Cellulose Gum. Good stabilizer and thickener for sauces, gravies. And in syrups it helps lend smooth flow and g r e a t e r Ixuly with improved mouthfeel.
Luxor R HVP. The unique flavor properties of these hydrolyzed vegetable proteins bring new savor to snack specialties, soups, sauces and bouillon cubes.
Kliice^ Excellent surface activity and stabilizing properties help produce toppings and fillings without proteins, and with superior stability and mouthfeel.
Cellulose Gum. Great extrusion aid and thickener. Inhibits fat migration in canned foods; instant gravy thickener in dry, gravy-type foods; and improves moisture retention in semi-moist type pet foods.
Cellulose Gum. Excellent suspending agent, widely used in citrus drinks to keep the pulp palpable, lend body and improve mouthfeel.
There's more to Hercules than suiting tastes. Why not take all of us? Hercules can provide you with specialists—and specialization—in every food area. Our people have data and know-how that span the entire food industry. Which is nice to know if your people are having problems improving· taste, texture, mouthfeel, stability, and moisture retention in food and beverage products. Why not take advantage of our integrated capability? Why not take all of us? GC 73-2
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