Ingredion publishes white paper on pourable dressing formulation

Ingredion publishes white paper on pourable dressing formulation

Paper presents novel formulation approaches and ingredient solutions to reduce oil and transform texture of salad dressing while maintaining mostly the same ingredients, equipment and manufacturing processes.

Ingredion Inc., a leading global provider of ingredient solutions to diversified industries, announced the publication of “Addressing Texture Challenges of Pourable Salad Dressing through Novel Formulation Approaches,” white paper. The paper presents novel formulation approaches and ingredient solutions to salad dressing manufacturers through technical case studies on the reduction of oil and texture transformation while maintaining a majority of the same ingredients, equipment and manufacturing process.

Pourable salad dressings represent a convenient way to add flavor and variety to salads, appetizers and meals. Growing at a positive rate, this segment is looking to reduce oil, fat and sugar, add nutrient content and/or cost reduction while maintaining consumer taste and texture expectations—thereby creating numerous formulation challenges for manufacturers.

Ingredion addresses these challenges through its proprietary DIAL-IN® Texture Technology, a methodical, data-driven approach to texture optimization that establishes a texture target and combines sensory evaluation, rheological measurements, process understanding and formulations expertise to arrive at the desired texture target.

“We continually stay abreast of the trends impacting the dressings segment such as ingredient cost reduction, evolving range of flavors or textures, health and wellness and more, in order to offer our customers targeted solutions to meet these demands,” said Agnes Jones, savory marketing manager with Ingredion Inc. “As this paper details, our innovative approach and ingredient solutions, such as PRECISA® Cling 20i texture system, allows manufacturers to reduce oil by 20 percent while maintaining key product attributes such as creaminess, viscosity, cling and suspension.”

For a copy of “Addressing Texture Challenges of Pourable Salad Dressing through Novel Formulation Approaches,” contact Ingredion at 866.961.6285, email [email protected] or visit ingredion.com/us.

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