Alternative Thickeners for Water-Based Sauce Stability

Hello! I’m looking for an alternative to xanthan gum in my water based sauce (aw around 50%) to increase its viscosity. Currently, due to limitations with my e…

1. Ufuk Ayyıldız reply

   starch is better. xtanhan may cause some ait bubbles.

2. Nice_KHY reply

   thank you. I already used starch, but the taste not what I want because It feel starchy.

3. Ufuk Ayyıldız reply

   Do you cook or heat it to activate of starch hydrocolloid properties? Also heating or cooking may help to remove unwanted taste and smell.

4. Nice_KHY reply

   Yes the sauce heated but in short time.

5. Food R&D Emeritus reply

   Viscosity increase use guar gum in combination with xanthan gum high Viscosity sodium.CMC with xanthan is good also