Hydrocolloids

 
Hydrocolloids allow us to receive food products with the required consistency, improve and preserve the structure of products, influencing in positive way on taste perception. Production of confectionery and dairy products it is a subtle combination of the required quality indicators of finished products and strictly controlled conditions of this production. To achieve the necessary rheology in confectionery and dairy products are used a variety of thickeners and stabilizers: pectins, carboxymethyl cellulose, xantham and other gums.
 
Unique Technological Offer
 
  • A high degree of hydrocolloid purification, absence of a negative impact on the taste perception.
  • Product portfolio in a wide range of viscosity control and jellification.
  • Technical competence and accumulated experience in the production of hydrocolloids for any rheology in your product.
 
Production of confectionery products - it is a subtle combination of the required quality indicators of finished products and strictly controlled conditions of this production. In the production of confectionery products containing starch or gelatin, introduction of pectin or other hydrocolloids reduces the set of the whole system, and improves the texture of the finished product and also reduces the adhesiveness of the products in the countries with a hot climate. Even in low doses they control the flow properties of the pastry fillings in the production, storage and consumption. For sour milk beverages, such as yoghurt or milk-juice drinks, special types of pectins allow to perform heat treatment of dairy products in order to increase shelf-life of the finished products.
 
 
A range of hydrocolloids
 
  • Gellan gum
  • Carob tree gum
  • Cellulose gum
  • Carrageenan
  • Whey protein concentrate
  • Xanthane gum
  • Pectin
  • Specialized pectin