At my place of work, we have a dish with an extremely simple spinach puree. Literally, it's just blanched/shocked spinach, salt and a small amount of xanthan gum (to help with texture). Lately, we have been having some trouble with keeping the puree green for more than a couple hours. The puree is heated for final plate-up, so that definitely doesn't help with color, but I've been looking for something to help. One of my chefs suggested adding ascorbic acid, a touch of oil, and ultra-tex 8 when pureeing, and he swears it works. I can understand why ascorbic acid might work, but why would Ultra-tex? From the research I've been doing, all I know is that Ultra-tex doesn't have anything to do with chlorophyll. Any thoughts????
