Luxara 200 Series - Stabilisers For Frozen Foods
	This range includes thickening and gelling systems for use in products where improved freeze-thaw properties are desired.
	238 SAUSAGE AND PÂTÉ STABILISER
	LUXARA 238 is a blend of gums which produces highly pseudoplastic solutions. LUXARA 238 is used to prevent fat separation and syneresis in comminuted meat products such as sausage and pâté. LUXARA 238 is an excellent suspending agent which is also often used to improve freeze/thaw stability. It is cold water soluble and is used at a quite low concentration (0.1 - 0.3%). If a firmer product is required an additional gelling system can be employed such as Starch or Carrageenan (see the 300 Series). LUXARA 238 with Starch gives a better texture and flavour than Starch alone.
	247 SAVOURY GELLING AGENT
	LUXARA 247 is a gelling system which can partially replace egg in quiches and flans and will also inhibit surface cracking after baking. LUXARA 247 is added to the mix cold and dissolves during cooking to produce a fairly brittle gel texture on cooling. A typical use level would be 0.6 - 0.8%.
	260 SOFT QUICHE STABILISER
	LUXARA 260 is a version of LUXARA 247 which in addition contains pregelatinised Starch. A softer textured quiche is produced in which water loss from vegetables is less obvious.
	272 QUICHE STABILISER
	LUXARA 272 is a savoury gelling system which can reduce the amount of egg and cheese required to give a satisfactory texture whilst also greatly improving freeze/thaw stability and reducing syneresis and surface cracking of the quiche. LUXARA 272 is added to the cold mix at 1 - 1.25% and dissolves during the cooking process.
	296 GRAVY, SAUCE, PIE FILLING STABILISER
	LUXARA 296 is an excellent suspending agent which improves the freeze/thaw stability and emulsion stability of gravies and sauces. It confers a pleasant non-sticky mouthfeel and is commonly used in conjunction with Starch to provide extra body.