Texturizer blends made with natural hydrocolloids
Plant- and animal-derived hydrocolloids offer exceptional functionality. Alongside their excellent thickening, gelling and water-binding properties, they also help protect proteins during heat treatment.
Our aim is to harness the beneficial properties of hydrocolloids at low concentrations of just 0.1–2.0% to deliver targeted improvements in food texture, shelf life and sensory appeal.
Synergy for premium quality
By combining hydrocolloids with complementary properties, we create optimized systems that make the most of the interactions between their components. This synergy provides the foundation for consistently premium food products.
Heat treatment and shelf life without added preservatives
Our solutions enable the production of heat-treated and ultra-high-temperature (UHT) foods. These processes significantly improve microbiological safety and extend shelf life, without added preservatives.
Natural sources and carefully controlled processing
Our hydrocolloids are produced exclusively from natural raw materials, using carefully controlled purification, drying, milling, and acid or alkaline precipitation processes:
- Guar gum, tara gum and locust bean gum: extracted from the endosperm of plant seeds.
- Pectins: natural binding agents derived from plant cell walls.
- Carrageenans and alginates: valuable extracts obtained from red and brown seaweeds, respectively.
- Xanthan gum: a natural polysaccharide produced by bacterial fermentation of sugar.
- Gelatin: a pure protein produced from animal-derived collagen.
Our guiding principle: Our hydrocolloid systems and texturizer blends are made exclusively from natural raw materials. Highly effective even at low inclusion levels, they help turn quality ingredients into even better finished products.
