Versatex
Versatex is a series of co-processed hydrocolloid ingredients that may be utilized to achieve a range of desired textures in food products, to contribute to whitening, opacity and improved flavor release, as well as act as a general processing aid in viscosity control.
Versatex can reduce manufacturing costs by reducing back pressure and improving heat transfer. Versatex lowers processing viscosity, improves dispersibility, is more shear tolerant and withstands abusive processes such as high homogenization pressures and excessive pumping. Depending upon the individual food application, Versatex maintains or enhances product quality while allowing a reduction in components such as tomato solids, milk solids or other ingredients such as xanthan gum or pectin. Versatex is an all natural product. In Kosher applications Versatex provides the appearance and clean flavor normally associated with gelatin containing products. Cost savings will depend on specific products and requirements.
Product Benefits
- Lower processing viscosities
- Increased rates of heat transfer
- Decreased time exposure to excessive temperatures
- Improved product quality
- Decreased processing costs
- Improved flavor release
- Improved dispersibility
- Decreased syneresis
- Tomato solids extender
- Improved mouthfeel
- Improved cling Increased opacity
- Tomato Sauces/Pastes
- Pasta Sauces
- Gravies
- Cultured Dairy Products
- Yogurt
- Sour Cream
- Buttermilk
- Soups
- Dips and Toppings
- Salad Dressings
The overall quality of your products will be increased by enhanced whitening and opacity, improved mouthfeel and body and greater flavor release. Continental Colloids, Inc. will work with you to develop a Versatex system to meet your product and processing needs.
Continental Colloids, Inc., 245 West Roosevelt Road, Bldg. 2, Unit 10, West Chicago, IL 60185. Tel: 630-231-8650; Fax: 630-231-8692.