Procedure:
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.
Stability:
45°C: passed 3 months
TeraTexture
Texturization, not just emulsification.
Novel vegetable protein technology .
All-in-one thickener and emulsifier for a variety of applications.
TeraGel
All natural gelling system