TYSON® JAM | TOMATO SAUCE SOLUTIONS
TYSON® Jam Thickener
Thickening Agent For Jam
TYSON® Jam Thickener forms a dense colloid network, which can quickly absorb the moisture and juice in the jam, significantly enhancing the consistency and avoiding the problems of runny and dripping jam caused by excessive moisture. It presents an ideal texture of “thick without runny”.
TYSON® Jam Thickener has a fine and uniform colloid structure, which can fill the gaps between fruit fibers and improve the rough texture caused by coarse fruit fibers or particles. It makes the jam texture dense and smooth, without any grittiness when spreaded, and enhances the smoothness of the taste.
TYSON® Thickener For Jam is optimized for jam with high content of juice (such as strawberries, blueberries, citrus fruits), which has acidic characteristics (pH 2.5-4.0). In a high-acid environment, the colloid remains stable without degradation or flocculation, avoiding layering or deterioration of texture due to excessive acidity.
TYSON® Jam Thickener remains stable during the jam cooking process (80-100℃), can withstand long-term heating and stirring, and maintains a complete colloid structure after cooking, with minimal viscosity loss, ensuring consistency of texture in industrial production.
TYSON® Jam Thickener optimizes the colloid extensibility, making the jam smooth and non-gritty when spreaded to bread or toast. It neither flows too easily nor is too hard to spread, suitable for baking and breakfast scenarios.
The colloid of TYSON® Jam Thickener has an appropriate fluidity during hot filling (70-85℃), and cools quickly after filling, forming a stable texture, avoiding packaging adhesion or deformation caused by post-cooling contraction, and enhancing the appearance of the product.
TYSON® Tomato Sauce Thickener
Thickening Agent For Tomato Sauce
TYSON® Tomato Sauce Thickener can effectively enhance the viscosity of tomato sauce, forming the typical characteristics of “thick and adhering, controllable flowability”, avoiding thin and runny juice, and meeting the thick and rich taste requirements for tomato sauce spreading and cooking.
TYSON® Tomato Sauce Thickener is optimized for the high acidity characteristic of tomato sauce (pH 3.5-4.5). In the presence of acidic components such as lycopene and citric acid, the colloid structure remains stable and non-degraded, non-flocculated, avoiding stratification or water separation, which ensures uniform texture.
TYSON® Tomato Sauce Thickener can firmly lock the tomato seeds and flesh fibers in the tomato sauce, preventing the sedimentation of coarse fibers and the rise of clear juice during storage, ensuring uniform distribution of fruit particles in the product and a more natural and full taste.
TYSON® Tomato Sauce Thickener maintains stability and invariance during industrial processing such as boiling (90-105℃), stirring, and homogenization. It can withstand long-term high-temperature heating, with minimal viscosity loss after boiling, ensures consistency in batch production.
TYSON® Tomato Sauce Thickener does not cause the tomato sauce to thin or seep water during cooking and heating (such as stir-frying, baking), and can stably maintain its thick consistency, avoiding flavor dispersion or taste degradation caused by the thinning of the tomato sauce in the dish.
TYSON® Tomato Sauce Thickener fills the gaps in the tomato pulp, fine-tunes the tissue structure, and improve the rough taste caused by tomato skins and coarse fibers, making the tomato sauce texture dense and smooth, with no obvious particle sensation when swallowed.
TYSON® Tomato Sauce Thickener has excellent thickening efficiency. With an addition of only 0.2%-0.8%, it can achieve the desired consistency. Low dosage and evenly distributed, enhance quality without increasing excessive raw material costs, and balance economic benefits.
TYSON® Tomato Paste Thickening Agent has good compatibility with common tomato sauce additives such as salt, sugar, spices, and preservatives. No ingredient conflict, and it can enhance the stability of flavoring components, avoids flavor loss or excessive concentration in certain areas.