Phase | lngredients | Trade Name | %wt/wt |
---|---|---|---|
A | Water | ![]() | |
A | Pisum Sativum Peptide, Sodium Steroyl Lactylate, Xanthan Gum, Trisodium Citrate, Magnesium Stearate | TeraTexture™ | ![]() |
A | Glycerin | ![]() | |
A | Saccharomyces Ferment (and) Aspergillus Ferment | TeraFluid Light™ | ![]() |
A | Sunflower Oil | ![]() | |
A | Glyceryl Oleate Citrate | ![]() | |
A | Solanum Tuberosum (Potato) Pulp Extract (and) Furcellaria Lumbricalis Extract | TeraGel™ | ![]() |
A | Shea Butter | ![]() | |
A | Preservative | ![]() | |
Total | ![]() |
Procedure:
1. Combine phase A ingredients, and heat to 80°C.
2. Mix with propeller until cooled to room temperature.
Physical Properties:
Whipped emulsion
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.
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