Hydrocolloids/ Texturants & Cellulosics

Cellulose gel: Enhances firmness, texture & mouthfeel mainly for bakery fillings by providing heat stability and controlling syneresis.

Cellulose gel: Adds texture, mouthfeel and provide suspension keeping stability throughout shelf-life for application such as plant-based and nutritional beverages.

Cellulose gel: Adds texture, mouthfeel, shortens textures and suspends particles. Allows for foam, emulsion & heat stability.

Cellulose gel: Improves emulsion and foam stability, provides viscosity with smooth and creamy textures and suspends spices in products such as spoonable and pourable dressings besides dry mix sauces.

Cellulose gum: Stabilizes acidified beverages with excellent clarity

Cellulose gum: Provides protein protection in acidic dairy or plant-based products, maintaining the stability throughout shelf-life.

Cellulose gum: Thickener, prevents sedimentation, and phase separation in low pH/acid sauces.

Seaweeds: Provides water gelling, texture and syneresis control, enables transparency and adds elastic texture.

Seaweeds: Provides water gelling, texture and syneresis control, enables transparency and adds elastic texture in applications such as fruit preparations, glazing and fillings.

Seaweeds: Provide texture with superior shelf stability in non-dairy desserts.

Seaweeds: Binds water, improves texture bringing great juiciness, controls syneresis, reduce storage and cooking loss in processed meat.

Seaweeds: Acts as binding and brings chewy texture in gummies. It is stable at pH>5.0, and temperature lower than 80 °C.

Premium mouthfeel and good flavor release for plant-based beverages.

Enables the development of instant gelling systems for dysphagia applications, requiring low hydration temperature.

Refreshing / clean mouthfeel and good flavor release for neutral dairy beverages. It is low calcium sensitive and functional in whey-substituted beverages.

Controls viscosity and builds texture, works over a broad formulation range.

Controls viscosity and builds texture, works over a broad formulation range.

Controls viscosity and builds texture, in applications such as ice-cream and plant-based alternatives.

Controls viscosity, adds creaminess and body In applications such as dressing, mayonnaise and sauces.

Locust Bean Gum or carob bean gum: Creates body and creamy textures in fruit preparations.

Locust Bean Gum or carob bean gum Creates body, creamy textures and provides strong synergies with other hydrocolloids. Used as thickening for anti-reflux for baby milk and foods (baby food grade).

Locust Bean Gum or carob bean gum is freeze/thaw stable and reduces ice crystal growth, important benefits for ice cream. Brings short and creamy texture, protein protection and provides strong synergies with other hydrocolloids.

Locust Bean Gum or carob bean gum creates body, creamy textures and is salt tolerant in applications such as dressings and sauces.

Stability, texture, gelling, bake stability, shear reversibility and flavor release for fillings, glazes and toppings.

Improves spreadability, gelling, suspension, texture, syneresis control and flavor release for wide range of bars and confectionary applications including fruit spreads and fruit preparations. Pectin contributes with texture, shape control and binding in bars.

For sugar confectionary, fruit roll-ups, jellies and chews, the main benefits are gelling, low setting temperatures required for processing and texture.

Adds viscosity, mouthfeel and flavor release. Helps reduce sugar content without compromising texture and stabilizes plant-protein beverages.

Controls viscosity, builds texture and stabilizes protein for low pH dairy protein drinks and plant-based fermented products.

Improves texture and suspension in sauces.

Carob protein, label friendly with balanced amino acid spectrum, similar to milk or soy proteins.

Carob protein, label friendly with balanced amino acid spectrum, similar to milk or soy proteins.

Carob protein, label friendly with balanced amino acid spectrum, similar to milk or soy proteins.

Carob protein, label friendly with balanced amino acid spectrum, similar to milk or soy proteins.

Carob protein, label friendly with balanced amino acid spectrum, similar to milk or soy proteins.

Used in a range of gluten-free applications including cakes and gluten-free breads. Has compatibility with enzymes.

Available in different grades for specific hydration, dispersion and transparency requirements. High suspension power and synergy with galactomannans. Excellent thickener at low concentration with grades available for premium applications such as products for patients with dysphagia.

Specific range available for dairy applications with smoother flow and less reactive in milk systems, improving compatibility.

Thicken sauces and dressing, outstanding suspension agent (solids, oil droplets, herbs, etc.).

Seaweed: Provides stabilization, viscosity, and excellent flavor release, allows for cocoa suspension and offers superior mouthfeel in dairy beverages, foods and desserts.

Seaweed: Adds a creamy texture, enhances flavor release with low process viscosity, improves mouthfeel and shelf-life by retarding ice crystal formation. Helps control meltdown and it is most used for dairy desserts (hot or cold processing) and cheese.

Modified cellulose which reduces surface stickiness and improve dough release, increasing dough elasticity enhancing process robustness and improving the freeze-thaw stability.

Improves baked volume and the appearance of the crumb, controls viscosity for hot sauces and fillings or during baking, acts as shape retention and boil out control during baking.

Modified cellulose: Superior binding and hot texture, emulsification, excellent succulence/ juiciness, egg replacement.

Modified cellulose: Superior binding and hot texture, excellent succulence/juiciness for meat, fish and seafood.

Reduces blow-off, oil pick-up and moisture loss, contributes with better adhesion, emulsification and stabilizes particles in batters and coatings.

Stabilize dough structure in gluten free products, helps on binding dough to retain shape and reduce brittleness post baking.

Locust Bean Gum or carob bean gum has unique cold-soluble properties for unheated products with neutral taste and odor. Creates body and creamy textures.

Locust Bean Gum or carob bean gum Has unique cold-soluble properties for unheated products with neutral taste and odor. Creates body and creamy textures in dairy desserts as main application.

Locust Bean Gum or carob bean gum Has unique cold-soluble properties for unheated products with neutral taste and odor. Creates body and creamy textures in sauce and dressing as main applications.

Guar Gum: Provides emulsifying properties in breads and brioches. can be used for syneresis control in gelled products as fruit preparations.

Guar Gum: Adds stability to low viscosity products and enables synergistic viscosity control with xanthan gum in applications such as juices and instant drinks.

Guar Gum: Provides optimal protein stability, suspension and texture in neutral pH beverages. Improves creaminess and can be used for syneresis control in gelled products as dairy desserts.

Guar Gum: Provides emulsifying properties in dressing.

Cellulose gel: Enhances texture and mouthfeel in bars.

Cellulose gel: Enhances texture and mouthfeel and replaces fats and oils.

Cellulose gel: Enhances texture and mouthfeel and replaces fats and oils in dressings.

Seaweed: Has unique synergy with plant protein. Adds viscosity, suspension and superior mouthfeel to plant-based beverages.

Cellulose gum: Improves dough stability and machinability, increases pliability (flat breads and elasticity) and viscosity in gluten-free.

Has high water retention and freeze/thaw stability.

Cellulose gum: Improves mouthfeel, controls viscosity, preventing phase separation and stabilize solids in neutral and acid beverages. It can be used in alcoholic drinks with neutral pH such as cream liqueurs.

Avoid oil ring in acid beverages.

Cellulose gum: acts as protein protection, maintaining products stable to heat treatment and storage.

Improves creaminess and mouthfeel mainly in low/no fat and reduced calories products, controls viscosity, stabilizes aerated products, prevents particles sedimentation and controls ice crystal formation.

Cellulose gum: Improves water absorption contributing with juicy texture, reduces syneresis keeping water retention and product stability during long storage time, enhances consistency, sliceability and peelability besides being a cost reduction alternative due to increased yield.

Reduces sticking and is easy release from sausage casings.

Cellulose gum: improves mouthfeel and creamy texture, partially replaces fat and protein, suspends and stabilizes particles, reduces phase separation and syneresis in applications such as soups, sauces, dressing and dips.

Cellulose gum: Binds dough for shape retention and forming/shaping dough in Pretzel sticks type and chips.

Seaweeds: elastic texture, quick setting, excellent shelf stability, sets to non-stick texture and controls flow properties in caramel layer.

Seaweeds: Adds viscosity and mouthfeel for ready-to-drink beverages.

Improves foam stability, maintaining it creamer with uniform and natural appearance. Brings good clarity and clean-tasting in beer.

Seaweeds: Adds mouthfeel and viscosity in dairy beverages – ready to drink and powder.

Seaweeds: Increases control of viscosity, stabilization and suspension in sauces and dressing.

Modified cellulose: Creates a more regular crumb structure, increases volume, enables greater proofing tolerance, cost efficiency, keeps moisture level high and improves softness over shelf-life for gluten-free bread.

Modified cellulose: Improves handling and forming characteristics, yield of cooked products, bite and firmness when product is hot. Substitutes egg-white powder.

Allows better sensory experience (appearance and texture) and supports the creation of healthier solution by reducing oil absorption in fried foods such as: french fries, chicken nuggets, onion, rings, tempura and breaded chicken, fish, meat.