Pac-Gel

PGP International, a division of ACH Food Companies, Inc. food products designers are looking for a thickener or stabilizer, their options are plentiful. To make a choice from the myriad ingredients that are available for these purposes, designers must first examine all aspects of the ingredients.

One option is a product called Pac-Gel, a pregelantized rice flour from <%=company%>, which acts as an effective water-binding agent and emulsifier.

The pregelantized rice flour is specially processed to absorb water and develop instant viscosity in cold water. This makes it useful in sauces and gravies. "The combination of protein and starch, when added to sauces and gravy mixes, gives the finished products a smoother texture than you would normally get using a modified corn starch or wheat flour," said Neal Hammond, director of R&D.

Pac-Gel is a lower-cost alternative for improving the taste, texture, and appearance of products. "In dressings, you can eliminate some, to most, of the oil and still get the same mouthfeel and appearance," Hammond says. "The ingredients's water-binding ability and emulsifing charachteristics make it useful as a fat replacer,"

Additional applications include baby food, instant soup and drink mixes, instant cereals, puddings, opaque instant fillings, dips, and spreads.