IMPROVED THICKENER COMPOSITION FOR FOOD PRODUCTS

摘要

An improved thickener composition and method comprising galactomannan hydrocolloids obtained from the endosperm of seeds is disclosed. The thickener composition comprises a combination of cassia hydrocolloid and highly esterified pectin and can be utilized to thicken food and fodder products. The combination of cassia hydrocolloid and highly esterified pectin exhibits a synergistic rheology and stabilization effect in food products and, in particular dairy products such as heat treated yogurt.