|Tuesday, 18 September 2012 08:55|
Gums and stabilizers provide texture and stability to many of the foods and beverages we consume every day; in fact, it would be difficult to make a list of all the places a person comes into contact with these ingredients in the course of a day.
Last week, in a demonstration of the versatility of stabilizers and texturizers, a group of conference-goers enjoyed a gourmet meal prepared with stabilizers in every course. In fact, our culinary team of Gum Gurus® incorporated three different texturizers in each of three courses of a TIC Gums-sponsored luncheon during the Prepared Foods New Products Conference held at the Ritz-Carlton, Palm Beach.
It was a feast for the eyes as well as the palate.
Soup & Salad Appetizer: Lobster Cappuccino with Endive and Watercress
Soup Base: Caragum® 200
Latte Foam: TIC Pretested® Stabilizer Culinary Foam
Ruby Red Grapefruit Dressing: Ticaloid® 102-S2 No Fat Powder
Main Course: Caramel Rare Duck Breast with Burgundy Braised Duck Leg over Apple Cider Savoy Cabbage
More than just thickening: Stabilizers offer a range of food textures