Luxara 600 Series - Emulsifiers/Stabilisers For Sauces, Dressings, Dips and Spreads
	This range of acid-stable, blended hydrocolloids provides an economical means of thickening and stabilising hot and cold-prepared mayonnaise, dressings, sauces and dips. The suspending properties of these blends can be used to both improve shelf-life (by inhibiting oil separation and creaming) as well as suspend other ingredients such as vegetable pieces in vinaigrette.
Selected blends from the Luxara 600 series can also be used for the following functions: Fat replacement to allow lower oil levels in mayonnaise and dressings. Replacement of egg. Partial replacement of starch to improve flavour, texture and stability. Improvement of freeze/thaw stability. Improvement of heat stability. Provide thickening with resistance to enzyme breakdown. Improve the ‘cling’ of coleslaw dressing etc. Guar/Xanthan blends can be a cost-effective alternative to pure Xanthan Gum.
	645 HIGH OIL DRESSING STABILISER
	LUXARA 645 is a blend of Guar Gum, Xanthan Gum and Gum Arabic which provides good emulsion stability and is particularly useful in low egg systems.
	646 LOW OIL DRESSING STABILISER
	LUXARA 646 is similar to LUXARA 645 but is intended for dressings with a lower oil level (30% or less).
	670 DRESSING STABILISER
	LUXARA 670 is a synergistic blend of Guar Gum and Xanthan Gum which provides highly cost effective thickening and stabilisation of all types of dressing including Coleslaw.
	670-S DRESSING STABILISER
	LUXARA 670-S is a fine mesh version of LUXARA 670 and is used where rapid solubility is required and dispersion is not a problem. LUXARA 670-S would be used for example in the production of dressings where the stabiliser is introduced in the oil phase.
	675 SALAD DRESSING STABILISER - HOT PROCESS
	LUXARA 675 is a blend of Locust Bean Gum and modified Starch which is predissolved in hot water before incorporating into the final dressing. LUXARA 675 produces pourable or spoonable dressings with a characteristic rich creamy texture.
	680 SALAD DRESSING STABILISER
	LUXARA 680 is a synergistic blend of Guar Gum, Xanthan Gum and Locust Bean Gum which is used in conjunction with Starch in spoonable dressings. LUXARA 680 produces stable emulsions with a light texture.
	689 STABILISER AND EGG YOLK REPLACER
	LUXARA 689 is a combination of Propylene Glycol Alginate and Xanthan Gum. It is designed for use as an emulsifier and stabiliser in dressings. It is very effective in egg free systems.
	698 SOUP THICKENER
	LUXARA 698 is a specially selected blend of Guar Gum and Locust Bean Gum which develops maximum viscosity after heating and is recommended as a soup thickener with excellent flavour release. It may be used alone or in conjunction with Starch in order to adjust the mouthfeel.