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Hydro-Fi™ - The Next Generation of Texturizers

Balance cost savings and product improvement with Hydro-Fi™, a new generation of texturizers for the food industry from Gum Technology and Fiberstar. Hydro-Fi™ ingredients are a unique combination of Gum Technology's Coyote Brand® hydrocolloids and Fiberstar's Citri-Fi® citrus fiber. Hydro-Fi™ improves texture, yield, and enhances mouthfeel.

Hydro-Fi™ CXA-0823 for partial egg replacement

Proven key benefits include:photo comparing 50% reduced egg cake to control cake

  • 50% egg replacement, without need for extra emulsifiers
  • Substantial cost savings over full egg control recipe
  • Improved moisture retention, with increased shelf life
  • Enhanced texture, mouthfeel and crumb structure
  • Comparable cake rise and browning to full egg control recipe

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Hydro-Fi™ TGC-1110 for reduced fat ice cream and sorbet

Proven key benefits for reduced fat ice cream include:Hydro-Fi Slows Melting

  • Reduces ice crystallization for smooth texture
  • Creates smooth, creamy texture with the mouthfeel of the full fat product
  • Prevents separation of solution before churning
  • Increases melting time compared to negative control

Proven key benefits for sorbets:

  • Create a smooth creamy texture
  • Produce a higher yield
  • Reduce size of ice crystals
  • Increase melting time

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Hydro-Fi™ CXA-1024 for sauces

Proven key benefits include:Hydro-Fi CXA-1024

  • Good cling properties
  • Even suspension and emulsification
  • Creamy mouthfeel
  • No separation on freeze/thaw testing

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Hydro-Fi™ CCX-1028 for ground meat

Proven key benefits include:

  • Increased yield compared to negative control
  • Enhanced texture- jucy with good bite profile
  • Resilient to freeze/thaw cycle- maintained moisture and no graininess

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Hydro-Fi™ is the result of a collaboration between Gum Technology Corporation and Fiberstar Inc. Gum Technology services the United States market and Fiberstar services the European market.