
Suppliers:
| Cargill, Inc. |
| Accubind® stabilizer blends
Flavor: characteristic A food stabilizer blend of starch, soy protein, alginates and phosphates that provide yield improvement, purge reduction and improved binding. It may be used as a soy concentrate replacement. |
| Cargill, Inc. |
| CitriTex® stabilizer blends
Flavor: characteristic CitriTex® stabilizer blends are a blend of citrus pulp fiber and other functional components that provide a clean label solution for solids and liquid replacement technology. |
| Cargill, Inc. |
| Daritech® stabilizer blends
Flavor: characteristic Daritech® stabilizer blends can be used for ice cream and frozen dessert applications to improve viscosity and whipping properties. These stabilizer blends also reduce growth of ice crystals during storage and optimize melt-down behavior while improving texture and mouthfeel of the final product. |
| Cargill, Inc. |
| Gelogen™ stabilizer blends
Flavor: characteristic Gelogen™ stabilizer blends can provide freeze/thaw stability, optimum sheen, thermostability, smooth texture, syneresis control, extensibility, consistency, improved crumb structure, enhanced softness and volume, shape retention and moisture control. Gelogen™ stabilizer blends also can be used for egg replacement. |
| Cargill, Inc. |
| Trilisse™ stabilizer blends
Flavor: characteristic Synergistic mouthfeel stabilizer systems designed for taste optimization in reduced, mid-calorie or zero-calorie beverages. Trilisse™ stabilizer blends can also be used for cost management in juice applications to maintain a full juice mouthfeel. |
| Cargill, Inc. |
| Vitex® stabilizer blends
Flavor: characteristic Vitex® stabilizer blends are designed for various applications to provide improved texture and body, syneresis control, longer shelf life, optimum mouthfeel and sheen, clean flavor delivery, thermostability, freeze/thaw stability and emulsion stability. Vitex® stabilizer blends may also be used as a replacement ingredient for dairy solids, dairy proteins, eggs, fat and gelatin. |
| F&F Projects |
| Flavour & Fragrance Consultancy |
| Analytical and Development Services to the Flavour and Fragrance Industry. |
| Tate & Lyle |
| Food Stabilizer Systems
Flavor: All Types We supply dairy stabilizers, emulsifiers, hydrocolloids, flavors, and vitamin and mineral fortification – and the expertise to apply them. |
Safety Information:
| |
| Hazards identification |
| |
| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
| |
| Pictogram | |
| |
| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
|
Not determined
|
| Dermal Toxicity: |
|
Not determined
|
| Inhalation Toxicity: |
|
Not determined
|
Safety in Use Information:
| Category: | flavored products of all types |
| Recommendation for food stabilizer systems usage levels up to: | | | not for fragrance use.
|
| |
Safety References:
References:
Other Information:
Potential Blenders and core components notePotential Uses:
Occurrence (nature, food, other): noteSynonyms:
Articles:
|