June 9/Ghent, Belgium/Journal of Technology & Science -- According to a study from Ghent, Belgium, "The aim of this study was to investigate the effects of non-starch hydrocolloids (NSH) on the physicochemical properties and stability of a bechamel sauce. Three different NSH (guar gum, xanthan gum and carboxymethylcellulose) were added at two concentrations (0.10 wt.% and 0.25 wt.%) hereby replacing an equal amount of modified starch."
"Sauce batches were stored at refrigerated temperatures during four weeks and were "theologically characterized at day two, 16 and 30 after preparation. The addition of all hydrocolloids caused a marked increase of the consistency index compared to the model system whereas this parameter decreased for all sauces during refrigerated preservation. The yield stress was also increased by the NSH. Furthermore all studied NSH reduced the amount of syneresis, with xanthan gum being the most effective," wrote B. Heyman and colleagues, University of Ghent.