Our additives help achieve the desired texture in ketchups, mayonnaises, salad dressings, and sauces, whether prepared by hot or cold processing. They also stabilize mustards, vinegar-, cream-, and mayonnaise-based horseradishes, as well as frozen filled products.
Our additives enable the production of high-sugar, high-solids fruit preparations (≥50% dry matter). They are suitable for processing at various temperatures (85 °C, 70 °C, 65 °C) and allow the creation of jams and jellies with different consistencies. Thanks to the high solids content, no additional preservatives are required.
A wide range of additives is available to stabilize fruit preparations for bakery applications, ensuring the production of heat-stable jams, jellies, and fillings. The finished products retain their shape during baking, do not become runny, and are easy to pump.
These preparations are primarily recommended for fruit-flavored yogurts. The fruit preparation is ready to be mixed directly into the yogurt or can be layered for visual effect.
Our additives allow fruit preparations to be shaped for decoration or used as a topping. The finished product has a solids content of 30–65% and is freezable, pumpable, and pourable. Additives designed to thicken fruit syrups enable the versatile use of the final products.
Our additives enable the production of fruit drinks with varying viscosities, while preventing phase separation and the settling of fibrous components.
Our additives enable the production of fruit preparations with less than 50% sugar, as well as “light” and diabetic jams. The finished products can have a range of textures, from creamy to jelly-like. Fruit desserts can be produced with a solids content of 10–30%.