Hydrocolloids and thickeners

Hydrocolloids and thickeners are used in the food industry as substances enhancing numerous basic properties of foodstuffs, such as: texture, density, viscosity, stability, gloss or even taste values, ensuring the so-called ‘completeness of flavour’. Moreover, they facilitate obtaining the desired technological effects, i.e.: counteract the syneresis process in the entire period of product validity, standardise the protein content in the final product, increase the dry mass content. They are used for the purpose of enhancing attractiveness of the final product and assuring and maintaining continous and repetitive product quality.

Our hydrocolloids and thickeners:

• Alginates
• Milk proteins
• Whey proteins
• Konjac gum
• Xanthan gum
• Carboxymethyl cellulose (CMC)
• Locust bean gum
• Modified starches
• Native starches