Why It Matters
Sauces, dressings and dairy run thin and gels weep; need hydrocolloids to build low-shear viscosity and suspend solids
Solution Approach
Sauces, dressings and dairy run thin and gels weep; need hydrocolloids to build low-shear viscosity and suspend solids RawSource supplies the base chemicals that go into these programs. We can help with product selection, grade matching, and sourcing from multiple origins for supply security.
Typical Formulation Workflow
1
Process & Compliance Review
Map the application and contact points, and confirm food-grade and regulatory status (FCC/USP, Kosher/Halal, allergen) for every input.
2
Ingredient & Grade Selection
Select the right grade of acidulant, preservative, emulsifier, stabilizer, or processing aid for the formulation, label, and sensory targets.
3
Bench Trial & Dosing
Validate use level and performance in a bench or pilot batch, and specify packaging and lot traceability suited to food-safety requirements.
4
Quality & Shelf-Life Validation
Verify finished-product quality, microbial stability, and shelf life, and lock the spec with a CoA and document control for audits.
Recommended Chemistries (4)
Xanthan Gum, Food Grade (CAS 11138-66-2)
CAS 11138-66-2
Specialty Additives
Thickening / Rheology
Xanthan-type gum builds high low-shear viscosity to suspend particulates and stop syneresis in sauces and dressings
Full Details
Food Starch (Thickener / Texturizer)
CAS 9005-25-8
Specialty Additives
Thickening / Rheology
Gelatinizes to body and bind sauces, soups and fillings
Full Details
Propylene Glycol Alginate (PGA), Food Grade
CAS 9005-37-2
Specialty Additives
Film Formation
Acid-stable alginate thickens and foam-stabilizes beer, dressings and low-pH beverages
Full Details
Croscarmellose Sodium (Cross-Linked Cellulose Gum)
Highly swelling cellulose gum used as a texture, binding and disintegration aid
Full Details