Thanks to our expertise in meat processing applications, we can suggest fine tuned hydrocolloid blends suitable to solve your viscosity or texture problems. Following polysaccharides (carrageenans, pectins, alginates, xanthan gum, locust bean gum, guar gum, ...) are basic constituents used in blended formulations where other raw materials (salt, sugar, starch, proteins, emulsifiers, ...) can be added to meet your specific requirements.

Technical advantages of use:

Some blend characteristics could be:

viscosity regulating (thickening and gelling)
water binding
emulsion stabilizing
controlling organoleptic properties
controlling suspension and flocullation
film formation

*: Required field

Members of the Sfinc Group

hydrocolloids - Spices

Catalogus: hydrocolloids

Ask more information:

Send this page to a friend