Texture and stability for innovative food products
Hydrocolloids and proteins are the key to optimal texture and stability in food. They ensure creamy consistencies, smooth gel formations, and a consistent structure without altering the taste.
This makes products not only visually appealing, but also delightfully pleasant to eat and highly enjoyable.
Hydrocolloids
Hydrocolloids are versatile thickening and stabilizing agents that swell, dissolve, or disperse in water. Our product Gellaneer is used for gelling, thickening, and improving mouthfeel. It also stabilizes emulsions and suspensions and can be used as a carrier system for functional ingredients.
- Thickening & improving mouthfeel: vegan cheese, confectionery (e.g., candies), jams, marmalades, baked goods, low-sugar beverages, protein drinks, yogurt, meal replacements
- Stabilization: yogurt, protein drinks, fruit juices, low-sugar beverages, nutrition for dysphagia
Proteins
CanolaPRO gives vegan and vegetarian foods better texture, elasticity, and mouthfeel. It dissolves easily, has excellent emulsifying and gelling properties, and develops its full functionality when combined with other plant proteins.
- Plant-based & sustainable: low carbon footprint, low water consumption
- Non-GMO, gluten-free, low sodium, contains all essential amino acids
- Versatile: drinks, meat alternatives, snacks, chicken protein substitutes
- Heat-stable and functional
Want to know more?
With innovative solutions for texture, stability, and functionality, we support you in developing products that impress - natural, high-quality, and economically efficient.
