APPLICATIONS
Our technical sales representatives are able to assist product development
and provide texture solutions in common fields such as baking, dairy, meat and
poultry, dressings, sauces, and confectionery. |
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Carrageenan:
- High water binding.
- Improved appearance.
- Improved slice ability.
- Increased yield.
- Low syneresis.
- Minimal water release during storage.
Pectin Fiber:
- Improved yield from purge reduction, and drip loss control.
- Neutral pH and flavor.
- High content of dietary fiber.
- High water retention capabilities.
- High oil absorbency.
Tara Gum:
- Binding and stabilizing agent.
- Facilitates extrusion and stuffing.
- High water retention capabilities.
- Better lubrication of meat mix.
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Carrageenan:
- Improved stability.
- Any desired texture.
- Improved mouth-feel.
- Increases shelf-life.
- Demoulable.
Pectin:
- Ensures optimum stability of heat treated dairy drink.
- Prevents whey separation and casein precipitation.
- Extends shelf-life.
- Smoother mouth-feel.
- Improves flavor release.
Tara Gum:
- Reduces ice crystal formation in frozen deserts.
- Creates excellent body.
- Good shape retention.
- Smoother mouth-feel and chewiness.
- High heat shock resistance.
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Carrageenan:
- Infinite texture possibilities, including gelatine like textures.
- Quick setting time.
- Reduced syneresis.
- Transparency in gel.
- Enhanced flavor release.
- Improved heat stability.
Pectin:
- Rapid, medium and slow setting pectins available.
- Ensures nice and delicate texture.
- Improves body and mouth-feel.
- Controls setting temperature and time.
- Improves flavor release.
- Controls viscosity of beverages.
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Pectin:
- Ensures nice and delicate texture.
- Controls setting temperature and time.
- Improves flavor release.
Tara Gum:
- Improves elasticity of carrageenan.
- Improves slice-ability.
- Improves water retention.
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Pectin Fiber:
- Binds water to retain moisture.
- Better shelf-life and improved yield.
- Acts as a partial replacement for oil, eggs and fat.
- Reduced cost.
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Carrageenan for Non-foods:
- Thickener.
- Stabilizer.
- Good suspending agent.
Carrageenan for Pharmaceuticals:
- Alternative to gelatin used in capsules.
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