Product InfoTable 1: Applications and UseFunction of Z Trim | Special Attribute | Product Types | | Moisture retention, anti-staling effect. | Dimension control, texture control, water mobility control. Fat sparing. | Bread, specialty breads, cookies, batters, cakes, ice cream cones, pasta, tortilla, pizza crust, fillings, icings. | | Viscosity control, better mouthfeel, flavor retention. | Dietary fiber supplementation, fat reduction, improved production capacity. | Mayonnaise, salad dressings, ketchup, dips, gravy. | | Stabilization, improved viscosity and thickening, low solids (calorie) products, aeration. | Dietary fiber supplementation and fat reduction. | Ice cream, cream cheese, sour cream, cream and other fillings. | | Mouthfeel and flavor retention. | Dietary fiber supplementation and fat reduction. | Margarine, spreads. | | Enhanced texture and mouthfeel. | Dietary fiber supplementation and fat reduction. | Jam, jellies, fillings. | | Increased water holding, enhanced texture, mouthfeel, flavor retention. | Dietary fiber supplementation and fat reduction, higher yield. | Patties, sausage, meat analogues, chili, hot dogs, meatballs and meat snacks. | | Increased viscosity, low solids (calories) foods, gelling aid, stabilization and increased overrun. | Dietary fiber supplementation and fat reduction, higher yield, capacity improvement. | Ice cream, cream cheese, sour cream, cream fillings, yogurt. | | Texture. | Dietary fiber supplementation and fat reduction. | Sauces, soups. | | Emulsification, dimensional stability, crispness. | Breakage reduction, crispness control, low breakage. | Bars, RTE cereals, flakes, tortilla chips, taco shells, pretzels, extruded snacks. | | Stabilization, suspension. | Consistency control, low oil absorption. | Beverage mix, meal replacements. | | Stabilzation, suspension, product extension. | Dietary fiber supplementation, fat reduction greater economy. | Edible, non-fryer oils. | | Texture control, enhanced crispness, better heat conduction during frying. | Low oil absorption, crispness control. | Potato chips, corn and tortilla chips, finger foods. |
Table 2: Range of Food Product ApplicationsFood Product Categories | 3.5% Gel | 6% Gel | Powder | Emulsion | | Bakery | | | | | Mixes | | | X | | Breads, muffins, cakes | X | X | | X | Frozen dough | X | | X | X | Icings, glazes | X | | X | X | | Beverages | | | | | Nutritional and meal replacement | | | X | | Powdered soft drink | | | X | | Smoothies | | X | X | X | Fruit juices | | | X | X | Soy and milk beverages | | X | X | X | | Condiments/Relishes | | | | | Sauces | X | X | X | X | Ketchup | X | X | X | | Relish | X | X | X | | Salsa/Chutnay | X | X | X | | | Confectionary | | | | | Caramels | X | | X | X | Gummies and jellies | | | X | | Ice cream toppings/variegated sauce | X | | X | X | | Dairy | | | | | Sour cream | X | | X | X | Chocolate milk | X | | X | X | Cream | X | | X | X | Cream cheese | X | | X | X | Ice cream | X | | X | X | Yogurt | X | | X | X | Milk shakes | X | | X | X | Mousse/whipped toppings | X | | X | X | Dips | X | X | X | X | Margarines | X | | X | X | Gels/Gellies | X | | X | | Pudding | X | | X | X | Syrups | X | X | X | X | | Dressings | | | | | Dry mix | X | X | X | X | Low-fat, light, reduced fat dressing | X | X | X | X | Pourable dressing | X | X | X | X | Mayonnaise | X | X | X | X | Vinaigrette | X | X | | | | Fruit | | | | | Fillings | | X | X | | Jam, jellies, spreads | | X | X | | Fruit for yogurt, ice cream toppings and bakery fillings | | X | X | | | Soup/Sauces | | | | | Cream base | X | | X | | Gravies | X | X | X | X | Marinades | X | X | X | X | Powdered soups | | X | X | | | Meats | | X | X | | Injected meats | X | X | X | | Sausage | | | X | | Veggie burgers, hamburgers | | | X | |
|
