|Phase||lngredients (Trade Name)||%wt/wt|
|A||Pisum Sativum Peptide, Sodium Steroyl Lactylate, Xanthan Gum, Trisodium Citrate, Magnesium Stearate|
|A||Solanum Tuberosum (Potato) Pulp Extract (and) Furcellaria Lumbricalis Extract (TeraGel)|
|A||Glyceryl Oleate Citrate (TeraMulse EZ)|
|B||Zinc Oxide (SZ Natural CCTG DSP 70%)|
1. Combine phase A ingredients and heat to 80°C.
2. Mix with propeller and begin to cool.
3. Add phase B and cool to room temperature with continued mixing.
Pending stability at RT and 45°C
Texturization, not just emulsification.
Novel vegetable protein technology .
All-in-one thickener and emulsifier for a variety of applications.
All natural gelling system