Stabilization
Maintain product consistency and prevent separation for a uniform and stable product. Ideal for emulsions, dairy products and dressings that need to stay homogeneous over time.
Suspension
Keep ingredients evenly distributed in your products to ensure consistency and quality. This is crucial for beverages and sauces where separation can negatively impact appearance and texture.
Thickening
Increase the density and body of your products, ideal for soups, sauces and fillings. This function enhances the product’s texture and can improve the mouthfeel and visual appeal.
Viscosity
Control the thickness of liquids to ensure optimal flow and texture, important for sauces and dressings. Viscosity adjustments can enhance the sensory attributes and functionality of various products.
Acid Stability
Maintain product stability and performance in acidic conditions, crucial for fruit applications and dressings. Ingredients that are stable in acidic environments prevent separation and degradation, ensuring quality.
Protein Protection
Protect proteins from denaturation during processing to preserve their functional properties. This is vital in dairy and meat products where protein integrity affects texture and nutritional value.
Creaming Prevention
Prevent fat separation in emulsions, ensuring a consistent and appealing product. This function is essential in dairy beverages and sauces to maintain a smooth and homogeneous texture.
Syneresis Control
Prevent water separation in gels and other products, ensuring a consistent texture and appearance. This is important for products like yogurts and jellies where water separation can affect quality and consumer perception.
Body & Texture
Improve the overall structure and mouthfeel of your products, enhancing quality and consumer satisfaction. This can differentiate your products in the market by providing superior sensory experiences.
Mouthfeel
Enhance the texture of your products for a more satisfying consumer experience. Achieving the right mouthfeel is essential in products like yogurts, ice creams, and sauces.
Creaminess
Add a rich, smooth texture to your products, enhancing sensory appeal. This is particularly important in dairy and dessert products where creaminess is a key quality attribute.
Gelling
Achieve the desired firmness and texture in gels and jellies, perfect for confectionery and dessert applications. This function is essential for creating products with specific textures, such as gummy candies and fruit jellies.
Quick to Hydrate
Ensure rapid dissolution and mixing of ingredients for efficient production processes. Ingredients that hydrate quickly improve production speed and consistency in soups, sauces, and beverages.
Ease of Use
Simplify processing with user-friendly ingredients that integrate smoothly into your production. This reduces preparation time and minimizes errors in complex recipes.
