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Hanit guar gum behaves as a thickener to develop the stability appearance of salad dressings, barbecue sauces, relishes ketchup and others. It perfectly gets along with acidic emulsions. The free flowing property of sauce is improved and it also lowers the separation between water and oil phases. It is the unique cold water dispersible, acid resistant and free water binder
Hanit CMC functions as a thickening and suspending agent in salad dressings, sauces and toppings. It is applied in these products as a viscosity modifier or thickener, and to stabilize emulsions in various types of sauces and dressings.
Hanit xanthan gum is a natural product which adds emulsifying components to salad dressing. It’s capable of preventing oil separation by stabilizing the emulsion, making it smoother, and keeping solid particles like herbs and spices equally distributed meanwhile helping the dressing to cling well to the salad. One thing that must be pointed out is the interesting fact that xanthan gum is immune from heat so by using it the cooking has no need to activate its thickening power however the starch based thickeners are the opposite. Xanthan gum maintains its superpowers with boiling which is not a true story about other thickeners
Hanit carrageenan can be used as stabilizer and thickener in various sauces like: tomato ketchup, tomato paste, hummus, gravy, mayonnaise, sardine sauces, dry – mix dressings and etc. It controls the flow ability of the product, increases viscosity, prevents spattering and gives excellent clinging properties. It also does not cover up the flavor release nor gives a soggy, slimy texture or starchy taste. In low oil or no oil salad dressings, our carrageenan can be used to impart an oily mouth feel and also suspend spices, herbs and other solid particles.
Hanit modified starches find their uses in any kinds of sauce product in order to absorb liquid and swell, suspend solids which ultimately cause the liquid to get thicker. There is no loss in viscosity by the time sauces and gravies are held on a steam table since they have a strong resistance to breakdown. Your sauces made with Hanit modified starches are clearer and more translucent and the flavor will remain untouched.